Adding more vegetables to this meat dish adds volume and nutrients.

Serves 6

Ingredients:

       
  • 1 head cauliflower (1 to 1 1/4 pounds)
  •    
  • 1 clove garlic
  •    
  • 1 leek, white only, split in 4 pieces
  •    
  • 1 tablespoon soft-tub margarine, nonhydrogenated
  •    
  • Freshly ground black pepper
  •    
  • 2 cups cooked chopped turkey breast (about 12 ounces)
  •    
  • 1 tablespoon olive oil
  •    
  • 1 cup diced carrots
  •    
  • 1 cup diced celery
  •    
  • 2 cups diced onion
  •    
  • 1 teaspoon dried thyme
  •    
  • 3 teaspoons sliced garlic
  •    
  • 8 ounce can tomato sauce (no added salt)
  •    
  • 1 teaspoon orange zest
  •    
  • 2 teaspoons balsamic vinegar
  •    
  • 1 cup red wine (or salt-free chicken broth)
  •    
  • Chives (optional)

Directions:

Heat the oven to 350 F.

Break cauliflower into small pieces. In a large saucepan, steam cauliflower, garlic and leeks in water until completely tender, about 20 to 30 minutes. Use a food processor to puree the vegetables until the texture resembles mashed potatoes. Process only a small portion at a time.

If you prefer a smoother texture, use a blender. Be sure to hold the blender lid on firmly with a dish towel. Add a little hot water if vegetables seem dry. Stir in margarine and pepper.

In a large saute pan heat oil over medium heat. Add carrots, celery, onions, thyme and garlic, and saute until vegetables soften, about 5-6 minutes. Add turkey and cook until browned, 2-3 minutes. Add red wine and cook until wine is reduced by half. Add vinegar and tomato sauce. Season with pepper.

Transfer mixture to a large casserole dish. Top with the mashed cauliflower. Bake for 20-30 minutes until top of casserole is golden brown.

Remove from oven and let rest for 5 minutes. Top with minced chives, if you wish, and serve.

Nutritional Analysis (per serving)

Serving size: About 1 cup
  • Total carbohydrate: 19 g
  • Dietary fiber: 5 g
  • Sodium: 218 mg
  • Saturated fat: 1 g
  • Monounsaturated fat: 3 g
  • Total fat: 6 g
  • Cholesterol: 40 mg
  • Protein: 19 g
  • Calories: 206
  • Fats and oils: 1
  • Meats poultry and fish: 2
  • Vegetables: 3
  • Sweets: 1/2
  • Fats: 1
  • Protein and dairy: 1
  • Vegetables: 3
  • Sweets: 1/2
  • Fats: 1
  • Meat and meat substitutes: 2
  • Nonstarchy vegetables: 3
  • Sweets desserts and other carbohydrates: 1/2
Last Updated: 2015-08-18
content provided by mayoclinic.com
© 1998-2016 Mayo Foundation for Medical Education and Research (MFMER). All rights reserved.