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.
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