Corn Free Low Salicylate Turkey Casserole

[mrsppmrxky]

Corn Free Low Salicylate Turkey Casserole

!/2 pound turkey breast cubed
2 large potatoes
1/4 pound cubed carrots
2 stalks cut celery
bread crumbs
2 Tbs. melted butter
2 1/2 cups milk
salt
thyme
oregano
sage
3 heaping TBs tapioca flour
Canola oil
chicken broth (if desired)

Wash and cube the potatoes. In your skillet, pour a couple of tablespoons of oil and add potato cubes and salt. Cook the potatoes until just done. Remove the cooked potatoes to the casserole dish. Take the celery and carrot cubes and stir fry them until just done. (You made add a little oil if needed.) When the vegetables are done, add to the potatoes in the casserole dish.

Add a little oil to the pan and now cook the turkey or chicken cubes with the spices. When the meat is cooked, add and mix in with the vegtable mix in the casserole dish. Add the tapioca flour to your milk and broth. Pour this into the pan drippings from the turkey. Cook and stir with a whisk to thicken the gravy. If you need to add a little water to thin the gravy, only use up to a cup. Taste the gravy to see if you need to add more salt. Pour gravy over the mixture in the casserole dish.

Mix the bread crumbs with the melted butter. Top the casserole and then cover the dish and bake at 350 for 1 hour. The last 5 minutes of bake time, remove the lid to brown the bread crumbs.
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