Low-Carb Turkey Casserole

This recipe is such a delicious option for leftover turkey, but Low-Carb Turkey Casserole is equally delicious if you make it with chicken. Lots of people must be making it with chicken as this casserole is popular all year, so!

INGREDIENTS

• 6 cups chopped cauliflower
• washed and sliced 1 pound Crimini mushrooms,
• Four cups cooked leftover chicken or turkey
• 1 onion, chopped
• 2 T olive oil, divided
• 1 tsp. dried thyme
• 1 tsp. dried Poultry Seasoning
• salt and fresh-ground black pepper
• 1 cup coarsely grated Mozzarella

SAUCE INGREDIENTS

• 1 cup sour cream
• 1/2 cup mayo
• 2 T Dijon mustard
• 1/2 tsp. dried thyme
• 1/2 tsp. dried Poultry seasoning
• 1 cup grated Mozzarella
• 1/4 cup coarsely grated Parmesan cheese

INSTRUCTIONS

1. Spray a large glass dish with olive oil or non-stick spray. (prefer dish 10″ x 13″)
2. Preheat oven to 375F.
3. To make six cups of small cauliflower pieces, chop up enough cauliflower. Then to pulse the cauliflower, use a food processor with a steel blade until it’s finely chopped, bit larger then kernels of rice. ( Also on the side of a box grater, chop the cauliflower by grating it.)
4. If you prefer, use frozen cauliflower rice, about three cups.
5. Wash the mushrooms and slice into (thick) half slices.
6. Into bite-sized pieces, dice the leftover turkey (or chicken).
7. Mix together to make the thick sauce mixture, the Poultry seasoning, 1/2 tsp each dried thyme, Dijon mustard, mayo and sour cream, One cup grated Mozzarella, and 1/4 cup Parmesan.
8. In a non-stick frying pan, Heat 2 tsp. olive oil and over medium-high heat, saute the mushrooms until they release their liquid, it evaporates, and mushrooms starts to brown.
9. In the bottom of the casserole dish, put mushrooms.
10. Add about two tsp. more olive oil and over medium-high heat, saute the onions until they are starting to brown and softened.
11. In the casserole dish, put onions over the mushrooms.
12. Heat another Two tsp. of olive oil and put finely-chopped cauliflower.
13. Stirring often, heat over medium-high heat, until the cauliflower is starting to barely brown and soften, about 3-4 minutes (or for frozen cauliflower rice, bit less).
14. Add the One teaspoon each of Poultry Seasoning and dried thyme and heat about One more minute.
15. With a little salt and fresh-ground black pepper, season the cauliflower rice; then over the mushrooms and onions, put it into the casserole dish.
16. Into the casserole dish, put the diced turkey over the veggies and to combine the ingredients right in the dish, use a plastic spoon.
17. Over the top, spread the sauce mixture and then to gently combine the ingredients with the sauce, use the spoon, until the ingredients are well mixed into the sauce.
18. With a paper towel, wipe off the sides of the casserole dish, if needed.
19. Mozzarella cheese to sprinkle and bake uncovered until the top is nicely browned and casserole is starting to bubble and , about Forty mins.
20. Let cool about Five mins; then cut into Eight servings and eat while hot.

NUTRITION INFORMATION:

Amount Per Serving:
Calories: 472
Total Fat: 33g
Saturated Fat: 11g
Unsaturated Fat: 20g
Cholesterol: 131mg
Sodium: 597mg
Carbohydrates: 8.6g
Fiber: 3g
Sugar: 5g
Protein: 33g