Keto Turkey Casserole combines all the flavors of Thanksgiving in a simple, keto casserole. It’s a fantastic way to use up leftover turkey, plus it’s low-carb, full of flavor, and ready in less than an hour.
If you’re making turkey during the holidays, you’re bound to have some leftover turkey. Sure you can just eat it on its own, but what if you want something a little tastier? This Keto Turkey Casserole recipe is the perfect solution.
Combine the turkey with cauliflower rice, mushrooms, spices, and mozzarella cheese, you get a comforting and yummy meal that’s very low in carbs. This is one of my favorite holiday casseroles to make and a definitely go-to on a keto diet during the holidays.
Ingredients You Need
- Butter – Use salted butter for the best flavor.
- Onion – We recommend yellow or white onions, but red onions can be used.
- Celery – I love celery because it is a great aromatic that will give the casserole a flavorful boost.
- Mushrooms – No need for fancy mushrooms; just use white or button mushrooms.
- Dried thyme & dried sage – These spices give this casserole the taste of Thanksgiving. other dried herbs can be used to season the casserole.
- Salt & ground black pepper – A bit of salt and pepper brings out the ingredients’ flavors more.
- Cauliflower Rice – I use store-bought cauliflower rice to make this super easy but you can also make your own. this will keep it low-carb, but other low-carb replacements can be used.
- Leftover turkey – This recipe uses already cooked turkey, because mostly you’ll be making this casserole with leftover holiday turkey. However, we have made a turkey breast or turkey steaks to use in this recipe when it’s not a “leftovers” meal. You can also replace it with chicken, if that’s easier for you.
- Green beans – If you’re on a strict keto diet, you might leave out the green beans, but we just add a few of them to give this casserole extra crunch. The difference is just 1 gram of carbs.
- Mozzarella – Mozzarella melted onto the top of the casserole and makes it more substantial for a keto meal. If you’re going to use the gravy, you can leave off the mozzarella if you want.
- Gravy – The addition of gravy ties everything together in this casserole. It’s optional; the casserole is good without it, but it does add a lot of extra flavor. Try this keto turkey gravy recipe.
How to Make Turkey Casserole
Preheat the oven to 375° F. Lightly grease an 8×8” casserole dish and set it aside. This is just to keep the cheese and things sticking to the pan. If you want to skip the greasing, that’s fine. Or just use Pam spray.
Heat a large skillet on the stove top over medium heat and add the butter. When the butter is melted, add the onion, celery, and mushrooms. Saute the veggies for about 8 minutes, until the onion is translucent and the mushrooms have reduced. You don’t want them to be mushy, so just cook until they start to soften.
Next, add the seasonings. Stir in the cauliflower rice, green beans, and turkey. Stir it all up so everything is combined. Then transfer the mixture to the casserole dish.
Bake the casserole for 15 minutes. It just needs to get heated through and start to have the flavors meld.
While the casserole is cooking, you can make the gravy. Making keto gravy is very simple. You use xanthan gum to thicken it, so there’s no need to add flour.
Heat the butter in the same pan you used for the veggies. Add the stock and whisk to combine the butter and stock. You want it to sort of emulsify together so the butter isn’t sitting on top of the broth. You can use turkey drippings if you have them, or just use boxed turkey or chicken stock.
When the broth is bubbling, add the xanthan gum and whisk it until it’s smooth and there aren’t any lumps. It’s difficult to get all of the lumps to incorporate. If there are still some lumps, you can fish them out with a spoon. Simmer it over low heat for 5 minutes to thicken it.
Remove the casserole from the oven after 15 minutes and top it with the mozzarella cheese. Bake it for an additional 5 minutes so the cheese can get melted. Serve it with gravy poured over the top.
Substitutions & Variations
- Monterey Jack or Cheddar are great substitutes for mozzarella. Other cheeses can be used, but it’s best to stick with ones that have good meltability.
- Any low-carb alternative can be used in place of the cauliflower rice, like spaghetti squash or chopped radish. I’ve also used larger pieces of cauliflower, in case you don’t like the texture of cauliflower rice. If you’re not on a keto diet, use regular rice in the recipe.
- Not a fan of turkey? Use leftover chicken instead. It will still be delicious.
- Mix in some jalapenos into the casserole to add some heat. Or use a hot sauce like Cholula or sriracha on the top.
Questions About the Recipe
How can I store Keto Turkey Casserole leftovers?
Wrap the leftovers in cling film or place them in an airtight container, and leave it in the refrigerator for up to 3 days. It can last in the freezer for 2 months, but make sure to place the leftovers in freezer-safe containers.
How can I reheat the keto turkey casserole?
If you’re reheating refrigerated casserole, microwave a single portion for 30 seconds. For frozen turkey casserole, let it thaw overnight in the fridge first, then microwave it for about 40 seconds. Increase the reheating time if you would like it warmer.
Would ground turkey work in the recipe?
You can use ground turkey, but make sure to brown it before adding it into the casserole. You will need about 2 pounds of ground turkey to replace the leftover turkey.
- Vegetables can be mixed into the casserole to give it a nutritious boost. Broccoli, carrots, and green beans are great options.
- To use vegetables in the casserole, give them a quick cook first. You don’t want to bite into a raw vegetable while enjoying a yummy turkey casserole!
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Keto Turkey Casserole
- 1 tablespoon butter
- 1/4 cup onion chopped
- 1 stalks celery chopped
- 4 ounces mushrooms washed and sliced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 cups cauliflower rice
- 1/2 cup green beans in 1” pieces
- 2 cups cooked leftover turkey chopped
- 1 cup mozzarella grated
For the gravy:
- 1 tablespoon butter
- 1 cup turkey or chicken stock
- 1/4 teaspoon xanthan gum
- Preheat the oven to 375° F. Lightly grease an 8×8” casserole dish and set aside.
- In a large skillet over medium heat, add the butter. When melted, add the onion, celery, and mushrooms. Saute for about 8 minutes, until the onion is translucent and the mushrooms have reduced. Add the seasonings. Stir in the cauliflower rice, green beans, and turkey.
- Transfer the mixture to the casserole dish. Bake for 20 minutes.
- To make the gravy, heat the butter in the same pan as before. Add the stock and whisk to combine. When bubbling, add the xanthan gum and whisk until smooth. Simmer over low for 5 minutes to thicken.
- Remove the casserole from the oven and top with the mozzarella cheese. Bake an additional 5 minutes, until the cheese is bubbly. Serve with gravy poured over the top.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
These are easy ingredients to find online, if you don’t have them in your regular grocery store. I usually buy them directly from the brand website, but you can also get them on Amazon. I just stock them in the kitchen regularly because I know I’ll want them to make low-carb and keto foods.
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Laura is an avid home cook and recipe creator. She shares her favorite low-carb recipes here that are both easy to make and full of flavor, so you don’t even miss the carbs.