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Close up square photo of a keto turkey casserole with a spoon being pulled from it.
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5 from 6 votes

Keto Turkey Casserole

This easy to make casserole is the perfect solution to use up leftover turkey!
Prep Time15 mins
Cook Time41 mins
Total Time56 mins
Course: Main
Cuisine: American
Keyword: Holidays
Servings: 6
Calories: 331.05kcal
Author: Wendy Polisi


  • 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


  • 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.


Calories: 331.05kcal | Carbohydrates: 2.65g | Protein: 25.82g | Fat: 24.12g | Saturated Fat: 11.72g | Cholesterol: 160.63mg | Sodium: 200.42mg | Potassium: 280mg | Fiber: 0.42g | Sugar: 1.02g | Vitamin A: 711.29IU | Vitamin C: 1.23mg | Calcium: 323.67mg | Iron: 1.08mg