Oh, man, the holidays. I’ve been so freaking busy, and I’ve completely neglected the blog. Although, to be honest, I’ve only made two recipes in the last few weeks that are worth posting here. This one was nice in that I could have easily used Thanksgiving leftovers for it, but it can also be done with smoked deli turkey, which is how I did it. If you use regular leftover turkey, just make sure to season the sauce accordingly. The deli turkey has plenty of salt on its own. Either way, it’ll reheat well, so it’s a great make-ahead lunch for the week after Thanksgiving. Or anytime, really, because I just made it again yesterday.
To make this, start by finely mincing one shallot. You’ll end up with about 1/4 to 1/3 cup of minced shallots when all is said and done. Melt two tablespoons of salted butter in a deep skillet over medium heat (I used a chicken fryer), and add the shallots and an 8-ounce package of sliced mushrooms. You’ll want to saute those for 8 minutes, stirring occasionally, until the liquid from the mushrooms has mostly evaporated and the shallots are translucent. While that’s cooking, either shred a pound of leftover smoked turkey, or cut a pound of deli smoked turkey into cubes.
When the mushrooms are done, cube four ounces of cream cheese and add it to the skillet with 1 1/4 cups of heavy cream. Stir it until the cream cheese melts, then add 2 tablespoons of dry sherry and 1/4 teaspoon of nutmeg. Finally, stir in 1/2 cup of shredded Swiss cheese. Once that’s melted, add the turkey and turn the heat down to low to allow the sauce to simmer.
That’s when you’ll be adding the secret ingredient. Turkey tetrazzini is a pasta dish, and the keto pasta you’ll be using for this one is <a href=”https://amzn.to/37JtLMX”>hearts of palm noodles</a>. They’re nice because they’re shaped kind of like egg noodles, so they work great in a casserole. Rinse and drain them and toss them in. Let it simmer until the sauce is bubbly again, about five minutes, then taste for seasoning. If you’re using leftover turkey, this will probably need a fair amount of salt. If you used deli turkey, you likely won’t need any at all. Add white pepper to taste as well, then pour the whole shebang into a <a href=”https://amzn.to/2rXtAy8>9×13 baking dish</a> and top it with 1/4 cup of grated parmesan cheese. Toss that baby into a preheated 350 degree oven for 30 minutes, or until the parmesan cheese begins to turn golden brown. This makes six servings, so you’ve got plenty for lunches for the week. Meal prep is key to me for maintaining a keto lifestyle, and this one is easy and decadent!
Keto Smoked Turkey Tetrazzini
Ingredients
- 1 shallot finely minced
- 8 ounces sliced mushrooms
- 2 tbsp butter
- 4 ounces cream cheese cubed
- 1.25 cups heavy cream
- 2 tbsp dry sherry
- 1/4 tsp nutmeg
- 1/2 cup shredded Swiss cheese
- 1 lb leftover smoked turkey or deli smoked turkey breast shredded or cubed
- 2 14-ounce cans hearts of palm noodles
- salt and white pepper to taste
- 1/4 cup grated parmesan cheese
Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- Melt the butter in a large, deep skillet or saucepan over medium heat. Add the mushrooms and shallots and cook, stirring occasionally, until most of the liquid from the mushrooms has evaporated, about 8 minutes.
- Add the cubed cream cheese and heavy cream to the skillet and stir until the cream cheese fully melts. Stir in the sherry and nutmeg.
- Sprinkle in the Swiss cheese and stir until it melts. Add the turkey and simmer on low heat for five minutes.
- Rinse and drain the hearts of palm noodles and add them to the pan. Simmer for another five minutes, until the sauce is bubbly again. Taste it and add white pepper, as well as salt if necessary. If you're using leftover turkey you'll need salt, if you're using deli turkey it should be fine as is.
- Pour the mixture into a 9×13 baking dish and sprinkle the parmesan cheese over the top. Bake for 30 minutes, until the parmesan turns golden brown.
- Macros per serving: 403 calories, 6 net carbs, 19 grams protein, 34 grams fat.
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