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Paleo Turkey Tetrazzini

Steph Gaudreau
  • 2018 minutes
  • Serves 4 to 6

INGREDIENTS

4 cups

Turkey, cooked

1

Bay leaf

8 oz

Brown mushrooms

2

stalks Celery

2 cloves

Garlic

1 cup

Peas, frozen

1

Spaghetti squash, Roasted

1/2

White onion, diced (~1 cup), large

1/2 cup

Chicken broth

1 cup

Coconut milk, full-fat

1 tbsp

Arrowroot flour

1

Sea salt and black pepper

2 tbsp

Ghee