Turkey Shepherd's Pie

This was the end of my Thanksgiving leftovers!

I made this for dinner last week, but haven't had a chance to post it until today. I have been busy with Christmas shopping, trying to find a weather appropriate dress for a wedding I am attending, and working on  the novel I have been writing.

This was a wonderful, delicious, comforting dish, pity David had to work late the night I made it and almost missed out on it! I was nice though, and packed it for him to take to lunch the next day!

1/2 cup sliced carrots
1/4 cup diced onions
1/3 cup corn
1 cup diced turkey
1/4 cup chopped fresh parsley
1 tbsp garlic
1 1/2 cup roasted garlic mashed potatoes
1/4 cup shredded Parmesan cheese
Salt and pepper to taste

Preheat oven to 375 degrees.

Combine all ingredients except mashed potatoes and Parmesan, stirring to combine. Spread in an even layer at bottom of a casserole dish.

Cover turkey and veggie layer with mashed potatoes, spreading evenly. Sprinkle with Parmesan cheese.

Bake for approx 30 minutes, until top has browned.

Creamy Cauliflower Soup With Turkey and Aged Cheddar

Today, I was at the grocery store, and I overheard a girl having a mini-meltdown in front of the beer. She was upset and overwhelmed, because it was her first trip to the grocery store after being diagnosed with Celiac disease. I laughed to myself for a moment, remembering my first post-diagnosis grocery trip (and the meltdown that ensued), then I introduced myself to her and offered to help her out.

I wound up giving her some beer recommendations and showed her the random corners of the store where there are gluten-free products, and exchanged phone numbers with her in case she needs any more advice, tips, or someone to commiserate with.

(I also made a shameless plug for my blog!)

I always like helping people out, because I know how much that help meant to me when I was first starting my gluten-free diet. I decided to celebrate my good deed with a big bowl of cheesy, creamy cauliflower soup!


1 bag frozen cauliflower
1 1/2 cup diced turkey breast
1 cup sliced carrots
1/2 cup diced onions
1/4 cup fresh parsley
1 tbsp finely minced garlic
1 cup aged white cheddar cheese
1 cup milk
2 cups chicken or turkey broth (gluten-free of course!)
3 tbsp cornstarch
3 tbsp butter
Salt and pepper to taste

In a large stockpot over medium heat, combine cauliflower, onions, carrots, turkey and butter, stirring occasionally until vegetables are softened. Add salt and pepper and garlic.

Meanwhile, combine milk and cornstarch in a separate bowl, stirring until thickened. Add to pot with turkey and vegetables, stirring to blend. Add broth, stirring, until warmed.

Add cheese and parsley, stirring until cheese is melted. Allow to simmer for a few minutes, until soup thickens.

I served mine topped with some Greek yogurt, and some additional cheddar cheese!

Open Faced Turkey Sandwiches with Red Pepper Hummus and Sun Dried Tomatoes

One of the things to deal with in the aftermath of Thanksgiving is the massive amount of leftovers. I get tired of eating of eating the same things, so I always try to be as creative as I can when it comes to using up food.

Over the last three days I have been eating nothing but rich, heavy foods, and I wanted a break, and to have something relatively light for dinner. My husband and I threw some ideas around, and somehow, we came up with this wonderful combination!

I used crisp gluten-free crackers, because I had them on hand, but this would also be good on gluten-free bread!

4 slices of gluten-free bread
4 tbsp red pepper hummus
1/4 cup chopped sun dried tomatoes, or 4 tbsp sun dried tomato spread
1 cup turkey, shredded
tomato slices
4 slices Munster cheese

(ingredients should be divided into fourths, to make all the sandwiches)

Spread hummus onto bread, and top with cheese slice. Add sun dried tomatoes, or sun dried tomato spread. Layer on tomato slices, and top with turkey.

Turkey Chili With Black Beans and Corn

Within the past few days I have been getting little pieces of good news. I have a new writing project to work on, I get to see my parents in a few weeks, and one of my very close friends has just gotten engaged! I have also gotten more responsibility at work, which means that I have a little less time this week than I usually do. 

When I know that David and I are going to be busy I like to make a big pot of food, something that I know will last us for a few days. I don't always like eating the same thing multiple times, so I decided to make chili. Chili is a versatile food, and can be eaten on its own, or used to make other dishes. It's perfect to have around if you are going to be too busy to cook!

1 pack ground turkey

1 can diced tomatoes

1 can tomato sauce

1 cup diced onions

1 1/2 cup corn (fresh, canned, or frozen)

2 cans black beans

2 tbsp chili powder

1 tbsp cumin

2 ancho chiles in adobo sauce, diced

1 1/2 tsp adobo sauce

3 tbsp hot sauce

In a stockpot, heat turkey, onion, diced tomato, and 1/2 of the chili powder over medium heat, stirring occasionally, until turkey is cooked all the way through. Add the rest of the chili powder, black beans and corn, and heat, stirring occasionally, until warm. Add the rest of the ingredients, and bring to a boil. Remove from heat.

Serve with shredded cheese, tortilla chips, green onions, whatever your heart desires! 

Turkey, Tomato, and Goat Cheese Flatbread

I used to make this dish all the time. It was so easy to go to the store, buy some flatbreads, slap on some toppings, and bake. Then I stopped making it, because it is not so easy to find gluten-free flatbreads. So, after a few weeks of craving them, I decided to just make my own flat breads! They are kind of like a biscuit, and not quite as soft and chewy as a real flat bread, but they taste good, and satisfied the craving!

1 1/3 cup gluten-free bisquick
1/2 cup water
1/3 cup olive oil
2 eggs, beaten
Choice of spices (I used 1 tsp oregano, 1 tsp garlic powder, and 1 tsp cracked black pepper)

2 tbsp Italian dressing (I used sun dried tomato)
Deli style turkey (Always check that it's gluten-free)
1 medium tomato, thinly sliced
1/3 cup goat cheese crumbles
1/4 cup grated Parmesan cheese

Preheat oven to 425 degrees.

In a large mixing bowl combine Bisquick, water, oil, eggs and spices, stirring until well blended.

Grease a cookie sheet, or pizza pan. Use dough to make to approx. 6 inch flat breads. Put in oven and bake for 10-12 min, until dough browns and cracks.

Remove from oven, and top with dressing, turkey, tomato and cheeses. Return to oven, and bake for 6-8 more minutes, or until cheese is melted.