Keto Leftover Turkey Fall Harvest Casserole
Thanksgiving dinner is remarkable in two ways: lot’s of food to feast on and leftovers to last the rest of the week. This Keto turkey casserole recipe combines leftover turkey meat with seasonal vegetables to make a heartwarming dinner. We guarantee this will be one of your favorite Keto Casserole recipes.
How to Make It
Step 1
Preheat your oven to 375F/190C and line a baking tray with parchment paper. Cut the pumpkin into 1-inch cubes, quarter the brussel sprouts, slice the onions, and mince the garlic. Transfer them to the lined baking tray.
Step 2
Drizzle with olive oil and season with paprika, cumin, salt, and pepper. Toss to distribute seasoning. Bake for 20-25 minutes until the vegetables are tender and crispy.
Step 3
Transfer the cooked vegetables to a bowl. Shred the turkey meat and add it to the veggies.Add ¼ cup of shredded cheese and broth and toss to combine.
Step 4
Transfer the mixture to a casserole dish. Top with the remaining shredded cheese and pumpkin seeds. Transfer to the preheated oven.
Step 5
Bake in the oven for another 10-12 minutes or until the cheese is melted. Let cool for 10 minutes before serving. Garnish with chopped cranberries. Enjoy!
Ingredients
- Cooked turkey
5.5 cup
- Red onion
1 small
- Pumpkin Raw
200 g
- Brussels sprouts
300 g
- Olive oil
3 tbsp
- Garlic
2 clove
- Paprika
1 tsp
- Cumin, ground
0.5 tsp
- Chicken broth
0.25 cup
- Dried Cranberries, Reduced Sugar
1 tbsp
- Pumpkin seeds
2 tbsp
- Cheddar cheese, natural
0.75 cup, shredded