25+ Mouthwatering Sunday Keto Leftover Turkey Recipes for a Flavorful Feast

Leftover turkey is one of the best parts of Sunday dinner, but after the big feast, it can be tricky to know how to repurpose it into something exciting.

If you’re following a keto lifestyle, you may be looking for creative ways to enjoy your turkey leftovers without falling off track.

Whether you’re craving savory casseroles, light salads, or fun finger foods, there are countless keto-friendly recipes that can make your turkey leftovers feel fresh again.

In this blog, we’ll explore 25+ delicious Sunday keto leftover turkey recipes that are easy to prepare and packed with flavor.

These recipes are perfect for meal prepping, quick weeknight dinners, or simply creating a new dish that’s perfect for your keto diet.

Get ready to turn your leftover turkey into keto-friendly delights the whole family will love!

25+ Mouthwatering Sunday Keto Leftover Turkey Recipes for a Flavorful Feast

Repurposing leftover turkey into keto-friendly dishes is a great way to reduce waste and keep your meals exciting.

With these 25+ Sunday keto leftover turkey recipes, you’ll never run out of delicious, low-carb options to enjoy your leftovers.

Whether you’re making casseroles, salads, or hearty soups, these recipes are designed to be both satisfying and nutritious.

So, next time you find yourself with extra turkey in the fridge, you’ll know exactly how to turn it into a keto meal that’s full of flavor and perfect for any occasion.

Keto Leftover Turkey Casserole Recipes

Transform your leftover turkey into a comforting, hearty casserole with this keto-friendly recipe. Packed with flavors, it’s a perfect dish for those who want to enjoy a filling, low-carb meal after Sunday’s big feast. The combination of turkey, creamy cheese, and a variety of vegetables makes it both nutritious and delicious, ideal for meal prepping or feeding a crowd.

Ingredients:

• 3 cups of cooked leftover turkey, shredded
• 1 ½ cups of heavy cream
• 1 cup of shredded cheddar cheese
• 1 cup of cauliflower rice, cooked
• 1 small onion, diced
• 1 cup of spinach, chopped
• 1 cup of mushrooms, sliced
• 2 tablespoons of butter
• 1 teaspoon of garlic powder
• 1 teaspoon of onion powder
• Salt and pepper to taste
• ½ cup of Parmesan cheese, grated

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, melt butter over medium heat. Add diced onions and mushrooms, cooking until softened (about 5 minutes).
3. Stir in the spinach and garlic powder, cooking for another 2 minutes until spinach wilts.
4. In a large mixing bowl, combine the cooked turkey, cauliflower rice, sautéed vegetables, heavy cream, cheddar cheese, and seasonings. Mix until well combined.
5. Pour the mixture into a greased baking dish and top with grated Parmesan cheese.
6. Bake in the oven for 25-30 minutes or until the casserole is bubbly and golden brown on top.
7. Let cool for 5 minutes before serving.

This keto leftover turkey casserole is a fantastic way to reinvent your Sunday feast leftovers. It’s rich in flavor, creamy, and filling while keeping the carb count low. The combination of turkey, cauliflower rice, and melted cheese creates a comforting dish that can be enjoyed throughout the week. It’s an excellent choice for those on a keto diet, offering all the flavors of a traditional casserole with none of the carbs. Perfect for meal prep or feeding your family with minimal effort!

Keto Leftover Turkey Salad Recipes

This keto leftover turkey salad recipe is a refreshing and healthy way to use up your Sunday turkey leftovers. Packed with vibrant vegetables, healthy fats, and protein-rich turkey, this salad is both satisfying and low in carbs. It’s perfect for a light yet filling lunch or dinner and can be easily customized with your favorite keto-friendly ingredients.

Ingredients:

• 2 cups of leftover turkey, chopped into bite-sized pieces
• 1 avocado, diced
• 1 cucumber, sliced
• 1 cup of cherry tomatoes, halved
• 1 cup of mixed greens (spinach, arugula, or lettuce)
• ¼ cup of red onion, thinly sliced
• 3 tablespoons of olive oil
• 1 tablespoon of apple cider vinegar
• 1 teaspoon of Dijon mustard
• Salt and pepper to taste
• 2 tablespoons of crumbled feta cheese (optional)

Instructions:

1. In a large bowl, combine the chopped turkey, diced avocado, cucumber, cherry tomatoes, mixed greens, and red onion.
2. In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, salt, and pepper to make the dressing.
3. Drizzle the dressing over the salad and toss everything together gently to coat.
4. Top with crumbled feta cheese if desired, and serve immediately.

This keto leftover turkey salad is a perfect way to enjoy a light and refreshing meal after your Sunday feast. The creaminess of avocado, the crunch of fresh vegetables, and the savory turkey make this salad satisfying without adding unnecessary carbs. The tangy dressing brings everything together, and the feta cheese adds an optional burst of flavor. It’s an easy, customizable recipe that can be made in under 15 minutes, making it an excellent choice for quick meals or meal prep. Refresh your leftovers with this nutritious, keto-friendly salad!

Keto Leftover Turkey Soup Recipes

When you have leftover turkey, a comforting keto-friendly soup is one of the best ways to utilize it. This rich and flavorful turkey soup is low in carbs but full of protein and vegetables, making it a perfect meal for cozying up after a big Sunday dinner. The creamy broth, combined with tender turkey and vegetables, creates a delicious and hearty dish that fits perfectly into a keto lifestyle.

Ingredients:

• 3 cups of leftover turkey, shredded
• 4 cups of chicken broth (preferably homemade)
• 1 cup of heavy cream
• 1 cup of celery, diced
• 1 small onion, chopped
• 1 cup of carrots, sliced
• 2 cloves of garlic, minced
• 2 tablespoons of butter
• 1 teaspoon of dried thyme
• 1 teaspoon of dried rosemary
• Salt and pepper to taste
• ½ cup of chopped parsley (for garnish)

Instructions:

1. In a large pot, melt the butter over medium heat. Add the diced onions, celery, and carrots, cooking for about 5-7 minutes until they begin to soften.
2. Stir in the garlic and cook for another minute, until fragrant.
3. Pour in the chicken broth and bring the mixture to a simmer. Let it cook for 10 minutes, allowing the vegetables to soften further.
4. Add the shredded turkey, heavy cream, thyme, rosemary, salt, and pepper. Stir to combine.
5. Simmer the soup for another 15-20 minutes, allowing the flavors to meld together.
6. Taste and adjust the seasoning if necessary.
7. Garnish with freshly chopped parsley before serving.

This keto leftover turkey soup is a heartwarming dish that makes the most of your Sunday turkey leftovers. The creamy broth, tender turkey, and nutritious vegetables make this soup a filling and satisfying meal. It’s a great option for anyone following a keto diet, as it’s low in carbs but full of flavor. The addition of fresh herbs and a sprinkle of parsley gives it a burst of freshness, making it a comforting choice during colder months. This easy-to-make soup will quickly become a family favorite, perfect for meal prepping or warming up after a long day.

Keto Leftover Turkey Lettuce Wraps Recipes

These keto leftover turkey lettuce wraps are a simple and healthy way to repurpose your turkey leftovers. By using crisp lettuce leaves as wraps, you can keep the carb count low while still enjoying a flavorful and satisfying meal. Perfect for a quick lunch or dinner, these wraps are packed with protein, veggies, and healthy fats, making them a great choice for anyone on a keto diet.

Ingredients:

• 2 cups of leftover turkey, shredded
• 1 tablespoon of olive oil
• 1 small bell pepper, diced
• ¼ cup of red onion, diced
• 1 tablespoon of soy sauce or coconut aminos
• 1 teaspoon of garlic powder
• 1 teaspoon of smoked paprika
• Salt and pepper to taste
• 8 large lettuce leaves (romaine or butter lettuce works well)
• 2 tablespoons of chopped cilantro (for garnish)
• 1 tablespoon of sour cream (optional)

Instructions:

1. Heat the olive oil in a skillet over medium heat. Add the diced bell pepper and onion, cooking for 5-7 minutes until softened.
2. Stir in the shredded turkey, soy sauce, garlic powder, smoked paprika, salt, and pepper. Cook for another 3-4 minutes, allowing the flavors to combine.
3. Wash the lettuce leaves and pat them dry.
4. Spoon the turkey mixture onto each lettuce leaf, and garnish with chopped cilantro and a dollop of sour cream if desired.
5. Roll the lettuce leaves into wraps and serve immediately.

Keto leftover turkey lettuce wraps are a delicious, low-carb option that’s quick and easy to make. The fresh, crisp lettuce adds a satisfying crunch, while the savory turkey filling keeps you full and satisfied. With the addition of bell pepper and onions, these wraps offer a great balance of flavors and textures. They’re ideal for a light lunch, appetizer, or even a snack. Plus, they’re highly customizable—feel free to add your favorite keto-friendly toppings or veggies. This recipe is an easy way to keep your post-Sunday dinner meals exciting and healthy.

Keto Leftover Turkey Meatballs Recipes

Leftover turkey can easily be transformed into flavorful, keto-friendly turkey meatballs. These juicy meatballs are packed with protein and herbs, making them a delicious and filling meal. Paired with a low-carb marinara sauce or served with zucchini noodles, this recipe is a great way to repurpose your leftovers into a satisfying and healthy dish.

Ingredients:

• 3 cups of leftover turkey, finely chopped or shredded
• 1 egg
• ¼ cup of almond flour
• 1 tablespoon of dried oregano
• 1 teaspoon of garlic powder
• 1 teaspoon of onion powder
• ½ cup of grated Parmesan cheese
• Salt and pepper to taste
• 2 tablespoons of olive oil
• 1 cup of sugar-free marinara sauce (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, mix the leftover turkey, egg, almond flour, oregano, garlic powder, onion powder, Parmesan cheese, salt, and pepper. Use your hands to combine the mixture thoroughly.
3. Shape the turkey mixture into 1-inch meatballs and place them on a baking sheet lined with parchment paper.
4. Drizzle olive oil over the meatballs and bake for 20-25 minutes, or until they are golden brown and cooked through.
5. If desired, heat the marinara sauce in a skillet and add the cooked meatballs to warm them through before serving.
6. Serve the meatballs with a side of zucchini noodles or steamed vegetables.

Keto leftover turkey meatballs are a fantastic way to make your leftovers into a savory, hearty dish. The combination of turkey, Parmesan cheese, and a variety of herbs gives the meatballs incredible flavor, while the almond flour keeps them light and low-carb. Whether you pair them with a marinara sauce or enjoy them on their own, these meatballs are perfect for meal prepping or a quick family dinner. With just a few simple ingredients, you can enjoy a delicious and satisfying keto meal that makes the most of your Sunday leftovers.

Keto Leftover Turkey Egg Muffins Recipes

These keto leftover turkey egg muffins are a fantastic way to turn your turkey leftovers into a protein-packed breakfast or snack. The muffins are loaded with vegetables, cheese, and flavorful turkey, all baked together in a muffin tin for an easy, grab-and-go meal. Perfect for busy mornings or meal prepping, these egg muffins are both nutritious and filling, with a low-carb twist.

Ingredients:

• 2 cups of leftover turkey, shredded
• 6 large eggs
• ½ cup of shredded cheddar cheese
• ½ cup of spinach, chopped
• ¼ cup of red bell pepper, diced
• 1 small onion, diced
• 1 tablespoon of olive oil
• Salt and pepper to taste
• 1 teaspoon of dried basil (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a muffin tin with olive oil or cooking spray.
2. In a skillet, heat olive oil over medium heat. Add the diced onion and bell pepper, cooking for 5 minutes until softened.
3. Add the chopped spinach and cook for an additional 2 minutes until wilted. Remove from heat and set aside.
4. In a large bowl, whisk the eggs and season with salt, pepper, and dried basil.
5. Stir in the shredded turkey, sautéed vegetables, and cheddar cheese.
6. Pour the egg mixture evenly into the muffin tin, filling each cup about ¾ full.
7. Bake for 15-18 minutes, or until the egg muffins are set and lightly golden.
8. Let the muffins cool for a few minutes before removing from the tin.

These keto leftover turkey egg muffins are a great meal prep option for breakfast or snacks throughout the week. The combination of eggs, turkey, vegetables, and cheese makes them both nutritious and satisfying, while keeping the carb count low. They’re perfect for those on the go, as they can be easily packed and enjoyed throughout the day. Whether you’re feeding a family or preparing meals for the week, these egg muffins are a delicious and practical way to use up your turkey leftovers while sticking to a keto diet.

Keto Leftover Turkey Avocado Bowl Recipes

This keto leftover turkey avocado bowl is a perfect combination of healthy fats, protein, and fresh vegetables. With the creamy texture of avocado, the tender turkey, and the vibrant veggies, it creates a satisfying, nutrient-packed meal. It’s a great way to enjoy your Sunday leftovers in a delicious, low-carb format, whether for lunch, dinner, or meal prepping for the week ahead.

Ingredients:

• 2 cups of leftover turkey, shredded
• 1 large avocado, diced
• 1 cup of cherry tomatoes, halved
• ½ cup of cucumber, diced
• 1 small red onion, finely chopped
• 1 tablespoon of olive oil
• 1 tablespoon of lime juice
• 1 teaspoon of cumin
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. In a large mixing bowl, combine the shredded turkey, diced avocado, halved cherry tomatoes, diced cucumber, and chopped red onion.
2. Drizzle the olive oil and lime juice over the mixture. Sprinkle with cumin, salt, and pepper, and toss gently to combine.
3. Garnish with fresh cilantro if desired and serve immediately.

The keto leftover turkey avocado bowl is a vibrant, satisfying dish that’s both light and filling. The creamy avocado adds richness while the fresh vegetables provide crunch and flavor. The turkey ensures a protein-packed meal, and the cumin and lime juice bring a touch of zest. This bowl is incredibly versatile, so feel free to add or swap out ingredients based on what you have on hand. It’s a refreshing, low-carb way to use up your leftover turkey and perfect for anyone following a keto lifestyle.

Keto Leftover Turkey and Cauliflower Mash Recipes

This keto leftover turkey and cauliflower mash recipe is a fantastic way to make a low-carb, comforting meal with your leftover turkey. The cauliflower mash serves as a perfect substitute for mashed potatoes, keeping the dish keto-friendly without sacrificing flavor. Combined with turkey and a savory gravy or cream sauce, this recipe is an excellent option for a hearty, yet healthy dinner.

Ingredients:

• 2 cups of leftover turkey, shredded
• 1 large head of cauliflower, cut into florets
• 1 cup of heavy cream
• 2 tablespoons of butter
• 1 teaspoon of garlic powder
• Salt and pepper to taste
• ½ teaspoon of dried thyme (optional)
• 1 tablespoon of olive oil (for turkey)
• Fresh parsley for garnish

Instructions:

1. In a large pot, bring salted water to a boil and cook the cauliflower florets until tender (about 10-12 minutes). Drain well.
2. Mash the cauliflower using a potato masher or blend it with an immersion blender until smooth. Stir in the heavy cream, butter, garlic powder, salt, and pepper. Continue mashing until the texture is creamy.
3. In a skillet, heat olive oil over medium heat and add the shredded turkey, seasoning it with salt, pepper, and thyme. Stir occasionally and cook for about 5-7 minutes until the turkey is heated through.
4. Serve the turkey over a generous scoop of cauliflower mash and garnish with fresh parsley.

This keto leftover turkey and cauliflower mash recipe is a wonderful comfort food alternative that fits perfectly into a low-carb diet. The creamy cauliflower mash replaces traditional mashed potatoes, while the savory turkey adds richness and protein. It’s a warming, filling meal that feels indulgent without the carbs. The dish is easy to prepare, making it perfect for a quick, weeknight dinner or a satisfying meal to make the most of your turkey leftovers. It’s the ideal choice for anyone looking for a keto-friendly twist on a classic comfort food.

Keto Leftover Turkey Zucchini Noodles Recipes

This keto leftover turkey zucchini noodles recipe offers a light, refreshing, and delicious meal with a perfect balance of flavors. Using zucchini noodles instead of traditional pasta keeps the carb count low, while the turkey adds protein and depth of flavor. It’s a great way to enjoy your leftovers in a healthy, low-carb format, ideal for lunch or dinner.

Ingredients:

• 2 cups of leftover turkey, shredded
• 3 medium zucchinis, spiralized into noodles
• 1 tablespoon of olive oil
• 1 tablespoon of butter
• 2 cloves of garlic, minced
• ½ cup of heavy cream
• ½ cup of grated Parmesan cheese
• 1 teaspoon of dried oregano
• Salt and pepper to taste
• Fresh basil for garnish (optional)

Instructions:

1. Heat olive oil and butter in a large skillet over medium heat. Add minced garlic and cook for 1 minute until fragrant.
2. Add the spiralized zucchini noodles to the skillet and cook for 3-4 minutes until tender but still slightly firm (al dente texture).
3. Stir in the shredded turkey, heavy cream, Parmesan cheese, oregano, salt, and pepper. Cook for another 2-3 minutes, allowing the mixture to warm through and the sauce to thicken.
4. Serve the zucchini noodles topped with fresh basil for an extra burst of flavor.

This keto leftover turkey zucchini noodles recipe is an ideal way to enjoy a low-carb version of pasta with your leftover turkey. The zucchini noodles provide a satisfying texture while the creamy sauce and turkey create a filling, savory dish. It’s quick, easy to prepare, and perfect for anyone on a keto diet looking for a light yet satisfying meal. The Parmesan and garlic elevate the flavor, while the zucchini noodles keep it fresh and healthy. This recipe is an excellent choice for those wanting to keep their post-Sunday dinner meals keto-friendly and delicious!

Keto Leftover Turkey Salad with Avocado and Bacon Recipes

This keto leftover turkey salad with avocado and bacon is a hearty and flavorful salad perfect for using up your turkey leftovers. The creamy avocado, crispy bacon, and tender turkey combine for a satisfying meal that’s both refreshing and filling. This low-carb recipe is high in protein, healthy fats, and fiber, making it ideal for anyone on a keto diet or looking for a nutritious, quick meal.

Ingredients:

• 2 cups of leftover turkey, shredded
• 2 avocados, diced
• 4 strips of bacon, cooked and crumbled
• 1 cup of mixed greens (such as spinach, arugula, or lettuce)
• ½ cup of cucumber, diced
• 1 small red onion, thinly sliced
• 2 tablespoons of olive oil
• 1 tablespoon of apple cider vinegar
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large mixing bowl, combine the shredded turkey, diced avocado, crumbled bacon, mixed greens, cucumber, and red onion.
2. In a small bowl, whisk together the olive oil, apple cider vinegar, salt, and pepper to make the dressing.
3. Pour the dressing over the salad and toss gently to combine all the ingredients.
4. Garnish with fresh parsley before serving.

This keto leftover turkey salad with avocado and bacon is a fresh and satisfying meal that brings together savory flavors and textures. The creamy avocado and crispy bacon add richness, while the turkey provides plenty of protein. The olive oil and vinegar dressing enhances the flavor of the ingredients without adding unnecessary carbs. This salad is perfect for a light lunch or a quick dinner, and it can easily be made in advance for meal prepping. Whether you’re following a keto diet or just looking for a nutritious and delicious way to enjoy your leftovers, this salad is sure to become a favorite.

Keto Leftover Turkey Stuffed Peppers Recipes

Keto leftover turkey stuffed peppers are a delicious and low-carb way to use up turkey leftovers while keeping the meal nutritious and filling. The bell peppers serve as a vessel for the turkey and other flavorful ingredients like cheese, spices, and vegetables. This recipe is easy to prepare, customizable, and perfect for meal prepping or a family dinner.

Ingredients:

• 2 large bell peppers, halved and seeded
• 2 cups of leftover turkey, shredded
• 1 cup of cauliflower rice (or regular rice for non-keto)
• ½ cup of shredded cheddar cheese
• ½ cup of diced tomatoes (fresh or canned)
• 1 teaspoon of garlic powder
• 1 teaspoon of chili powder
• Salt and pepper to taste
• 2 tablespoons of olive oil
• Fresh cilantro for garnish (optional)

Instructions:

1. Preheat your oven to 375°F (190°C). Lightly grease a baking dish with olive oil.
2. Cut the bell peppers in half and remove the seeds. Place them in the prepared baking dish.
3. In a skillet, heat olive oil over medium heat and cook the cauliflower rice for 4-5 minutes, stirring occasionally. Add the shredded turkey, diced tomatoes, garlic powder, chili powder, salt, and pepper. Cook for an additional 3-4 minutes, allowing the flavors to meld.
4. Stuff the halved bell peppers with the turkey and cauliflower rice mixture, pressing down gently to pack the filling.
5. Top each stuffed pepper with shredded cheddar cheese and bake for 20-25 minutes, or until the peppers are tender and the cheese is melted.
6. Garnish with fresh cilantro before serving.

These keto leftover turkey stuffed peppers are a flavorful, filling, and low-carb option that’s perfect for repurposing your turkey leftovers. The bell peppers are soft and sweet, complementing the savory turkey filling, while the cheese adds a satisfying creamy element. This dish is versatile, as you can easily swap in different vegetables or spices to suit your tastes. It’s a great option for a family dinner or for meal prepping throughout the week. With just a few ingredients, you can create a healthy and delicious meal that’s sure to please everyone at the table.

Keto Leftover Turkey and Spinach Frittata Recipes

This keto leftover turkey and spinach frittata is a great way to turn your leftover turkey into a delicious, low-carb meal. Packed with protein from the turkey and eggs, as well as vitamins and minerals from the spinach, this frittata is a satisfying dish that works well for breakfast, lunch, or dinner. The best part? It’s easy to prepare, and you can even make it ahead of time for a quick meal on busy days.

Ingredients:

• 2 cups of leftover turkey, shredded
• 6 large eggs
• 1 cup of fresh spinach, chopped
• ½ cup of shredded mozzarella cheese
• 1 small onion, diced
• 1 tablespoon of olive oil
• 1 teaspoon of garlic powder
• Salt and pepper to taste
• 1 tablespoon of fresh basil, chopped (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9-inch oven-safe skillet or pie dish with olive oil.
2. Heat olive oil in a skillet over medium heat. Add the diced onion and cook until softened, about 4-5 minutes.
3. Add the chopped spinach and cook for an additional 2 minutes until wilted.
4. In a mixing bowl, whisk the eggs with garlic powder, salt, and pepper. Stir in the shredded turkey and cooked spinach and onion mixture.
5. Pour the egg mixture into the prepared skillet and sprinkle the shredded mozzarella cheese evenly over the top.
6. Bake for 18-20 minutes, or until the frittata is set and lightly golden on top.
7. Garnish with fresh basil if desired and serve warm.

This keto leftover turkey and spinach frittata is a versatile, nutrient-packed dish that’s both satisfying and healthy. The eggs provide a solid protein base, while the turkey adds a savory depth of flavor, and the spinach contributes to the dish’s freshness. The cheese gives the frittata a deliciously creamy texture, making it feel indulgent without the carbs. It’s perfect for a quick breakfast, an easy lunch, or a light dinner. Plus, it can be made in advance, making it a great option for meal prep. This recipe is a simple, low-carb way to enjoy your turkey leftovers while sticking to your keto lifestyle.

Keto Leftover Turkey Lettuce Wraps Recipes

These keto leftover turkey lettuce wraps are an easy, low-carb way to transform your turkey leftovers into a fresh and flavorful meal. With crunchy lettuce leaves acting as wraps, you can fill them with turkey, fresh veggies, and a savory dressing for a satisfying and healthy meal. Whether for lunch or a light dinner, this recipe is quick, customizable, and perfect for keeping your carb intake low.

Ingredients:

• 2 cups of leftover turkey, shredded
• 1 head of Romaine lettuce, leaves separated
• ½ cup of shredded carrots
• ½ cup of cucumber, thinly sliced
• 1 small red bell pepper, thinly sliced
• 2 tablespoons of mayonnaise
• 1 tablespoon of Dijon mustard
• 1 teaspoon of lemon juice
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. In a small bowl, whisk together mayonnaise, Dijon mustard, lemon juice, salt, and pepper to make the dressing.
2. In a large bowl, combine the shredded turkey, shredded carrots, sliced cucumber, and red bell pepper.
3. Add the dressing to the turkey and vegetable mixture and toss gently to coat.
4. Arrange the Romaine lettuce leaves on a serving platter and spoon the turkey mixture onto each leaf.
5. Garnish with fresh parsley if desired, and serve immediately.

These keto leftover turkey lettuce wraps are a fresh, light, and satisfying way to enjoy your turkey leftovers. The crunchy lettuce wraps provide a perfect low-carb base, while the creamy dressing complements the turkey and fresh vegetables. This recipe is not only keto-friendly but also easy to customize with other vegetables or toppings based on your preference. It’s a great option for a quick lunch, snack, or even a party appetizer. With minimal preparation and maximum flavor, these wraps are a must-try for anyone looking to keep their meals both healthy and delicious.

Keto Leftover Turkey and Mushroom Skillet Recipes

This keto leftover turkey and mushroom skillet is a savory and satisfying meal that comes together in no time. The turkey and mushrooms are sautéed in butter and seasoned with herbs, creating a rich and comforting dish that’s perfect for a low-carb diet. It’s an ideal way to repurpose leftover turkey, and the combination of flavors will make it feel like a brand-new meal.

Ingredients:

• 2 cups of leftover turkey, shredded
• 1 cup of mushrooms, sliced
• 1 tablespoon of butter
• 1 tablespoon of olive oil
• 2 cloves of garlic, minced
• 1 teaspoon of thyme
• 1 teaspoon of rosemary
• ½ cup of heavy cream
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. In a large skillet, heat olive oil and butter over medium heat. Add the sliced mushrooms and sauté until tender and browned, about 5-7 minutes.
2. Add the minced garlic, thyme, and rosemary, and cook for another 1-2 minutes until fragrant.
3. Stir in the shredded turkey and cook for another 2-3 minutes to heat through.
4. Pour in the heavy cream and stir until the mixture is well combined and the sauce thickens, about 2-3 minutes.
5. Season with salt and pepper to taste, then garnish with fresh parsley before serving.

This keto leftover turkey and mushroom skillet is a rich, creamy, and comforting dish that’s perfect for a quick weeknight dinner. The earthy mushrooms and tender turkey are complemented by the smooth, creamy sauce, creating a dish that feels indulgent without the carbs. It’s an easy-to-make meal with just a few ingredients, and you can easily adjust the seasonings to suit your taste. This skillet dish is a great way to enjoy turkey leftovers while staying within your keto goals, making it a delicious, satisfying option for anyone looking to eat low-carb.

Keto Leftover Turkey and Broccoli Casserole Recipes

This keto leftover turkey and broccoli casserole is a creamy, cheesy, and comforting meal that makes great use of your turkey leftovers. Packed with nutritious broccoli, tender turkey, and a rich, cheesy sauce, this casserole is a perfect low-carb option that the whole family will love. It’s an easy, one-pan dish that’s filling, flavorful, and ideal for meal prepping.

Ingredients:

• 2 cups of leftover turkey, shredded
• 2 cups of broccoli florets, steamed
• 1 cup of shredded cheddar cheese
• ½ cup of cream cheese, softened
• ½ cup of heavy cream
• 1 tablespoon of butter
• 1 teaspoon of garlic powder
• 1 teaspoon of onion powder
• Salt and pepper to taste
• ¼ cup of grated Parmesan cheese (optional for topping)

Instructions:

1. Preheat your oven to 375°F (190°C) and lightly grease a casserole dish.
2. In a large mixing bowl, combine the shredded turkey, steamed broccoli, cheddar cheese, cream cheese, heavy cream, butter, garlic powder, onion powder, salt, and pepper. Mix well until everything is coated in the creamy sauce.
3. Pour the mixture into the prepared casserole dish and spread it out evenly.
4. Sprinkle grated Parmesan cheese on top if using, and bake for 20-25 minutes, or until the casserole is bubbling and golden brown on top.
5. Let the casserole cool for a few minutes before serving.

This keto leftover turkey and broccoli casserole is a hearty and comforting dish that’s perfect for repurposing your turkey leftovers. The combination of turkey, broccoli, and creamy cheese creates a satisfying and filling meal that’s both low-carb and delicious. It’s easy to make, requiring just a few simple ingredients, and it’s great for meal prep or feeding a crowd. Whether for dinner or lunch, this casserole will quickly become a family favorite, offering a great way to enjoy your leftovers while staying on track with your keto diet.

Note: More recipes are coming soon!