The food allergy community has a big voice in shaping policies throughout the United States. Use our tools to take action and improve the lives of millions of children with food allergies. KFA is part of the nation’s oldest and largest asthma and allergy charity, the Asthma and Allergy Foundation of America (AAFA).
KFA seeks to improve treatment options and quality of life for people with food allergies. KFA is part of the nation’s oldest and largest asthma and allergy charity, the Asthma and Allergy Foundation of America (AAFA).
2 lb ground turkey, turkey sausage, or other ground meat
5-6 medium red potatoes
16 oz pkg frozen veggies (I use carrot, broccoli, squash, cauliflower medley)
1/4 cup margarine
1/4 cup rice flour
1/4 cup cornstarch
1 1/2 tsp nutritional yeast
1 tsp garlic
1 tsp pepper
3 cups rice milk or prepared DariFree™
In large saucepan, set meat to brown.
Scrub potatoes. Prick, and microwave for 5-10 minutes, until soft enough to poke easily.
Cook the vegetables in the microwave.
In a separate saucepan, melt margarine. Stir in flours. This will thicken (into a roux); let brown a bit, stirring and NOT letting stick. Pour in *milk*, and continue stirring. Add spices, tasting and adjusting as needed. (Use less than you think you want of the nutritional yeast. It’s much easier to add more than to take it out.) When this is thick, take it off the heat and set it aside.
Slice the potatoes about 1/2″ thick.
In a 2-quart casserole dish, layer: potatoes, meat, veggies, sauce, ending with potatoes and sauce.
Stick in oven at 350 °F and cook til heated through, about 45 minutes to an hour.
Everyone liked this (except me, and I just don’t like potatoes or sausage so didn’t try.) I used 1 lb ground turkey and 1 lb ground turkey sausage.
If avoiding corn, another starch could be used, but it will change the consistency. If avoiding rice, you could try using sorghum or other alternative flour but this will likely change the taste and consistency as well.
Butter and Margarine: Butter is a dairy product made from cow’s milk. Margarine typically contains milk or soy, but there are milk-free and soy-free versions available.
Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions.
Egg Substitutions: There are many egg-free products and foods available to make your recipes free of eggs. Find out more about egg substitutions.
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.