This post contains affiliate links. If you decide to purchase from one of the links below, I'll receive a small commission at no additional cost to you. Thank you for your support!
Here it is. The inevitable “here’s a quick recipe idea for your Thanksgiving leftovers” post.
But. Hear me out. This is good. REAL GOOD.
While I was tossing things into the mixing bowl and writing as I went, I knew I wanted some liquid in, especially to thin out the eggs just a bit, I was worried that adding the chicken stock and cream were going to make it too runny.
It did give it a little bit of excess liquid, BUT it’s more like a turkey gravy at the bottom of the casserole dish (see image). It didn’t run all over the plate when I served it, so it you WANT to add that, just make sure you pour it out of the dish onto your plate.
Also, I felt it needed a crunch to it, as if we had put REAL stuffing on it. (I LOVE my keto sausage and mushroom stuffing, but I wanted this to taste more on the traditional side of Thanksgiving leftovers.)
So, I figured either crushed up pork rinds or dried all-cheese crackers (like Whisps or Moon Cheese), crumbled on top would do the trick.
Yep, my husband immediately noticed the crunchy texture on top that gave it that feeling I had sprinkled bread crumbs on top. (Woo hoo!)
And I betcha if you have some of that keto cranberry sauce left over, you would be wise to dollop a bit of that on top, too!Print
- 1 lb turkey meat, cooked and shredded
- 1/2 large onion (or 1 small), diced
- 2 cups broccoli, chopped (In this recipe, I used frozen broccoli I keep on hand, but any leftover green veggie will do!)
- 1/2 cup chicken stock
- 1/2 cup heavy whipping cream
- 2 eggs
- 1/2 cup butter, softened
- 3 tbsp mayonnaise, made with olive oil if possible
- 1 cup mozzarella, shredded, divided
- 1 tsp paprika
- 1 tsp ground black pepper
- 1/2 cup crushed Whisps cheese crisps (freshly shredded Parmesan cheese, or crushed pork rinds, will also work great!)
Preheat oven to 350 F degrees.
Coat a casserole dish (9″X13″ recommended) with a thin layer of your oil of choice.
Evenly spread out shredded turkey, diced onions, and chopped broccoli (or green veggie of choice) along the bottom of the casserole dish.
In a separate bowl, combine chicken stock, heavy whipping cream, eggs, softened butter, mayonnaise, 1/2 cup shredded mozzarella, paprika, and ground black pepper. Stir until well incorporated.
Pour mixture over turkey and veggies, and use a spatula to smooth it out, making sure it gets into the corners of the dish.
Sprinkle evenly over the top the remaining 1/2 cup of shredded mozzarella and crushed cheese crisps (or other keto-friendly topping of choice).
Bake in oven uncovered at 350 for 30 minutes.
Allow it to cool ten minutes before cutting, to allow it to settle and solidify a bit before serving.
- Serving Size: 1/8 casserole
- Calories: 434
- Fat: 30g
- Carbohydrates: 8 net
- Protein: 32g