What can you do with leftover turkey? Make this delicious Keto Turkey Casserole! It is filling without being too heavy, making it perfect for a post-holiday dinner. With limited hands-on time, this delightful casserole is flavor-packed and guaranteed to keep your tastebuds happy.
One of the biggest questions after the holidays is what to do with leftover Turkey.
Sure, it's excellent smothered in gravy, but when you have a lot left, this gets old quick.
Enter this Keto Turkey Casserole. It is easy to make and a great way to mix up your leftovers. With a side of Keto Roasted Vegetables, it is a delicious meal that doesn't feel like a compromise.
Ingredient Notes
You can use your favorite keto-friendly oil. For the cheese, I really like what Gruyere cheese brings here, but Swiss and white cheddar also work well.
This recipe could also be made with chicken.
Time Saving Tip
To make clean-up a snap, use an oven-safe skillet instead of cooking in a skillet and then transferring to a casserole dish.
Can I Use Ground Turkey?
Yes. I recommend using 2 pounds of ground turkey. Season the turkey with salt and pepper and brown it in a large skillet coated with ¼ cup of avocado or olive oil.
How to Make Keto Turkey Casserole
First, start by preheating your oven.
Heat your oil in a large skillet, and then add the onion, celery, and mushrooms. Cook until the onion is tender and the mushrooms have released their liquid.
Next, stir in the garlic, sage, and seasonings.
Cook for another minute and then stir in the turkey. Transfer the mixture to a casserole dish.
Whisk together the eggs and heavy cream. Pour over the turkey and top with cheese.
Bake for 30 minutes. If you like, you can broil the top until brown.
Keto Turkey Casserole
Ingredients
- 1 tablespoon olive oil
- ½ onion diced
- 2 stalks celery finely diced
- 4 ounces sliced mushrooms
- 1 teaspoon minced garlic
- 1 tablespoon fresh diced sage or chopped parsley
- ¼ teaspoon cayenne pepper
- Salt and pepper
- 4 cups cooked turkey chopped
- 2 eggs beaten
- ½ cup heavy cream
- 6 ounces Gruyere cheese shredded
Instructions
- Preheat oven to 350 degrees.
- Heat oil in a large skillet over medium heat. Add onion, celery, and mushrooms. Cook for 10 minutes, until the onion is tender and the mushrooms have released their liquid.
- Stir in garlic and sage. Sprinkle with cayenne pepper and season to taste with salt and pepper. Cook for 1 more minute. Stir in turkey and transfer the mixture to a 9 x 9 casserole dish.
- In a small bowl, combine the eggs and heavy cream. Pour over the turkey mixture and top with cheese.
- Bake for 30 minutes and then broil for 2 minutes to brown the top.
Kim says
Amazing recipe, I added some bacon bits, and I didn’t have guyere cheese so I substituted Swiss
Wendy Polisi says
I am so glad you enjoyed it!
Rags says
Can I use ground turkey instead? If so, how much?
Lisa says
Tried this one for a weeknight dinner. My family requested that I make it again!
Paula says
I tried this casserole for dinner and it turned out so great. My family loved it
Cam says
Amazing and delicious recipe! My family loved this!
Journa Liz Ramirez says
Tried this turkey recipe last weekend, I'm glad it turned out to be flavorful, my family loved it. A perfect addition to my go-to leftover recipes.
Allyssa says
This tasted so amazing! Thanks a lot for sharing this super easy to make turkey casserole recipe! Fam really loves it! Will surely have this again! Highly recommended!
Lorrie says
This recipe gets five stars, it was really delicious and flavorful. I’m definitely making this again. Thank you.
Ron says
what kind of turkey should it be dark or white meat
Wendy Polisi says
Either is fine - dark meat is going to have more fat, but either work well.
Joyce M Friedman says
Very tasty and we loved it a lot. The only problem is that the portion sizes are too small and we had to have another. Will be making this again.
Wendy Polisi says
I am so glad that you enjoyed it!