Thanksgiving Tettrazzini

Serves 6

This recipe is a great way to use up your leftover Thanksgiving turkey. Leftover chicken can also be used.

 Use a 12-inch cast iron skillet or bake everything in a 9x13-inch baking dish.

2 tablespoons extra virgin olive oil

1 small onion chopped

½ teaspoon sea salt

½ teaspoon dried thyme

½ teaspoon dried sage

½ teaspoon black pepper

4 ounces white button mushrooms sliced

1 large green bell pepper chopped

1 large head cauliflower chopped small

1 cup sour cream

4 ounces cream cheese

1^½ cups finely grated parmesan cheese (divided)

2 cups finely chopped cooked turkey

2 tablespoons blanched almond flour (optional)

2 tablespoons fresh sage thinly sliced

1. Preheat oven to 400 degrees F. 
2. Heat a 12-inch cast iron skillet over medium heat on your stove. Add the olive oil, then add the onions.
3. Sauté onions for about 5 minutes. Then add the bell pepper and mushrooms; sauté 5 to 10 minutes more.
4. Add the chopped cauliflower. Continue to sauté for about 10 to 15 more minutes over medium to medium-low heat, or until the cauliflower is partially cooked.
5. In a medium-sized mixing bowl, mix together the sour cream, cream cheese, and 1 cup of the grated parmesan cheese. 
6. Add the cooked turkey to the skillet and turn off the heat. Add the sour cream mixture and stir it all together. 
7. Sprinkle the top of the casserole with the remaining half cup of grated cheese, the almond flour and a few grinds of black pepper
8. Bake uncovered for about 35 minutes. Serve with thinly sliced fresh sage on top.