- Robin Rhine McDonald
Turkey, Bacon, & Ranch Casserole
Here’s a tasty meal I threw together with some left over turkey! High protein, high fat, and tons of nutrients!
Turkey, bacon, & ranch “casserole” with brussel sprouts! Here’s what’s in it: 🥑2lbs of turkey breast, diced into small pieces (can use shredded turkey) 🥑8oz of @applegate bacon 🥑2lbs Of brussel sprouts 🥑1/4 tsp of sea salt 🥑1 onion, diced 🥑1 bottle of @primalkitchenfoods dairy free ranch 🥑1 avocado, sliced
How to make: 🥑Set the oven to 350F. 🥑Start cooking the bacon until crispy. While the bacon is cooking, start halving the brussel sprouts and adding them to a bowl. 🥑Once the brussel sprouts are trimmed and halved, pour about 1/4 cup of bacon fat and the sea salt over the brussels and stir until they’re all coated. 🥑Place all of the brussels flat side down on a baking sheet lined with parchment paper. Set timer for 30min. 🥑Finish cooking the bacon and set aside. Use the bacon fat to cook the diced onion. 🥑Throw the diced turkey and onion in a casserole dish and empty the ranch dressing into the dish. Stir it together and place in the oven with 20min remaining. 🥑While the brussels and turkey cook and heat up, chop the bacon into little pieces, slice the avocado, and it you’ve got time - get some of those dishes done. 🥑When the timer goes off, add the bacon and avocado on top of the turkey & onions, and enjoy!!