This is a great, simple option for a more low-key Thanksgiving dish or eat it year-round when craving comfort food and the holidays. Serves 6.

INGREDIENTS:

1 clove of garlic, finely chopped
½ shallot, finely chopped
½ white onion, finely chopped
½ tsp sage
½ tsp thyme
1 tsp red chili pepper flakes
¼ tsp fresh cracked black pepper
1 tsp JF Universal Salt
1lb of ground turkey
1 stalk of celery, finely diced
½ carrot, chopped
1 head of cauliflower, finely chopped
1 tsp dried parsley
2 generous pinches of nutmeg
7 strips of cooked bacon, diced
6 slices of Muenster cheese, diced into cubes (sub plant-based cheese)
Chives, finely chopped

PROCESS:

Preheat the oven to350º. In a medium saucepan, sauté the garlic, shallot, and white onion. Season with the sage, thyme, red chili pepper flakes, fresh cracked black pepper, and JF Universal Salt. Add the ground turkey meat and start to break it up in the pan. Add the celery, carrot, and cauliflower and continue sautéing until the meat is cooked through. Season with dried parsley and 2 generous pinches of nutmeg. Add the bacon and mix well. Now fold in the slices of Muenster cheese until just melted. Place this in a large casserole dish and top with extra Muenster cheese. Bake this  until the cheese on top is melted and the corners are brown and crusty. Top with freshly chopped chives. Serve on top of chopped romaine dressed with my JF Simple Mustard Vinaigrette.