Search Close Search
Search Close Search
Page Menu

Thanksgiving Turkey Bake

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


  • 2 tablespoons olive oil, divided
  • 2 lbs. lean ground turkey
  • 1 medium onion, fine chopped
  • 2 cups carrots, chopped
  • 2 stalks celery, chopped
  • 1 cup mushrooms, sliced
  • 1 medium apple, peeled and diced
  • 1 teaspoon fresh sage, minced
  • 2-3 sprigs fresh thyme, stems removed
  • 1 tablespoon fresh sage, chopped
  • ½ teaspoon sea salt
  • ½ teaspoon black pepper
  • 3-4 tablespoons oat flour
  • 2 cups chicken broth (no sugar in the ingredients)
  • 8 classic drop biscuits*, cut into cubes
  • 2 large eggs, whisked
  • Optional: 2/3 cup dried cranberries, unsweetened* (Phase III, as tolerated)


  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, celery, and mushrooms. Cook ~2-3 minutes or until soft. Add turkey, carrots, seasoning, and flour. Stir to coat, ~ 30 seconds. Add 2 cups broth and cook until thick. Transfer turkey mixture to a baking dish. Top with classic drop biscuits cubes. Whisk eggs and pour over mixture.
  4. Bake 20-25 minutes. Let cool for 10 minutes and serve.

IBD-AID Phase III (as tolerated). For IBD-AID Phase II, remove optional craisins, may need to cook vegetables longer or omit celery (as tolerated).

Recipe & Image Credit: Rene Maserati