Low Carb Easy Turkey Casserole

What to do with the left over turkey? Here’s a recipe that is so good you might not want to wait for the traditional turkey-eating season. If that’s the case, just poach a fresh turkey breast in chicken stock, let it cool, dice it, and you’re good to go. The recipe can be multiplied eas- ily for potlucks, family reunions, or any time you need to feed a big crowd on a budget.

PREPARATION TIME: 20 minutes.

COOKING TIME: 25 to 30 minutes.

SERVING SIZE: 1⁄4 total yield.

AMOUNT PER SERVING: 3.9 grams of carb, 32.9 grams of protein.

NUMBER OF SERVINGS: 4.

	Ingredients	CHO (g)	PRO (g)

2

cups cooked, bite-size pieces of turkey

0

84.8

2

cups diced celery

4.8

2.0

5

tablespoons minced scallions (green and white parts)

1.3

0

1

cup Mayonnaise

0

0

1

tablespoon lemon juice

1.3

0

1⁄4

cup canned chopped pimiento

1.5

0.5

1⁄2

cup sliced almonds

6.0

12.0

1

cup grated Monterey Jack cheese

0.8

28.0

1⁄2

cup plain, crushed pork rinds (about 8)

0

4.9

Total

15.7

131.2

In a large bowl, mix together the turkey pieces, celery, scallion, mayonnaise, lemon juice, and pimiento. (You may cover tightly and refrigerate for several hours at this point and bake the dish later—for example, put it together in the morning and bake when you get home from work.)

Mix together the almonds, grated cheese, and pork rinds. Set aside. Preheat oven to 350˚F when you are ready to bake. Oil or butter a

2-quart casserole dish.

Spoon the turkey mixture into the casserole dish and sprinkle the cheese mixture evenly on top. Bake until completely heated through and the cheese melts and just begins to brown slightly, approximately 25 to 30 minutes.

Variation: Crumby Turkey Casserole

If you like, you can substitute 1⁄4 cup Bread Crumbs for the pork rinds. Mix crumbs with 1 tablespoon grated Parmesan cheese and add small amounts of salt and freshly ground black pepper. It will add 0.7 grams of carb per serving and 20 grams of protein.