This recipe for Low-Carb Leftover Turkey Casserole boasts loads of bacon, broccoli, and blue cheese! It’s a delicious way to give leftover turkey a fresh, new, facelift. This turkey casserole can work for low-carb, keto, gluten-free, grain-free, diabetic, LC/HF, and Banting diets.
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I have been focusing on Thanksgiving recipes lately. If you’re still looking for ideas for a low-carb Thanksgiving dinner, you might want to check our our recipes for cranberry sauce, mashed cauliflower, and pecan stuffing. We also have lots of Thanksgiving dessert options, including recipes for Low-Carb Pumpkin Mousse Pie, Low-Carb Carrot Cake with Maple Pecan Cheesecake Filling, and Low-Carb Slow-Cooker Pumpkin Custard.
Now, I’ve chosen to focus on something many of us will have in our refrigerator in a few days–a big tub of leftover turkey! I love eating Thanksgiving leftovers, but sometimes eating the same thing can get repetitive. I’ve tried to come up with some ideas to use up the turkey that take the boring out of Thanksgiving leftovers. One recipe I’ve developed that uses up leftover turkey is my Leftover Turkey (or Chicken) Soup.
If you’re more in the mood for a casserole than a soup, this recipe for Low-Carb Leftover Turkey Casserole will fit the bill! This casserole is loaded with turkey, bacon and broccoli surrounded by a creamy sauce. The sauce is scented with garlic and chocked full of blue cheese flavor. The casserole is topped off with even more blue cheese.
If you don’t care for blue cheese, you can substitute your favorite cheese. It’s your chance to be creative. Just be sure to use a cheese that melts well.
This recipe for Low-Carb Leftover Turkey Casserole doesn’t just work for leftover turkey. Substitute the turkey with leftover roast chicken, or some rotisserie chicken and make it anytime of the year. Enjoy!
Low-Carb Leftover Turkey Casserole
This recipe for Low-Carb Leftover Turkey Casserole boasts loads of bacon, broccoli, and blue cheese! It's a delicious way to give leftover turkey a fresh, new, facelift. This turkey casserole can work for low-carb, keto, gluten-free, grain-free, diabetic, LC/HF, and Banting diets.
- 1 pound cooked turkey or chicken
- 12 ounces broccoli florets fresh or frozen
- 4 strips bacon sliced into 1/2 inch pieces
- 8 ounces cream cheese room temperature
- 2 cloves garlic crushed
- 1 1/2 teaspoon onion powder
- 1 tablespoon white wine vinegar
- 1/2 cup chicken stock low-salt
- 1 cup blue cheese crumbles quantity divided
- 1/4 teaspoon sea salt or to taste
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.
Serving size: 1/9th of the casserole
Fat (g): 25
Fiber (g): 1
Protein (g): 16
Net Carbs (g): 4