This recipe is an extract from the GAPS Book as a staple for the Introduction Diet as well as the full GAPS Diet.  It is an easy delicious meal to prepare and is easily modified to cater for need or preference.  Please refer to the clinical notes for people undertaking the Introduction Diet Stages for […]

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Turkey/Chicken Leg Casserole

This recipe is appropriate for the Introduction Diet from Stage Two onward, however if sever digestive disturbances are experienced, please refer to the clinical notes below for modifications.

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Course

Main Dishes

Cuisine

Full GAPS Diet, GAPS Introduction Stages, Stage 2 - onward

Prep Time

30 Minutes

Cook Time

2.45 hours

Servings

People

Ingredients

• 500ml Homemade Chicken Stock
• 500ml Filtered water
• 4 - 6 Turkey Legs Or Chicken legs - with skin on
• 1 Tbsp Tomatoe Puree Sugar Free
• 2 Tablespoons Duck fat Or other animal fats
• 1 Tsp Celtic or Himalayan Sea Salt
• 6-10 Peppercorms
• 4 Bayleaves
• 1/2 Tsp Fresh Thyme
• 1/2 Tsp Fresh Oregano
• 1 Sprig Rosemary
• 4 Cloves
• 1 Pinch Cayenne Pepper
• 1 Onion
• 4-6 Cloves garlic
• 1 Quarter Pumbkin Peeled, seeded and diced
• 1 Zucchini Peeled and diced
• 8-10 Brussel Sprouts
• 1/2 Broccoli Heads Stalks removed
• 1/2 Cauliflower Stalks removed
• 2 Stalks Celery Diced - this may be excluded (see clinical notes)

Course Main Dishes Cuisine Full GAPS Diet, GAPS Introduction Stages, Stage 2 - onward Prep Time 30 Minutes Cook Time 2.45 hours Servings People Ingredients 500ml Homemade Chicken Stock 500ml Filtered water 4 - 6 Turkey Legs Or Chicken legs - with skin on 1 Tbsp Tomatoe Puree Sugar Free 2 Tablespoons Duck fat Or other animal fats 1 Tsp Celtic or Himalayan Sea Salt 6-10 Peppercorms 4 Bayleaves 1/2 Tsp Fresh Thyme 1/2 Tsp Fresh Oregano 1 Sprig Rosemary 4 Cloves 1 Pinch Cayenne Pepper 1 Onion 4-6 Cloves garlic 1 Quarter Pumbkin Peeled, seeded and diced 1 Zucchini Peeled and diced 8-10 Brussel Sprouts 1/2 Broccoli Heads Stalks removed 1/2 Cauliflower Stalks removed 2 Stalks Celery Diced - this may be excluded (see clinical notes)

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Instructions

1. In a large oval casserole pot, add the stock, water, slat, tomato puree, cayenne pepper and herbs.
2. Mix well and then add the turkey or chicken legs
3. The tops of the turkey legs will be exposed from the other ingredients. Brush the legs with some duck fat and lightly salt the legs.
4. Add Diced onion, celery and crushed garlic to a fry pan with a tablespoon of duck fat and saute until soft and then add to the casserole pot.
5. Add the casserole pot to a preheated oven at 160 Degrees Celsius WITH LID OFF for 2 hours and 45 minutes.
6. After the Casserole has been cooking for 2 hours, add the chopped vegetables. Mix them well into the sauce and leave cooking for a further 45 minutes.
7. When the vegetables are cooked, remove the casserole from the oven. Serve the meat and vegetables on a dish and pour a few tablespoons of the sauce over the top.

Recipe Notes

Clinical Notes

Fibrous vegetables such as celery must be avoided for people with severed digestive disturbances such as diarrhoea.  Broccoli and Cauliflower stalks must be completely removed only using the heads and vegetables containing any seeds, or skins must be removed.