Here’s a great recipe that will rework your Thanksgiving recipes into something new.
We usually eat our Thanksgiving leftovers for breakfast, lunch, and dinner, but by the third day, I’m sick of it all.
Don’t get me wrong leftovers are good but I like some variety in my life and eating the same plate day after day meal after meal can get boring.
This recipe is perfect if you have some leftover turkey and potatoes, it’s dairy free, grain free, and a delicious and healthy way to enjoy those leftovers.
If you don’t have any leftover turkey or potatoes no fret, this recipe uses only a few simple ingredients and I wrote it for leftovers/or no leftovers.
Chop or shred chicken/ leftover turkey, carrots, and celery.
Heat olive oil in pan and brown chicken. (or simply heat up your shredded turkey).
When chicken is browned (or turkey warmed) add carrots and celery.
Whisk in tapioca flour and slowly pour coconut milk into pan.
Bring to a simmer and turn heat off.
For potatoes, mix in nutritional yeast, remaining coconut milk and season with salt to taste. Taste it to make sure you have enough seasoning.
You can also add in a little garlic powder or onion powder.
I mixed in parsley as well but most and any herbs and spices will work. Make it like you want it.
- 4-5 medium sized red potatoes or (3 cups cooked mashed potatoes)
- 1.5-2 lbs chicken breast (or 2 cups shredded cooked turkey meat)
- 2 carrots chopped
- 1 stalk celery chopped
- 2 Tablespoons extra virgin olive oil
- 1-2 cups coconut milk (if you have leftover mashed potatoes you only need 1 1/2)
- 1/4 cup nutritional yeast
- 1 Tablespoon fresh chopped parsley
- 2 teaspoons tapioca flour
- Preheat oven to 350.
- If you don't have left over potatoes, boil 4-5 potatoes until cooked through. Set aside.
- Shred cooked turkey or Chop chicken breast into small pieces.
- Pour olive oil into pan and brown chicken.
- When chicken is browned(or turkey warmed) add chopped carrots and chopped celery.
- Season with salt and paprika.
- Saute for a few minutes and add tapioca flour.
- Whisk in the tapioca flour and slowly pour in 1 1/4 cup of milk.
- Simmer for 5 more minutes, and turn heat off.
- Pour into baking dishes.
- If you don't have leftover potatoes, mash cooked potatoes and add remaining coconut milk.
- Mix in fresh parsley,and nutritional yeast.
- Season with salt and pepper to taste.
- Spread potatoes evenly on top of cooked chicken and veggies in the baking dish.
- Bake in oven for 30 minutes.