50+ Easy and Flavorful Holiday Keto Leftover Turkey Recipes to Try

The holidays are a time for feasting, and with that comes the inevitable leftovers—particularly leftover turkey.

While enjoying a plate of turkey sandwiches may be tempting, those on a keto diet need to find creative ways to use up turkey without the carbs.

Fortunately, there are countless delicious and low-carb options that allow you to transform your holiday turkey into mouthwatering meals that fit perfectly within a keto lifestyle.

In this article, we’ve compiled 50+ holiday keto leftover turkey recipes that are not only flavorful but also keep you in line with your health and fitness goals.

Whether you’re looking for a hearty casserole, a light salad, a savory soup, or even a turkey breakfast dish, we’ve got you covered.

These recipes will help you make the most of your leftover turkey while satisfying your cravings and nourishing your body.

Let’s dive into some of the best keto-friendly ways to repurpose that holiday bird!

50+ Easy and Flavorful Holiday Keto Leftover Turkey Recipes to Try

Leftover turkey doesn’t have to be boring, especially when you can turn it into so many tasty keto-friendly dishes.

From salads to soups, casseroles to wraps, the possibilities are endless.

Not only do these recipes help reduce food waste, but they also offer an opportunity to enjoy new and exciting meals throughout the holiday season without breaking your keto diet.

So, the next time you find yourself with extra turkey, don’t hesitate to experiment with these creative recipes.

You’ll be amazed at how satisfying and delicious your holiday leftovers can be.

Keto Leftover Turkey Casserole

This hearty and comforting Keto Leftover Turkey Casserole is the perfect way to repurpose your holiday leftovers. It combines tender turkey with a creamy, cheesy sauce, seasoned with herbs and baked to perfection. Ideal for those following a keto lifestyle, this casserole is low in carbs but high in flavor, making it an excellent choice for a quick, satisfying meal after the holiday feasts.

Ingredients:

• 2 cups leftover turkey, shredded
• 1/2 cup cream cheese, softened
• 1/2 cup heavy cream
• 1 cup shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup diced celery
• 1/2 cup diced onion
• 1/4 cup unsalted butter
• 1 teaspoon garlic powder
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup almond flour (optional for thicker sauce)
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, melt butter over medium heat. Add diced celery and onion, cooking until softened, about 5-7 minutes.
3. Add the cream cheese, heavy cream, and garlic powder, stirring until the cream cheese is fully melted and the mixture is smooth.
4. Stir in the shredded turkey, cheddar cheese, Parmesan cheese, thyme, salt, and pepper. If you’d like a thicker sauce, add almond flour and mix until combined.
5. Transfer the mixture into a greased 9×9 baking dish. Sprinkle additional cheddar cheese on top if desired.
6. Bake in the preheated oven for 20-25 minutes, or until the top is golden and the casserole is bubbling.
7. Garnish with fresh parsley and serve hot.

This Keto Leftover Turkey Casserole is a crowd-pleaser that ensures no turkey goes to waste. Its creamy texture and cheesy goodness bring new life to your holiday leftovers. Packed with protein and healthy fats, this dish is not only keto-friendly but also incredibly filling, making it the perfect meal for busy days after the festivities. Whether you’re preparing a meal for one or feeding a family, this casserole will leave everyone satisfied.

Keto Turkey and Avocado Lettuce Wraps

These Keto Turkey and Avocado Lettuce Wraps are a light, fresh, and flavorful way to use up leftover turkey. The creamy avocado pairs beautifully with the savory turkey, while the crisp lettuce provides the perfect wrap. These wraps are great for a quick lunch or a low-carb dinner, offering all the flavors of a traditional turkey sandwich, but without the carbs.

Ingredients:

• 2 cups leftover turkey, sliced or shredded
• 1 ripe avocado, sliced
• 8-10 large butter lettuce leaves (or any lettuce of your choice)
• 1 tablespoon olive oil
• 1 teaspoon lemon juice
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• Optional: Jalapeño slices for added spice

Instructions:

1. In a small bowl, combine the olive oil, lemon juice, smoked paprika, salt, and pepper. Toss the leftover turkey slices in the mixture until fully coated.
2. Lay out the butter lettuce leaves and place a few slices of seasoned turkey in the center of each.
3. Top the turkey with avocado slices, red onion, cilantro, and optional jalapeño slices for a little heat.
4. Carefully fold the lettuce over the fillings to form a wrap.
5. Serve immediately, or chill for a few minutes before serving.

Keto Turkey and Avocado Lettuce Wraps are a healthy, satisfying, and low-carb alternative to the traditional sandwich. The creamy avocado enhances the flavor of the turkey, while the lettuce wrap keeps it light and fresh. These wraps are a fantastic way to enjoy your holiday turkey without compromising your keto diet. Perfect for meal prep or a quick snack, they’re versatile, easy to make, and packed with nutrients.

Keto Turkey Soup with Zucchini Noodles

This Keto Turkey Soup with Zucchini Noodles is a warming and comforting meal that transforms leftover turkey into a flavorful and nutritious dish. The zucchini noodles replace traditional pasta, making it keto-friendly and low in carbs, while the turkey adds protein to keep you feeling full. It’s a perfect option for chilly days when you want something filling but light.

Ingredients:

• 2 cups leftover turkey, shredded
• 2 medium zucchinis, spiralized into noodles
• 4 cups chicken broth (preferably homemade or low-sodium)
• 1/2 cup diced carrots
• 1/2 cup celery, chopped
• 1/4 cup chopped onion
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• 1/2 teaspoon ground turmeric (optional for added color)
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion, garlic, carrots, and celery, cooking until softened, about 5-7 minutes.
2. Pour in the chicken broth, dried thyme, turmeric (if using), salt, and pepper. Bring the soup to a boil, then reduce to a simmer and cook for 10-15 minutes to allow the flavors to meld together.
3. Add the shredded turkey and zucchini noodles to the pot, simmering for an additional 5-7 minutes until the zucchini noodles are tender.
4. Taste the soup and adjust seasoning with additional salt and pepper if necessary.
5. Serve hot, garnished with fresh parsley.

This Keto Turkey Soup with Zucchini Noodles is a delicious and healthy way to use up leftover turkey while sticking to your keto lifestyle. The zucchini noodles make it feel like a comforting noodle soup, while the turkey adds rich, savory flavor and protein. This soup is perfect for cold weather, offering warmth, nourishment, and satisfaction in every spoonful. It’s a great way to enjoy your holiday leftovers in a new and exciting way!

Keto Turkey Salad with Cranberry Vinaigrette

This Keto Turkey Salad with Cranberry Vinaigrette is a fresh, flavorful way to enjoy leftover turkey during the holidays. The sweetness of the cranberry vinaigrette pairs beautifully with the savory turkey, while the salad base of mixed greens, avocado, and nuts adds texture and depth. This dish is low-carb, light, and full of vibrant holiday flavors, making it perfect for a quick lunch or dinner after the festivities.

Ingredients:

• 2 cups leftover turkey, shredded or diced
• 4 cups mixed salad greens (spinach, arugula, or any preferred variety)
• 1 ripe avocado, sliced
• 1/4 cup walnuts or pecans, chopped
• 1/4 cup red onion, thinly sliced
• 1/4 cup crumbled feta cheese (optional)
• 1/2 cup fresh cranberries (or sugar-free cranberry sauce)
• 1/4 cup olive oil
• 2 tablespoons apple cider vinegar
• 1 teaspoon Dijon mustard
• 1 tablespoon stevia or erythritol (optional, for sweetness)
• Salt and pepper, to taste

Instructions:

1. For the cranberry vinaigrette, blend fresh cranberries (or cranberry sauce), olive oil, apple cider vinegar, Dijon mustard, and sweetener in a small food processor or blender. Blend until smooth, adding water if necessary to reach a dressing consistency. Season with salt and pepper to taste.
2. In a large bowl, toss the mixed salad greens, avocado, walnuts, red onion, and turkey.
3. Drizzle the cranberry vinaigrette over the salad and toss gently to combine.
4. Sprinkle feta cheese on top for an extra layer of flavor (optional).
5. Serve immediately, or chill in the fridge for 10-15 minutes for a colder salad.

This Keto Turkey Salad with Cranberry Vinaigrette is a delightful way to use your leftover turkey in a fresh, healthy meal. The combination of creamy avocado, crunchy nuts, and tangy cranberry dressing brings together the perfect balance of flavors. This salad is light yet filling, making it a wonderful option for a post-holiday meal that’s keto-friendly and satisfying. It’s a great way to enjoy the flavors of the season without overloading on carbs.

Keto Turkey Stuffed Bell Peppers

Keto Turkey Stuffed Bell Peppers are a delicious, low-carb way to use up leftover turkey while adding a colorful, healthy twist to your meals. The bell peppers are filled with a savory turkey mixture, packed with flavor and nutrients, and baked until tender. This dish is an ideal meal for anyone following a keto diet, combining protein, healthy fats, and fiber into a satisfying and colorful entrée.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 2 cups leftover turkey, shredded or chopped
• 1/2 cup cauliflower rice (or cooked rice if preferred)
• 1/4 cup shredded cheddar cheese (optional)
• 1 tablespoon olive oil
• 1/2 teaspoon garlic powder
• 1 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon dried oregano
• Salt and pepper, to taste
• Fresh cilantro for garnish

Instructions:

1. Preheat your oven to 375°F (190°C). Cut off the tops of the bell peppers and remove the seeds, then place them in a baking dish.
2. In a skillet, heat olive oil over medium heat. Add the leftover turkey, cauliflower rice, garlic powder, cumin, paprika, oregano, salt, and pepper. Cook for 5-7 minutes until the mixture is heated through.
3. Stuff each bell pepper with the turkey mixture, pressing down gently to pack the filling in tightly.
4. If desired, sprinkle shredded cheddar cheese over the top of each stuffed pepper for added flavor and texture.
5. Cover the baking dish with aluminum foil and bake for 20-25 minutes, or until the peppers are tender.
6. Garnish with fresh cilantro before serving.

Keto Turkey Stuffed Bell Peppers are a flavorful and filling way to use leftover turkey in a keto-friendly manner. These stuffed peppers are loaded with protein, healthy fats, and fiber, making them a balanced meal that is both satisfying and nutritious. They offer a wonderful way to enjoy your holiday turkey in a fresh, colorful, and low-carb format. Whether for a family dinner or meal prep, these stuffed peppers are sure to be a hit.

Keto Turkey and Spinach Egg Muffins

Keto Turkey and Spinach Egg Muffins are a great option for using up leftover turkey in a convenient and portable way. These protein-packed muffins are baked with eggs, spinach, and turkey, creating a savory, flavorful dish that’s perfect for breakfast, lunch, or even a snack. Low in carbs and high in healthy fats, these egg muffins are an excellent keto-friendly option to fuel your day.

Ingredients:

• 2 cups leftover turkey, shredded or diced
• 6 large eggs
• 1/2 cup spinach, chopped
• 1/4 cup heavy cream
• 1/2 cup shredded cheddar cheese (optional)
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Salt and pepper, to taste
• Fresh herbs (parsley or chives) for garnish

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 12-cup muffin tin.
2. In a large bowl, whisk together the eggs, heavy cream, garlic powder, onion powder, salt, and pepper.
3. Add the shredded turkey, chopped spinach, and shredded cheddar cheese (if using) into the egg mixture, stirring to combine.
4. Pour the mixture evenly into the muffin tin, filling each cup about 3/4 of the way.
5. Bake for 15-18 minutes, or until the egg muffins are set and lightly golden on top.
6. Let the muffins cool slightly before removing them from the tin. Garnish with fresh herbs if desired.

Keto Turkey and Spinach Egg Muffins are a fantastic way to repurpose leftover turkey into a quick, easy, and nutritious meal. These muffins are perfect for meal prep, as they can be made ahead of time and stored in the fridge for a few days. They’re not only delicious but also packed with protein, healthy fats, and fiber, making them a great choice for anyone following a keto diet. Whether you enjoy them for breakfast or as a snack, these egg muffins are sure to keep you satisfied and energized throughout the day.

Keto Turkey Alfredo Zucchini Noodles

This Keto Turkey Alfredo Zucchini Noodles is a rich, creamy, and low-carb take on a classic pasta dish. Zucchini noodles replace traditional pasta, making it the perfect keto-friendly option for enjoying leftover turkey in a comforting and indulgent meal. The homemade Alfredo sauce is made with heavy cream and Parmesan, creating a velvety texture that complements the tender turkey. This dish is quick, satisfying, and perfect for a low-carb dinner.

Ingredients:

• 2 cups leftover turkey, shredded or diced
• 4 medium zucchinis, spiralized into noodles
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1/4 teaspoon onion powder
• Salt and pepper, to taste
• 1 tablespoon fresh parsley, chopped for garnish

Instructions:

1. In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant.
2. Add the heavy cream, Parmesan cheese, onion powder, salt, and pepper to the skillet. Stir to combine and cook for 3-4 minutes, allowing the sauce to thicken slightly.
3. Add the shredded turkey to the skillet, stirring until the turkey is heated through.
4. In a separate pan, sauté the zucchini noodles for 2-3 minutes, just until tender but still crisp.
5. Serve the zucchini noodles in bowls and top with the turkey Alfredo sauce.
6. Garnish with fresh parsley before serving.

Keto Turkey Alfredo Zucchini Noodles are a flavorful, low-carb option for anyone craving comfort food without the carbs. The creamy Alfredo sauce pairs wonderfully with the zucchini noodles, providing a satisfying dish that feels indulgent but stays within keto guidelines. This dish is a great way to use up your leftover turkey in a creative and delicious way, and it’s quick enough to prepare for a weeknight dinner. Whether you’re a zucchini noodle fan or new to them, this recipe is sure to be a hit.

Keto Turkey Chili

This Keto Turkey Chili is a comforting and hearty meal that makes excellent use of leftover turkey. It’s a great alternative to traditional chili, offering all the warmth and bold flavors while keeping the carb count low. Packed with turkey, spices, and low-carb vegetables, this chili is a perfect meal for a cozy evening. With a few simple ingredients and a touch of creativity, your turkey leftovers transform into a flavorful, satisfying dish.

Ingredients:

• 2 cups leftover turkey, shredded or chopped
• 1 can (14.5 oz) diced tomatoes (no sugar added)
• 1 cup bell peppers, diced
• 1/2 cup onions, diced
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground oregano
• Salt and pepper, to taste
• 1/2 cup chicken broth (low sodium)
• Optional toppings: Sour cream, shredded cheese, or avocado

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onions, bell peppers, and garlic, cooking until softened, about 5 minutes.
2. Stir in the chili powder, cumin, paprika, oregano, salt, and pepper, cooking for another minute until fragrant.
3. Add the diced tomatoes and chicken broth, stirring to combine.
4. Bring the mixture to a boil, then reduce the heat to a simmer and cook for 10-15 minutes to allow the flavors to meld.
5. Stir in the leftover turkey and cook for an additional 5 minutes until the turkey is heated through.
6. Taste and adjust seasoning as needed.
7. Serve hot, topped with optional sour cream, shredded cheese, or avocado.

This Keto Turkey Chili is a warming, hearty dish that’s perfect for chilly nights or meal prep. The combination of leftover turkey, rich spices, and low-carb vegetables makes this chili both satisfying and nutritious. It’s a fantastic way to enjoy turkey leftovers without the carbs found in traditional chili recipes. Whether served on its own or topped with your favorite keto-friendly additions, this chili will become a go-to recipe for cozy, comforting meals.

Keto Turkey Eggplant Parmesan

This Keto Turkey Eggplant Parmesan is a delicious twist on the classic Italian dish, using leftover turkey in place of the traditional meat. Eggplant slices replace breadcrumbs, making this dish a perfect low-carb option for anyone following a keto lifestyle. The turkey is combined with rich marinara sauce and melted cheese for a comforting and flavorful meal that feels indulgent but keeps carbs to a minimum.

Ingredients:

• 2 cups leftover turkey, shredded or diced
• 2 medium eggplants, sliced into 1/2-inch thick rounds
• 1 cup marinara sauce (sugar-free)
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• Salt and pepper, to taste
• Fresh basil for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Lightly grease a baking sheet with olive oil and arrange the eggplant slices in a single layer. Season with salt, pepper, and garlic powder. Bake for 20-25 minutes, flipping halfway through, until the eggplant is tender and lightly browned.
3. In a skillet, heat the olive oil over medium heat. Add the leftover turkey and marinara sauce, stirring to combine. Simmer for 5 minutes to heat the turkey through and allow the flavors to meld.
4. In a baking dish, layer the roasted eggplant slices, followed by the turkey and marinara mixture. Top with shredded mozzarella and grated Parmesan cheese.
5. Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
6. Garnish with fresh basil before serving.

Keto Turkey Eggplant Parmesan is a creative and satisfying way to repurpose your leftover turkey into a low-carb Italian-inspired dish. The eggplant acts as a hearty, flavorful base, while the turkey and marinara sauce add richness and depth. With the melted mozzarella and Parmesan on top, this dish is sure to satisfy your cravings for comfort food without compromising your keto diet. It’s an ideal recipe for a delicious dinner that’s both nutritious and indulgent.

Keto Turkey and Broccoli Casserole

This Keto Turkey and Broccoli Casserole is a hearty, comforting dish perfect for using up leftover turkey. The creamy casserole is filled with tender turkey, broccoli, and a rich cheese sauce, making it a satisfying meal that fits perfectly within keto guidelines. It’s a one-dish meal that’s quick to prepare and makes for great leftovers. Ideal for busy nights when you want something filling without compromising on flavor or carbs.

Ingredients:

• 2 cups leftover turkey, shredded or diced
• 4 cups broccoli florets, steamed
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1 tablespoon olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
2. In a large skillet, heat olive oil over medium heat. Add the leftover turkey, garlic powder, onion powder, salt, and pepper, and sauté for 2-3 minutes to warm the turkey.
3. In a mixing bowl, combine the heavy cream, shredded cheddar cheese, and Parmesan cheese. Stir to combine, then pour over the turkey mixture in the skillet.
4. Add the steamed broccoli to the skillet, tossing to coat the broccoli and turkey evenly with the cheese sauce.
5. Transfer the mixture to the prepared baking dish and bake for 20-25 minutes, until the cheese is bubbly and golden.
6. Garnish with chopped parsley before serving.

Keto Turkey and Broccoli Casserole is a fantastic low-carb option that combines leftover turkey with the goodness of broccoli in a creamy, cheesy sauce. The casserole is filling and offers a perfect balance of protein, healthy fats, and fiber. It’s ideal for a quick, comforting dinner or as part of a meal prep for the week. With its rich, cheesy flavor, this casserole is sure to become a go-to recipe for using up holiday turkey leftovers in a delicious and keto-friendly way.

Keto Turkey Lettuce Wraps

Keto Turkey Lettuce Wraps are a light, refreshing, and low-carb way to repurpose your leftover turkey. These wraps are filled with a flavorful turkey mixture, crisp vegetables, and a tangy sauce, all wrapped in a cool lettuce leaf. They make for an easy lunch or dinner option that’s quick to prepare and satisfying without the carbs. These wraps can also be customized to your taste, making them a versatile choice for keto meal planning.

Ingredients:

• 2 cups leftover turkey, shredded or diced
• 8 large lettuce leaves (such as iceberg or butter lettuce)
• 1/4 cup diced cucumber
• 1/4 cup diced bell peppers
• 1/4 cup shredded carrots
• 1/4 cup chopped cilantro
• 2 tablespoons mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar
• 1 teaspoon garlic powder
• Salt and pepper, to taste

Instructions:

1. In a small bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, salt, and pepper to create the sauce.
2. In a large bowl, combine the leftover turkey, diced cucumber, bell peppers, shredded carrots, and chopped cilantro. Stir in the sauce and mix until the turkey mixture is well coated.
3. Lay the lettuce leaves flat on a plate and spoon the turkey mixture into the center of each leaf.
4. Wrap the lettuce around the turkey mixture like a taco, folding in the sides to create a secure wrap.
5. Serve immediately, or chill for a few minutes for a cool, refreshing meal.

Keto Turkey Lettuce Wraps are a great way to enjoy leftover turkey in a light and refreshing way. The crunchy vegetables and tangy sauce elevate the flavors of the turkey, while the lettuce provides a crisp, low-carb wrap. These wraps are perfect for a quick, healthy meal that won’t weigh you down but will keep you satisfied. Whether for lunch, dinner, or even a snack, they’re a versatile and delicious way to enjoy your turkey leftovers while staying within keto-friendly guidelines.

Keto Turkey Avocado Breakfast Skillet

Start your day with this Keto Turkey Avocado Breakfast Skillet. It’s a filling and low-carb breakfast that’s packed with protein, healthy fats, and loads of flavor. Leftover turkey is combined with avocado, eggs, and seasonings to create a delicious one-pan meal that’s perfect for breakfast, brunch, or even a quick dinner. This hearty dish will keep you full for hours and is a great way to enjoy leftover turkey in a unique, keto-friendly way.

Ingredients:

• 2 cups leftover turkey, shredded or diced
• 2 large eggs
• 1 ripe avocado, diced
• 1/4 cup shredded cheddar cheese (optional)
• 1 tablespoon olive oil
• 1/4 teaspoon smoked paprika
• Salt and pepper, to taste
• Fresh cilantro for garnish

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Add the leftover turkey and cook for 3-4 minutes, until heated through.
2. Push the turkey to one side of the skillet and crack the eggs into the empty side. Scramble the eggs and cook until just set.
3. Once the eggs are cooked, add the diced avocado to the skillet, gently mixing it with the turkey and eggs.
4. Sprinkle with smoked paprika, salt, and pepper, then top with shredded cheddar cheese (optional).
5. Garnish with fresh cilantro and serve immediately.

Keto Turkey Avocado Breakfast Skillet is a great way to start your day on a low-carb note while using up your holiday turkey leftovers. The combination of turkey, eggs, and creamy avocado creates a satisfying, nutrient-dense breakfast that’s quick to prepare and bursting with flavor. This skillet meal is a perfect option for anyone on a keto diet, providing a great balance of protein, fats, and fiber. Whether you’re looking for a post-holiday breakfast or a quick dinner, this dish is sure to satisfy.

Keto Turkey and Spinach Stuffed Peppers

Keto Turkey and Spinach Stuffed Peppers are a delicious and low-carb alternative to traditional stuffed peppers, filled with flavorful leftover turkey, spinach, and a cheesy filling. The bell peppers provide a perfect vessel for the savory turkey mixture, while the melted cheese adds a rich, satisfying finish. This dish is not only packed with protein and nutrients but also incredibly easy to prepare, making it an excellent choice for a quick and wholesome keto dinner.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 2 cups leftover turkey, shredded or diced
• 2 cups fresh spinach, chopped
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup cream cheese, softened
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper, to taste
• 1 tablespoon olive oil

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a baking dish with olive oil.
2. Cut the tops off the bell peppers and remove the seeds. Place the peppers in the prepared baking dish.
3. In a skillet, heat olive oil over medium heat and sauté the spinach for 2-3 minutes, until wilted.
4. In a mixing bowl, combine the shredded turkey, sautéed spinach, mozzarella, Parmesan, cream cheese, garlic powder, onion powder, salt, and pepper. Stir until well combined.
5. Stuff each bell pepper with the turkey and spinach mixture, pressing down gently to fill the peppers.
6. Cover the baking dish with foil and bake for 25-30 minutes. Remove the foil and bake for an additional 5 minutes, until the tops are golden and the cheese is bubbly.
7. Serve warm, garnished with extra Parmesan if desired.

Keto Turkey and Spinach Stuffed Peppers are a nutritious, low-carb meal that makes the most of leftover turkey. The combination of turkey, spinach, and cheese is not only flavorful but also filling, offering a great balance of protein, fiber, and healthy fats. The bell peppers serve as the perfect low-carb base, providing texture and a touch of sweetness that complements the savory stuffing. These stuffed peppers are perfect for a quick weeknight dinner or as part of a meal prep strategy. They’re both easy to make and incredibly satisfying!

Keto Turkey and Cauliflower Rice Stir-Fry

This Keto Turkey and Cauliflower Rice Stir-Fry is a light and healthy dish that combines leftover turkey with cauliflower rice and vibrant vegetables. The cauliflower rice acts as a great low-carb substitute for regular rice, absorbing all the delicious flavors from the stir-fry. With a savory sauce and plenty of fresh veggies, this dish is not only quick to prepare but also makes for a delicious meal that fits perfectly into a keto lifestyle.

Ingredients:

• 2 cups leftover turkey, shredded or diced
• 4 cups cauliflower rice (fresh or frozen)
• 1 cup bell peppers, diced
• 1/2 cup onions, diced
• 2 cloves garlic, minced
• 1 tablespoon soy sauce (or coconut aminos for a gluten-free option)
• 1 tablespoon sesame oil
• 1/2 teaspoon ground ginger
• 1/4 teaspoon red pepper flakes (optional)
• 1 tablespoon sesame seeds
• 2 tablespoons green onions, chopped (for garnish)

Instructions:

1. Heat sesame oil in a large skillet or wok over medium heat. Add the diced onions, bell peppers, and garlic, cooking for 3-4 minutes until softened.
2. Add the cauliflower rice to the skillet and cook for an additional 5-7 minutes, stirring occasionally, until the rice is tender.
3. Stir in the leftover turkey, soy sauce, ground ginger, and red pepper flakes (if using), cooking for another 3-4 minutes, until everything is heated through.
4. Top the stir-fry with sesame seeds and green onions before serving.

Keto Turkey and Cauliflower Rice Stir-Fry is a flavorful, low-carb dish that’s perfect for turning your leftover turkey into something exciting. The cauliflower rice mimics the texture of regular rice, while the turkey adds a hearty, protein-packed component to the dish. The stir-fried vegetables and savory sauce bring everything together in a dish that’s both satisfying and nutritious. It’s a great option for a quick lunch or dinner, and it’s perfect for anyone on a keto diet looking for an easy way to repurpose holiday leftovers.

Keto Turkey Salad with Avocado and Bacon

Keto Turkey Salad with Avocado and Bacon is a fresh, crunchy, and satisfying dish that combines leftover turkey with creamy avocado, crispy bacon, and a tangy dressing. This salad is perfect for a light yet filling meal, offering a balance of protein, healthy fats, and fiber while keeping the carbs low. It’s a versatile dish that can be customized with your favorite keto-friendly veggies, making it a great option for any time of the day.

Ingredients:

• 2 cups leftover turkey, shredded or diced
• 1 ripe avocado, diced
• 4 slices bacon, cooked and crumbled
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 2 cups mixed greens (such as spinach, arugula, or lettuce)
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine the leftover turkey, avocado, crumbled bacon, cherry tomatoes, and red onion.
2. In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, salt, and pepper to create the dressing.
3. Pour the dressing over the turkey salad and toss gently to coat all the ingredients evenly.
4. Serve the salad over a bed of mixed greens, or mix the greens directly into the salad.

Keto Turkey Salad with Avocado and Bacon is a light, refreshing, and filling way to use up leftover turkey. The creamy avocado and crispy bacon add fantastic texture and flavor to the salad, while the tangy dressing brings everything together. This salad is versatile and can be customized with other keto-friendly ingredients like cucumber, bell peppers, or hard-boiled eggs. It’s perfect for a quick lunch, dinner, or even as a side dish, providing a satisfying meal that’s both nutritious and delicious.

Note: More recipes are coming soon!