This recipe is a perfect alternative for a smaller Thanksgiving, or using those turkey-day leftovers. It is a cozy Thanksgiving turkey bake that is great for all blood types! Find more nourishing recipes like this in Dr. Peter D’Adamo’s Eat Right 4 Your Type Personalized Cookbooks.
For the braised turkey:
- 2 tbsp olive oil
- 1 garlic bulb, halved widthwise
- 1 shallot, finely minced
- 2 sage leaves
- 2 sprigs fresh thyme
- 2-3 bay leaves
- 1.3 pounds turkey breast, sliced thick
- 4 cups turkey stock, warm
- 2 medium carrots, diced ½ inch cubes
For the parsnip mash:
- 1 garlic bulb, whole
- 1 tbsp olive oil
- 2 tsp fine sea salt
- 4 parsnips, peeled and chopped
- 9 oz celeriac, peeled and chopped
- 1 sprig thyme
- 3 to 4 cups water or vegetable stock
- 2 tbsp ghee
For the herbed breadcrumbs:
- 2 sprigs rosemary, leaves picked
- 4 leaves sage, leaves picked
- ¾ cup compliant breadcrumbs
- 2 tbsp olive oil
- 1 tsp paprika
- 1 tsp celery salt
- Preheat the oven to 300°F.
- In a large skillet (with lid), warm the olive oil over medium and roast the turkey breast until golden brown.
- Add the shallot until translucent, the garlic, cut side down and the herbs. Stir well and pour the warm turkey stock to level with the ingredients. Cover and bake in the oven for up to two hours or until fork tender.
- In the meantime, wrap the whole garlic bulb with the olive oil and sea salt in aluminum foil and bake in the oven (next to the turkey pot) for 20minutes, to make garlic confit.
- To prepare the parsnip mash, simply boil the parsnips and celeriac with the thyme, 1 teaspoon sea salt and the water or vegetable stock until fork tender. When they are cooked through, transfer to a food processor.
- Wearing protective gloves, unwrap the garlic from the aluminum sheet carefully, and extract the cooked garlic cloves from the bulb. Add that golden brown pulp to the parsnip mash with the ghee. Pulse until smooth. Adjust seasoning if desired.
- To prepare the breadcrumb topping, simply pulse the herbs in a food processor until finely minced, add the spices and bread crumbs, and pulse just enough until combined.
- Pull the turkey breast: When the turkey is cooked through, turn the oven off and transfer the pot to the stovetop. Discard the herbs and garlic. Strain the juices to a small saucepan, reserve and warm separately. With two forks, pull apart the turkey meat in the pot. Add the diced carrots to the pot and cook over medium heat for 10 minutes with ½ cup of water.
- Assemble your bake: Set your broiler on to high (395°F). Lightly oil a baking dish, spoon the turkey mixture at the bottom of the dish, pressing down lightly. Layer with the parsnip mash and top with the herby breadcrumbs. Drizzle the 2 tablespoons of olive oil on top and broil for just a couple of minutes until golden.
- Serve warm and drizzle some warm turkey jus on top.