Green Bean Turkey Gratin with Mustard BBQ

Whole30 & Paleo

 

Prep Time:

Yield: 4-5 Servings

 

INGREDIENTS

4 cups Green Beans

2 tbsp Ghee

1 Onion, Sliced

2 Cloves Garlic, Minced

12oz Cremini Mushrooms, Chopped

8oz Full-Fat Coconut Milk

½ cup Nutritional Yeast, Separated

1 cup of Noble Made Mustard BBQ Sauce

4 cups Chopped Leftover Turkey Meat

½ cup Sliced Almonds

¼ tsp Fresh Black Pepper

Avocado Oil

 

INSTRUCTIONS

  1. Preheat the oven to 350 degrees.
  2. Blanch green beans in large stock pot of well salted boiling water until bright green in color and tender crisp, roughly 2 minutes. Drain and toss into a bowl of ice to stop the cooking.
  3. Fry the onions in 1 tbsp of ghee in a cast iron pan. Cook 4 minutes until soft and translucent.
  4. Add the mushrooms, garlic and cook until the mushrooms are soft. Transfer the mixture into a bow.
  5. Lower pan heat to low. Add coconut milk, Noble Made Mustard BBQ Sauce and ¼ cup nutritional yeast, constantly whisking, until melted and combined.
  6. Add the mushroom mixture back to the pan along with the green beans. Stir to combine.
  7. Add in the leftover turkey and stir to combine.
  8. Pour mixture in avocado oil greased pan (8x8 or 9x9).
  9. Sprinkle with remaining nutritional yeast and sliced almonds or a mix of sesame and poppy seeds
  10. Bake uncovered for 30 minutes

 

This recipe was created by Whitney from the blog Whitness Nutrition. Check out the full blog post here or give her a follow on her Instagram page.