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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!
Thanksgiving Casserole Leftovers
- 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.