Yummy Mummy Monday: Turkey St. Jacques

I’m always on the hunt for new recipes to try, especially those that can be adapted to be gluten and/ or dairy free. And my hubby is more than happy to be the guinea pig of these culinary experiments. Some definitely turn out better than others, but hey- you gotta try, dontcha?
When I was watching Cityline a little while ago I saw an idea that I couldn’t resist: Turkey St. Jacques. Turkey say what??? It’s a classic French dish somewhere between a pot pie & shepherd’s pie with a poultry filling. Load it full of veggies & top with mashed potatoes and you’ve got yourself a winner. Also delish with chicken, but I think you’d be safe to swap in most other proteins and be happy with the result. (Stash this idea away for those frozen Thanksgiving leftovers and upcoming Christmas ones!).
Yummy Mummy Recipe: Turkey St. Jacques

Serves 4- 6
I adapted the recipe from Cityline to accommodate our family’s dietary needs. To view the original recipe, click here

1- 2 cups mashed potatoes (or swap in mashed turnip or cauliflower for a yummy twist)
2 cups cooked turkey, chopped into 1″ chunks
2 tbsp olive oil
1 onion, diced
8 mushrooms, chopped
3 tbsp gluten free flour
1 tsp xantham gum (skip this if using regular flour)
2 tsp parsley (dry is fine, but fresh is better) 🙂
1 tsp each: oregano, sage, & thyme (again, fresh is great, but dried will do the trick)
1 tbsp poultry seasoning
1 1/2 cups almond milk
Salt & pepper to taste
Optional: 1 cup grated mozzarella cheese (or cheese substitute)
1. Preheat oven to 375 degrees. In a large pot, heat the oil over medium heat.
2. Saute the onion and mushroom until cooked and remove from heat.
3. Add flour, xantham gum, parsley, and others herbs to the pot and stir until the veggies are coated.
4. Gradually add almond milk, stirring as you pour. Return pot to heat and add turkey.
5. Line the edge of a casserole dish with the mashed potatoes (get messy and use your hands to squeeze onto the edge & press with a fork for a piped look, or get fancy & pipe the spuds).
6. Spoon in the turkey mixture into the dish & sprinkle with cheese/ substitute if using. Cook for 20 minutes or until potatoes begin turning golden.
Bon appetit! 
November posts sponsored by Cutie Pie Boutique

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