Creamy Turkey Tetrazzini with Zoodles

Heat a large skillet over medium-high heat and add 2 tbsp ghee.

When the ghee is hot and shimmery, add the 8 oz sliced brown mushrooms and a pinch of salt. Cook, stirring occasionally, for about 5 minutes, until most of the moisture has evaporated and the mushrooms are slightly caramelized on the edges. Remove the mushrooms and set aside in a bowl.

Reduce the heat to medium and add the minced garlic and bay leaf to the same skillet. Cook for about 30 seconds, until the garlic is fragrant.

Add the chopped celery and onion to the skillet. Cook and stir often until the veggies are tender and translucent but not browned, about 8 minutes.

In a small bowl, whisk together 1 tbsp arrowroot flour and 2 tbsp coconut milk to create a slurry. Set aside.

In the skillet, add the mushrooms, cooked chopped turkey, the remaining coconut milk, and 1/2 cup chicken broth. Bring the mixture to a simmer.

Turn off the heat, then stir in the arrowroot slurry. The sauce will thicken almost immediately.

Add 1 cup frozen peas to the skillet and remove the bay leaf.

Season to taste with sea salt and black pepper.

Serve the turkey tetrazzini mixture over 4 cups zucchini noodles.