This turkey pot pie is an interesting concoction I made this morning for breakfast. I have been wanting to get more organ meats into my diet, except that I actively dislike most organ meats. So I saved some beef heart broth (yes, I cooked a beef heart in the crock pot last week for Dr. Sheehan) in hopes that I could add it secretly to some other recipe. So here’s what I made this morning for breakfast (the recipe is loosely adapted from Elana Amsterdam’s Cookbook The Gluten Free Almond Flour Cookbook which, by the way, I highly recommend).


1 large onion, coarsely chopped

3 stalks celery, cut into 1 inch long pieces

1 monster sized carrot, sliced

1 lb. organic ground turkey

1 cup or so beef heart broth

2 Tablespoons arrowroot powder

1 teaspoon sea salt

1/2 cup or so fresh tarragon, chopped

freshly ground black pepper to taste


Sautee the onion, celery and carrot in butter (or coconut oil or lard), over medium heat until slightly soft, about 10 minutes. Add the ground turkey and mix well. Cover and cook a few more minutes. Meanwhile, mix the beef heart broth and the arrowroot and whisk until the arrowroot is thoroughly combined. Add to the turkey mixture, lower the heat slightly, and cook until the turkey is fully cooked through, about 5-10 more minutes. Add the sea salt and fresh tarragon and remove from the heat. Add the freshly ground black pepper.

It’s delicious! Hitting the spot for breakfast on this 18 degree morning. The heart broth actually tastes delicious with the tarragon. Honestly it’s the fresh tarragon and black pepper that made this dish.

I hope you try it and enjoy!

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