Turkey and Broccoli Casserole with Sour Cream
Turkey and sour cream create a substantial protein base, while broccoli adds fiber and volume. A warm rather than hot fat mixture helps retain moisture, and baking brings the layers together without flour. Let the casserole cool briefly before slicing.
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Inventory: Oven
714
Servings: 6 (1 serving ≈ 212 gram)
Digestion time: 3 hour
Complete protein: ✔
Turkey and Sour-Cream Sauce
Thinly slice and pound the turkey fillet (500 g). Melt ghee (100 g), combine it with sour cream (200 g) while warm rather than hot, and add garlic (15 g) and table salt (5 g).
Vegetable Layer, Assembly, and Baking
Finely chop the broccoli (300 g) and leek (100 g), combine them with the egg (50 g), and season to taste. Grease the dish with part of the ghee mixture, add the turkey with the sour-cream mixture, top with the vegetables and egg, and bake at 180°C for about 40 minutes until fully cooked.
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