Low Carb Scalloped Turkey
A delicious way to use up turkey leftovers! Diced turkey, onion, and celery baked in a rich sauce and topped with golden, buttery crumbs - absolutely addicting!
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
- 1 cup turkey , cooked and diced
- 1 tablespoon butter
- 1/4 cup celery ,chopped
- 2 tablespoons onion chopped
- 1/4 cup chicken stock
- 2 tablespoons heavy cream
- 1 teaspoon Herbes de Provence
- 3 tablespoons almond flour , divided use
- 2 tablespoons Parmesan cheese , grated - the kind in the green canister
- 1 teaspoon butter
Melt the butter in a heavy saucepan.
Add the celery and onion; saute for about 2 minutes or until the vegetables begin to soften.
Add the Herbes de Provence and chicken stock; cover and simmer on low for 3 minutes.
Add the turkey and cream.
Stir in 1 1/2 tablespoons of the almond flour.
Simmer for 5 minutes, or until the mixture reduces and thickens, stirring often.
Spoon into buttered cocotte.
Rub the Parmesan and the remaining almond flour into 1 teaspoon of butter until it makes crumbs.
Sprinkle crumbs on top of the scalloped turkey and bake uncovered for 20 minutes.
Let sit a few minutes after removing from oven.