Recipe: Creamy Turkey and Vegetable Casserole

Looking for a creamy, satisfying dinner of turkey, vegetables and fresh herbs — but without fat and calories? This lighter casserole offers turkey in a medley of potatoes, zucchini, carrots, onions and various peppers but is made creamy with lower fat dairy blended with chicken broth. Your family will love it.

Cleveland Clinic is a non-profit academic medical center. Advertising on our site helps support our mission. We do not endorse non-Cleveland Clinic products or services. Policy

Ingredients

1 lb turkey tenderloin slices cut into 2-inch pieces
3 tablespoons all purpose gluten-free flour
2 tablespoons olive oil
5 small red potatoes quartered
1 zucchini, cut up into 1-inch cubes
1 red pepper, cut into 1-inch pieces
1 green pepper, cut into 1-inch pieces
1 cup carrots, thinly sliced
1 onion, chopped
3 cloves garlic, finely chopped
1 teaspoon thyme
½ cup fresh flat leaf parsley, finely chopped
¼ teaspoon black pepper
1 cup gluten-free chicken broth
1 cup skim or 1% milk

Preparation

1. Place turkey pieces and flour in a plastic bag and shake to coat.
2. Put turkey, oil, potatoes, zucchini, peppers, carrots, onion, garlic, thyme and black pepper in a large casserole.
3. Bake in a 400˚F oven uncovered for 20 to 25 minutes, stirring 1 to 2 times.
4. Add broth and milk and cook covered for another 10 to 15 minutes or until turkey and vegetables are tender. Stir in finely chopped fresh flat leaf parsley and serve.