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prep time
10 min
cook time
40 min
ready time
50 min
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.
Can you prepare this fall harvest casserole with other meats?
Absolutely! This Keto casserole recipe is super forgiving and can be easily customized to your preference. You can use any leftover meat instead of turkey. For a fresher version, you can also cook turkey, chicken, or beef on the spot.
How can you customize this Keto casserole?
This fall harvest casserole utilizes in-season vegetables since they are in abundance. Almost every household has leftover turkey after Thanksgiving dinner, and this recipe is meant to reduce waste. If you had chicken, beef, or pork roast for dinner, you could use the leftover meat in this recipe. Pumpkin is one of the most abundant fruits of the season and thus makes a great addition to this recipe. You can replace it with squash or zucchini. Brussel sprouts are also popular this time of the year and can be replaced with kale, radishes, carrots, or turnips.
Is this casserole good for leftovers?
Since this recipe is prepared with leftover turkey meat, this casserole is best consumed on the same day. However, if you prepare it using fresh meat, this meal is good for leftovers. This Keto casserole is also great for meal prep when prepared with fresh meat. One batch makes 4 lunches or dinners. After baking, divide the casserole into 4 airtight containers and place them in the fridge. Reheat in the microwave for 30 seconds before eating.
Net Carbs
5.4 g
Fiber
1.8 g
Total Carbs
7.2 g
Protein
32.7 g
Fats
11.8 g
265 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
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
Recipe Steps
steps 5
50 min
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!
