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prep time
12 min
cook time
47 min
ready time
59 min
Low Carb Leftover Turkey Christmas Pie
This deliciously rich and creamy Keto Christmas pie is a great way to use up any leftover cooked turkey meat. Our savory Keto Christmas pie is prepared with a cheesy sauce base, shredded cooked turkey, low carb veggies, salty pancetta, aromatic herbs, and finished with a parmesan cauliflower mash. This is a great option for families to enjoy in the days following Christmas.
What Kind of Meat Can I Use?
We have created this recipe as a way to use up Keto leftovers from the holiday season. The recipe uses cooked turkey meat, which can be from any part of the bird. Alternatively, if you don’t have any turkey, you can easily substitute with cooked chicken or holiday ham instead. Please be sure to adjust your macros to account for any changes made to the original recipe and adjust cooking times where necessary.
Serving Suggestions
This warming Keto Christmas pie recipe makes a great low carb dinner option. As the recipe calls for leftover turkey, this is also a good time to use up any other leftover low carb veggies you have to hand. Perfect served with a vegetable hash or leftover holiday salads.
Net Carbs
5.8 g
Fiber
1.9 g
Total Carbs
7.8 g
Protein
28.3 g
Fats
27.3 g
392 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Cauliflower Florets by Flavorite
3 cup
Unsalted Butter
3 tablespoon
Garlic
2 clove
Celery, Raw
2 medium - stalk - 7 1/2" to 8" long
Kale
2 cup
Diced Pancetta by Waitrose
2 ounce
Cream Cheese Spread
2 tablespoon
Parmesan Cheese
2 tablespoon, grated
Cooked Turkey
1-½ cup
Chicken Broth, Bouillon Or Consomme, Ready-to-serve Can
1-⅓ cup
Cheddar Cheese
1 cup, grated
Salt, Sea Salt
1 teaspoon
Sage, Dried
1 teaspoon
Rosemary, Fresh
1 teaspoon
White Onion
½ medium - 2 1/2" diameter
Black Pepper
⅛ teaspoon
Recipe Steps
steps 7
59 min
Step 1
Add the cauliflower florets to a saucepan of boiling water. Reduce to a simmer and cook the cauliflower for 10 minutes until soft enough to mash. Drain, then set aside to steam dry.Step 2
While the cauliflower is cooking, melt a tablespoon of butter in a large saucepan over a low/medium heat. Finely dice the onion, thinly slice the garlic and celery and finely chop the rosemary. Add to the pan along with the pancetta. Cook through until the pancetta is golden and the vegetables are tender and fragrant. Remove from the pan with a slotted spoon and set to one side.Step 3
Add another tablespoon of butter to the pan and add the cream cheese. Set over a low/medium heat and stir together until melted. Add the chicken stock and grated cheddar along with a generous pinch of salt and pepper. Stir well to combine, cooking gently until you have a thick and creamy sauce. You may use an alternative stock such as vegetable if preferred.Step 4
Preheat the oven to 400 degrees Fahrenheit. Rinse the kale and pat dry, discarding any tough stalks. Add to the pan and stir through the sauce. Cook gently until just wilted, then remove the pan from the heat.Step 5
Add a tablespoon of butter and the grated parmesan to the cooked cauliflower. Season with salt and pepper. Use a potato masher to mash the cauliflower to your preferred consistency.Step 6
Roughly chop or shred the cooked turkey. Add the turkey to the pan with the kale and cheese sauce along with the vegetable and pancetta mix. Stir everything together well to combine.Step 7
Spoon the filling mixture into a medium-sized oven dish. Spoon the cauliflower mash over the mixture, creating an even layer. Transfer to the oven and bake for 25 minutes or until piping hot through, the filling is bubbling, and the mash is golden. Serve with your preferred Keto sides or holiday leftovers!
