A terrific use of holiday leftovers, this keto Broccoli Casserole with Turkey is a warm, hearty, and satisfying dish that will impress everyone without you breaking a sweat in the kitchen!
There aren’t too many ingredients in this flavor-packed casserole, and with a creamy sauce, a hint of bacon, a crunchy and buttery topping, and plenty of tender turkey, it’s filling AND delicious.
Ready to be the dinner winner? Read on to find out more about this turkey casserole recipe!
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What You Need To Make Keto Broccoli Casserole With Turkey
- An oven-safe casserole dish – I love my Pyrex casserole dishes! they have lots of surface area so there’s lots of room for a crunchy topping, and they bake up quickly!
- Sharp knife – Henckels are my knives of choice for price, durability, and quality
- Cutting board – make sure you’ve got a good dishwasher-safe cutting board for easy cleanup
- Skillet – love my non-stick skillets with lids!
Ingredients To Make This Leftover Turkey Casserole Recipe
- Broccoli, use fresh not frozen
- Leftover turkey
- Cream cheese
- Chicken or turkey stock
- Pork rind panko (optional for topping)
- Mustard powder
- Pink salt & pepper
- Xanthan powder (optional, to thicken the sauce a bit)
How To Make Keto Broccoli Casserole with Turkey
- Steam the broccoli to par cook it, then drain it well.
- Chop and cook the bacon in a large skillet. When cooked, but not brown, add the onion and cook until the onion is tender. Drain all but 1 tbsp of fat.
- Add the cream cheese and turkey stock or chicken broth and bring to a simmer. Thicken with xanthan gum (optional).
- Turn off the heat and fold in the broccoli and leftover turkey. Season with salt and pepper and pour into a casserole dish.
- Top with pork panko and dot with butter, then bake at 375-F for about 15 minutes or until hot and bubbly and golden brown on top. Serve and enjoy!
Chef Jenn’s Tips
- Use fresh, not frozen broccoli with this dish. Frozen broccoli will give off too much water and your dish will be soggy and soupy.
- Xanthan gum – love it or hate it, it does a great job of thickening. It just takes a pinch (1/4 tsp or so) to thicken this sauce. Don’t be tempted to add more! It’ll thicken as it sits.
- This is a great leftover turkey recipe, but if you don’t have any, use leftover chicken instead.
- Spice it up a bit with a pinch of red pepper flakes.
- Don’t like pork panko? Skip the pork rind topping and sprinkle some cheddar cheese on top before baking.
What To Serve With This Broccoli Caserole Recipe
I make rice or noodles for the kids, but for me, I’ll just munch on a side salad with tasty Ranch dressing or just nibble on some other veggies. This keto leftover turkey recipe is hearty and satisfying and you won’t need much with it!
Is Keto Broccoli Casserole With Turkey Freezer Friendly?
Sure, you can freeze it but I find that casseroles, especially ones with veggies like broccoli and cauliflower, exude a lot of water during the thawing process. Some of that will blend back into the sauce, but I still prefer these kinds of casseroles fresh.
If you do freeze it, wrap it tightly and freeze for up to three months. Thaw it slowly in the fridge overnight then warm it in the microwave to reheat it.
Yes! Not only is broccoli loaded with nutrition, but there are no starchy carbs in this particular broccoli casserole recipe.
You can have this tasty dish on the table in about 30 minutes!
With about 9 net carbs per hearty serving, this is a great keto recipe.
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Step By Step Images
Keto Broccoli Casserole with Turkey
- 1. Wash and chop the broccoli into florets or bite-size pieces. Put them in a large glass bowl or measuring cup, add 1/4 cup of water and cover tightly with plastic wrap. Cook on high in the microwave for 2 minutes or until the broccoli is bright green and a bit tender. Drain and set aside.
- 2. Fry the bacon and onion in a skillet until the bacon is lightly crisp and the onion is translucent. About 5-6 minutes. Drain all but 1 tbsp of the fat.
- 3. Add the softened cream cheese and chicken stock to the skillet and blend well over medium-low heat. Whisk in the mustard powder and lemon juice
- 4. Add the cream and thicken with 1/4 tsp of xanthan gum (optional).Mix until creamy and smooth.
- 5. Fold in the drained broccoli and diced turkey. Mix well to combine.
- 6. Pour the contents into a buttered casserole dish and top with the pork panko and dot with the butter.
- 7. Bake at 375-F for about 10-15 minutes until golden brown and bubbling. Serve and enjoy!
Want even more keto deliciousness? There’s nothing like a hearty breakfast made easy like with these egg bites, or feast on a hearty and beefy chaffwich for lunch. Keto soups & stews are also terrific, or try this amazing cauliflower dish as a side.