When I was growing up my mom made a lot of casseroles. It was an easy way to feed a family of four for a couple of nights without much complaint from the two picky red heads living in the house (I'll own it, I was one of them). My best friend was a frequent visitor and her first stop when she came to our house was often the refrigerator to see what kind of casserole my mom had made that week. Those casseroles were some of the most comforting foods I remember from my childhood and adolescent years, and some of my fondest memories were eating the leftovers late at night with my best friend. Most of those familiar casserole recipes are definitely not Paleo friendly- this Turkey Hash is the closest thing I've made and it was SO good. The picture doesn't do it justice. My partner even went back for seconds, score!
Turkey Hash:
Ingredients:
- 1 lb turkey
- 3 cups cubed squash
- 1 onion
- 1 cup water
- 1 1/2 tablespoons olive oil
- salt and pepper
Brown turkey. In a separate high sided skillet saute onion in olive oil. Add squash, cover and cook for 5 to 7 minutes. Add water, cover and cook 10 minutes. Then add cooked turkey, cover and cook an additional 10 minutes. Serve with veggies.
*You can use ground turkey or chop turkey breasts for this recipe. Also, cubing an entire butternut squash takes approximately 42 minutes. If you aren't a total penny pinching paleo I would highly recommend paying the extra two dollars for the pre-cubed squash to save yourself some serious time.
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