Here is a delicious and versatile keto recipe to help you take advantage of those thanksgiving/holiday left-overs. We made our version with turkey, but this recipe would work well with ham, turkey, goose, or beef.
Using a 9 x 13 casserole dish, grease with butter, coconut, or avavocado oil cooking spray.
Preheat your oven to 375 degrees
Begin by sautéing your onions in butter until they are softened. Remove your softened onions, and using the same pan add more butter (2 Tbsp). Add your chopped mushrooms and brown and soften your mushrooms.After your mushrooms have softened and become slightly browned remove them and add your cooked onions and browned mushrooms to your casserole dish and set aside.
Using the same skillet add your 16 oz of riced cauliflower and let it cook until it is slightly brown and soft.
Add your 4 cups of chopped turkey to your casserole dish and stir into your onions and mushrooms.
Cheese and Sauce Mixture Instructions
In a separate bowl, combine 1 cup of sour cream, 1/2 cup of mayonnaise and 2 tablespoons of Dijon mustard (add additional seasonings if desired). Whisk to combine.
Add sauce into your casserole dish and combine well. Add 1 cup of mozzarella cheese, and 1/4 cup of grated parmesan cheese. Mix to combine with other casserole ingredients.
Bake at 375 degrees for 40 minutes or until golden brown