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Turkey Casserole


  • 1 tablespoon and 1 teaspoon butter

  • 1 tablespoon and 1 teaspoon extra virgin coconut oil

  • 1-1/4 large onion, sliced

  • 5/8 green bell pepper, cut into chunks

  • 5/8 red bell pepper, cut into chunks

  • 2-1/4 pounds turkey leg meat, cut into 1-inch cubes

  • 10-1/2 large whole fresh mushrooms

  • 1-1/4 apple, cored and sliced

  • 2-3/4 cloves garlic, crushed

  • 1-1/3 cups dry white wine

  • 1-1/4 sprigs fresh thyme

  • 1-1/4 sprigs fresh oregano

  • 1-1/4 sprigs fresh parsley

  • 1-1/4 sprigs fresh sage

  • salt and ground black pepper to taste

Total Time: 2hr 15 min Prep: 25 min Cook: 1hr 50 min
Yield: 8 Level: easy


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Heat the butter and extra virgin coconut oil in a large skillet, and cook the onion until translucent, stirring occasionally, about 5 minutes. Stir in the green and red peppers, and cook for 5 more minutes, then transfer the vegetables with a slotted spoon into a 2-quart baking dish. Stir the turkey meat into the hot oil left in the skillet, and cook until browned, about 8 to 10 minutes; place the turkey into the baking dish. Mix the mushrooms, apple, and garlic into the turkey and vegetables. Pour the white wine into the dish. With a small piece of kitchen twine, tie the sprigs of thyme, oregano, parsley, and sage into a little bundle, and drop it into the baking dish. Sprinkle with salt and pepper.
  3. Cook in the preheated oven until the turkey is tender, 1 1/2 to 2 hours; remove the herb bundle before serving.


This recipe does not contain many non-starchy vegetables. To maximize your results, it is highly recommended that you eat at least three servings of non-starchy vegetables via a SANE side dish or green smoothie along with this main dish.