4 Delicious Low Carb Leftover Turkey Recipes for 2023 Thanksgiving

Feeling unenthused about your post-Thanksgiving turkey remnants? Say goodbye to the boring turkey sandwiches and welcome a realm of culinary creativity with our low carb recipes for leftover turkey. Prevent your turkey surplus from merely sitting in the refrigerator – our recipes are ready to come to the rescue.

Why Opt for Low Carb Leftover Turkey Recipes

As someone who loves to cook and eat, I am always looking for ways to make my favorite dishes healthier without sacrificing flavor. That’s why I love low carb leftover turkey recipes! Not only are they delicious, but they are also a great way to use up all that leftover turkey from Thanksgiving.

One of the main reasons to opt for low carb leftover turkey recipes is that they are much healthier than traditional turkey recipes. Many traditional turkey recipes are loaded with carbs and unhealthy fats, which can lead to weight gain and other health problems. Low carb leftover turkey recipes, on the other hand, are packed with protein and healthy fats, which can help you maintain a healthy weight and improve your overall health.

Another great thing about low carb leftover turkey recipes is that they are incredibly versatile. You can use leftover turkey in everything from soups and stews to salads and sandwiches. Some of my favorite low carb leftover turkey recipes include turkey soup with vegetables and turkey lettuce wraps.

4 Delicious Low Carb Leftover Turkey Recipes

Thanksgiving is the time for family, friends, and of course, food! But what do you do with all the leftover turkey? Don’t worry, I’ve got you covered with these 7 delicious low carb leftover turkey recipes.

Recipe 1: Low Carb Creamy Turkey Soup with Vegetables

This low carb creamy turkey soup is a delicious way to use up leftover turkey. It’s a healthy, creamy vegetable soup and with the turkey, it tastes like a pot pie.

Ingredients:

• 3 cups cauliflower florets
• 1 teaspoon dried minced onions
• 8 oz cooked turkey, chopped
• 2 teaspoons Better than Bouillon, chicken flavored
• 2 tablespoons Parmesan cheese, grated
• 2 cloves garlic, crushed
• 2 tablespoons olive oil
• ¼ teaspoon sage
• ¼ teaspoon thyme
• 2 cups water
• 1 cup frozen mixed vegetables
• 1 teaspoon Thick-it-Up (optional)

Instructions:

1. Making Cauliflower Cream:
   a. Place the cauliflower florets in a large pot and add just enough water to cover them. Cook the cauliflower until it becomes tender. Then, drain the cauliflower, but make sure to reserve the water. b. Transfer the cooked cauliflower into a high-speed blender. Add the crushed garlic, grated Parmesan cheese, olive oil, sage, thyme, dried minced onions, and Better than Bouillon. c. Pour 2 cups of the reserved water into the blender. If it doesn’t all fit in your blender, you can use just 1 cup of water and make it in batches. d. Blend everything on high until the mixture becomes smooth and creamy.
2. Making the Turkey Soup:
   a. Precook the frozen mixed vegetables by microwaving them. b. In a soup pan, combine the precooked vegetables and chopped turkey. c. Pour the cauliflower cream you prepared earlier over the vegetables and turkey. d. Mix everything together and cook for 5 minutes, allowing the flavors to meld together. Note: If you’re using Thick-it-Up to thicken the soup, whisk it into the soup at the end of the cooking process.

Enjoy your delicious Cauliflower Cream Turkey Soup!

Recipe 2: Turkey Calzones

These flavor-packed turkey calzones are made with keto-friendly fathead dough. They are a great way to use up leftover turkey and are perfect for a quick lunch or dinner.

Ingredients:

Calzone Dough:

• 8 oz Mozzarella cheese, grated
• 2 oz Cream cheese
• 1 1/2 cups Almond flour
• 1 tablespoon Baking powder
• 2 Medium eggs, beaten

Filling:

• 2 cups Roasted turkey, shredded
• 4 tablespoons Low-carb Marinara sauce
• 2 oz Parmesan cheese, grated
• 2 oz Mozzarella cheese, grated
• 1 Egg wash (for brushing calzones)

Instructions:

1. Preheat your oven to 220°C/425°F.
2. In a microwave-safe bowl, combine the Mozzarella and cream cheese. Microwave for 30 seconds, stir, and then microwave for another 30 seconds. If not fully melted, repeat until smooth. If you don’t have a microwave, use a double boiler method by placing the bowl of cheese over a saucepan of boiling water and stir until melted.
3. Once the cheese is melted, mix in the baking powder and almond flour.
4. Add the beaten eggs and work everything into a dough. If it’s too sticky, add a tablespoon or two of almond flour to adjust the consistency.
5. Roll out half of the dough between two sheets of parchment paper to about 1 cm thick. Cut out a circular shape using a small bowl or a lid from a small saucepan. Repeat this process for the remaining dough.
6. Combine the shredded turkey with the low-carb Marinara sauce, Mozzarella, and Parmesan cheese in a separate bowl.
7. Spoon the turkey mixture onto one-half of the circular dough.
8. Gently fold the other half of the calzone dough over the filling and press the edges together to seal.
9. Place the calzones on a baking tray lined with parchment paper and brush the tops with the egg wash.
10. Bake for about 20 minutes or until they turn golden brown.

Nutrition (per serving):

• Serving Size: 1 calzone
• Calories: 221 kcal
• Carbohydrates: 5g
• Protein: 15g
• Fat: 17g
• Fiber: 2g

Please note that the nutritional information is an estimate and can vary based on the specific products you use. Enjoy your low-carb turkey calzones!

Recipe 3: Low Carb Leftover Turkey Casserole

This turkey casserole is a delicious way to give leftover turkey a fresh, new facelift. It can work for low-carb, keto, gluten-free, grain-free, diabetic, LC/HF, and Banting diets. If the top is not as browned as you would like, place the dish under the broiler for a few minutes. Allow to cool for 5-10 minutes before serving.

Ingredients:

• 22.22 oz (630 g) leftover turkey breast (around 4 cups, of chicken breast)
• 8 brown mushrooms
• 8.82 oz (250 g) green beans (approximately 1.5 cups)
• 1 small carrot
• 0.5 small onion
• 6 cloves of garlic
• 3.53 oz (100 g) broccoli (about 1 cup)
• 4 tbsp butter
• 3.53 oz (100 g) cheddar cheese (about 1 cup, or any other cheese you prefer)
• 2 tbsp chopped parsley
• 2 tbsp crushed pork rinds

Keto White Sauce:

• 2 tbsp butter
• 7.05 oz (200 g) cream cheese (1 block of Philly cream cheese)
• 1.51 cups (360 ml) heavy cream
• 1.59 oz (45 g) parmesan cheese (approximately 1/2 cup)
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp nutmeg

Instructions

1. Begin by dicing the carrot, slicing the onion, green beans, mushrooms, and broccoli. Mince the garlic, and shred the turkey breasts. Grate the cheddar and parmesan cheeses.
2. In a large pot, melt 4 tbsp of butter. Add the onion, garlic, and carrots. Cook for 2-3 minutes and then cover with a lid, allowing it to steam for 2 minutes. Remove the lid and add the mushrooms and broccoli. Cook for another minute, cover, and let it steam for an additional 2 minutes.
3. Add the shredded turkey breasts and mix everything together. Turn off the heat and set the mixture aside.
4. Preheat your oven to 350°F (180°C).
5. In a small pot, melt 2 tbsp of butter over medium heat. Add the cream cheese, and it’s easier to melt if you cut it into small cubes before putting it in the pot.
6. As the cream cheese begins to melt, whisk it. It may seem like the butter and cream cheese are not mixing, but that’s okay.
7. Add the heavy cream to the pot and continue whisking. The oil and milk will blend smoothly without issues. Then, add the salt, pepper, nutmeg, and parmesan. Heat the white sauce until it begins to bubble, which should take about 2-3 minutes. Turn off the heat.
8. Pour the white sauce over the meat and vegetable mixture in the other pot that you had set aside.
9. Transfer the casserole ingredients into a casserole dish.
10. Sprinkle the grated cheddar, chopped parsley, and crushed pork rinds evenly over the casserole.
11. Bake for 15 minutes or until the cheese turns golden brown. Enjoy your Low Carb Keto Leftover Turkey Casserole!

Recipe 4: Turkey and Mushroom Lettuce Wraps

These turkey and mushroom lettuce wraps make for a delicious and low-carb option for lunch or dinner. They are simple to prepare and bursting with flavor. Dive into the recipe below.

Ingredients:

• 1 pound ground turkey
• 1 cup finely chopped mushrooms
• 1/2 onion, finely diced
• 2 cloves garlic, minced
• 1/4 cup soy sauce
• 2 tablespoons hoisin sauce
• 1 teaspoon sesame oil
• 1 teaspoon ginger, grated
• 1/4 teaspoon red pepper flakes (adjust to your spice preference)
• 1 head of iceberg lettuce
• 2 green onions, sliced for garnish
• 1/4 cup chopped fresh cilantro for garnish
• 1 lime, cut into wedges

Instructions:

1. Heat a large skillet or wok over medium-high heat.
2. Add the ground turkey and cook, breaking it apart with a spatula, until it’s browned and cooked through. Drain any excess fat if necessary.
3. Push the turkey to one side of the skillet and add the chopped mushrooms to the other side. Cook for about 3-5 minutes, allowing them to release their moisture and brown.
4. Stir in the diced onions and garlic. Cook for another 2-3 minutes until the onions are tender and aromatic.
5. In a small bowl, mix together the soy sauce, hoisin sauce, sesame oil, grated ginger, and red pepper flakes.
6. Pour the sauce mixture into the skillet, stirring to combine all the ingredients. Let it simmer for a few minutes until the sauce thickens and coats the turkey and mushroom mixture.
7. Carefully separate the lettuce leaves, wash them, and let them dry.
8. Spoon the turkey and mushroom mixture into the lettuce leaves, and garnish with sliced green onions and chopped cilantro.

From all the recipes above, this is one of my favorite low carb leftover turkey recipes. Try it out and convince yourself.

Tips for Making Low Carb Leftover Turkey Recipes

As someone who loves to cook and experiment with recipes, I have found that making low carb leftover turkey recipes can be a fun and creative way to use up all that extra turkey. Here are some tips that I have found helpful when making low carb leftover turkey recipes:

1. Use the right ingredients

When making low carb leftover turkey recipes, it is important to use the right ingredients. This means using low carb vegetables, like broccoli, cauliflower, and spinach, and healthy fats, like avocado oil and coconut oil. You can also use low carb flours, like almond flour and coconut flour, instead of regular flour.

2. Don’t be afraid to experiment

One of the best things about making low carb leftover turkey recipes is that you can experiment with different flavors and ingredients. Don’t be afraid to try new things, like adding spices or herbs to your recipes. You can also try using different types of cheese or sauces to add flavor to your dishes.

3. Plan ahead

When making low carb leftover turkey recipes, it is important to plan ahead. This means thinking about what ingredients you will need and how you will prepare them. You can also make a meal plan for the week so that you know what you will be cooking each day.

4. Use leftovers wisely

Using leftovers wisely is key when making low carb leftover turkey recipes. This means using the turkey in different ways, like making a turkey soup or salad. You can also freeze leftover turkey to use later on.

5. Don’t forget about portion control

While low carb leftover turkey recipes can be healthy, it is still important to practice portion control. This means measuring out your ingredients and being mindful of how much you are eating. You can also use smaller plates to help with portion control.

How to Store Leftover Turkey for Future Recipes

As someone who loves to cook, I always make sure to store my low carb leftover turkey recipes properly so that I can use it for future recipes. Here are some tips on how to store your leftover turkey:

Freezing Leftover Turkey

If you don’t plan on using your low carb leftover turkey recipes within a few days, freezing it is a great option. Here’s how to do it:

1. Remove all the meat from the bones and place it in an airtight container or freezer bag.
2. Make sure to remove as much air as possible before sealing the container or bag.
3. Store the container or bag in the freezer for up to three months.
4. Make sure to label the container or bag with the date so that you know when you stored it.

Using Frozen Leftover Turkey

When you’re ready to use your frozen leftover turkey, there are a few things to keep in mind:

1. Thaw the turkey in the fridge overnight.
2. Make sure to use the turkey within two days of thawing.
3. Avoid refreezing the turkey once it has been thawed.

Storing low carb leftover turkey recipes properly is key to making sure that it stays fresh and safe to eat. By following these tips, you can make sure that you always have turkey on hand for future recipes, including delicious low carb leftover turkey recipes like turkey salad with avocado dressing or turkey zucchini boats.

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