Low Carb Leftover Turkey Casserole Recipes

LOW-CARB LEFTOVER TURKEY CASSEROLE

Steps:

• Preheat oven to 350º Fahrenheit. Grease an 8" X 8" baking dish or 6-8 cup casserole dish with butter or coconut oil. Line a plate with a paper towel.
• Spread cooked chicken or turkey evenly in the prepared baking dish.
• Fill the lower part of a steamer with 1 1/2 to 2 inches water. Bring to a simmer.
• Place broccoli in the top part of the steamer. Sprinkle lightly with salt. When water in the lower steamer comes to a simmer, place the top portion of the steamer on top and cover.
• Steam broccoli for 7-10 minutes or until crisp tender. Transfer to the prepared baking pan. Stir the turkey/chicken and broccoli gently a few times to mix.
• Meanwhile, heat a large skillet over medium-high heat. When skillet is hot, add bacon. Cook bacon until crisp, then transfer to the paper towel lined plate to drain. Sprinkle cooked bacon over the chicken and broccoli mixture.
• In a large mixing bowl, whip cream cheese until smooth using a mixer. Blend in the vinegar, garlic, and onion powder. Gradually add the stock, a tablespoon or two at a time, blending between each addition. Stir in 1/2 cup of the blue cheese crumbles.
• Spread the cream cheese mixture evenly over the turkey, broccoli, and bacon. Sprinkle with the remaining blue cheese. Bake for 30-37 minutes or until cheese has melted and casserole is bubbly in the center.
• If the top is not as browned as you would like, place the dish under the broiler for a few minutes. Allow to cool 5-10 minutes before serving.

LOW CARB KETO LEFTOVER TURKEY CASSEROLE RECIPE

Steps:

• Dice the carrot. Slice the onion, green beans, mushrooms and broccoli. Mince the garlic. Shred the turkey breasts.
• Grate the cheddar and parmesan.
• In a large pot, melt the 4 tbsp of butter. Add the onion, garlic and carrots. Cook 2-3 minutes and cover with a lid. Let steam for 2 minutes. Take the cover off and add the mushrooms and broccoli. Cook for another minute, cover and let steam for another 2 minutes.
• Add the shredded turkey breasts and mix everything together. Turn off the heat and set aside.
• Preheat the oven to 180C/350F.
• In a small pot, melt the 2 tbsp of butter on medium heat. Add the cream cheese in. It's easier to melt if you separate the cream cheese into small cubes before putting it in the pot.
• Once the cream cheese starts to melt, start mixing it with a whisk. You'll notice that the butter and cream cheese do not mix together and are separated. That's okay.
• Add the heavy cream to the pot and continue mixing with your whisk. The oil and milk will now mix together without any problems.Add the salt, pepper and nutmeg, and mix together. Add the parmesan AND Heat the white sauce until it starts to bubble, for about 2-3 minutes.
• Turn off the heat and pour the white sauce all over the meat and vegetable mixture in the other pot that we set aside.
• Transfer the casserole ingredients into a casserole dish.
• Sprinkle the grated cheddar, chopped parsley and crushed pork rinds over everything.
• Bake for 15 minutes or until the cheese starts to become golden brown.Take out of the oven and serve!