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Turkey Bake (For Phase 1)

Prep Time: 25 minutes  Bake Time: 20-25 minutes              Makes: 8 servings


  • 2 lbs. lean ground turkey
  • 1 medium onion, fine chopped
  • 1 cup mushrooms, sliced
  • 1 teaspoon fresh sage, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • ½ teaspoon sea salt
  • ½ teaspoon black pepper
  • 3-4 tablespoons oat flour
  • 2 cups chicken broth (no sugar in the ingredients)
  • 2 cups carrots, chopped into small pieces and micro-steamed
  • 1 1/2 cups almond flour
  • 2 large eggs, whisked


  1. Heat 1 tablespoon oil in a large skillet over medium high heat. Add turkey and cook 8-10 minutes or until brown. Break up any larger pieces with a spoon. Remove from heat and set aside.
  2. Micro steam the carrots- Add carrots and 2 tablespoons water to a microwave safe dish. Cover with a damp paper towel. Microwave for 2 ½ minutes. Carefully drain and set aside.
  3. Heat remaining oil in the same skillet over medium high heat. Add onion, garlic, and mushrooms. Cook ~2-3 minutes or until soft. Remove from skillet and add to vented high-speed blender. Blend until smooth.
  4. Add turkey, onion/mushroom puree and carrots back into skillet. Over medium heat, sprinkle in seasonings and flour. Stir to coat, ~ 30 seconds. Add 2 cups broth and cook until thick, ~5 minutes. Transfer turkey mixture to a baking dish.
  5. Stir in half of the almond flour, sprinkling the other half on top. Whisk eggs and pour over mixture.
  6. Bake 20-25 minutes. Let cool for 10 minutes and serve.

IBD-AID Phases I (as tolerated). Can also be consumed on IBD-AID Phases II & III.

Recipe Credit: Rene Maserati