Keto Creamy Turkey & Mushroom Skillet (Thanksgiving Leftover Edition) is a rich, savory low-carb dinner featuring tender leftover turkey simmered in a velvety mushroom cream sauce without the carbs. This Keto Creamy Turkey & Mushroom Skillet (Thanksgiving Leftover Edition) recipe delivers fast prep, deep comfort-food flavor, and clean ingredients perfect for meal prep, weight loss, and anyone wanting a cozy, satisfying keto meal that turns leftovers into something that actually tastes incredible.
About This Recipe
After the chaos of Thanksgiving, nobody wants to cook an elaborate meal. That’s where this Keto Creamy Turkey & Mushroom Skillet comes in — simple, satisfying, and exactly what your post-holiday brain needs. It’s rich and buttery, with tender bites of roasted turkey swimming in a garlicky cream sauce filled with mushrooms, herbs, and a touch of parmesan.
This recipe transforms leftovers into something that doesn’t taste like leftovers. The earthy flavor of mushrooms balances beautifully with the mild turkey, while garlic, thyme, and a hint of dijon mustard create layers of savory warmth. Add a splash of chicken or turkey broth, and everything melts together into a silky, spoon-coating sauce that feels decadent without the carbs.
The best part? It’s all made in one skillet. No oven, no complicated steps — just quick stovetop cooking that turns random fridge scraps into a restaurant-level meal in under 30 minutes. The sauce thickens naturally with heavy cream and parmesan, creating a texture that’s creamy but not heavy.
Serve it as-is for a light lunch, or spoon it over cauliflower mash or zucchini noodles for a more filling dinner. Either way, this dish captures the essence of Thanksgiving comfort — cozy, hearty, and full of flavor — while staying 100% keto-friendly.
If your fridge is full of turkey and your patience for cooking is at zero, this is your post-holiday salvation.
Why You’ll Love This Recipe
- Uses leftover turkey — zero waste, all flavor
- One-pan meal, ready in under 30 minutes
- Creamy garlic-mushroom sauce that tastes like comfort food
- Gluten-free, low-carb, and keto-friendly
Ingredients
- 2 cups cooked turkey (shredded or chopped)
- 2 tbsp butter
- 1 tbsp olive oil
- 2 cups mushrooms, sliced
- 2 cloves garlic, minced
- ½ cup chicken or turkey broth
- ¾ cup heavy cream
- ¼ cup grated parmesan cheese
- 1 tsp dijon mustard
- ½ tsp dried thyme (or 1 tsp fresh)
- Salt and pepper to taste
- Fresh parsley or thyme, for garnish
- Optional additions: spinach, bacon bits, or a squeeze of lemon for brightness.
Instructions
- Sauté the mushrooms: Melt butter and olive oil in a large skillet over medium heat. Add mushrooms and cook 5–7 minutes until golden and soft.
- Add garlic and herbs: Stir in minced garlic and thyme; cook 30 seconds until fragrant.
- Deglaze the pan: Pour in the broth and scrape up any browned bits from the bottom.
- Add the turkey: Stir in shredded turkey and heat through for 2–3 minutes.
- Make it creamy: Add heavy cream, parmesan, and dijon mustard. Simmer until thickened (about 3–5 minutes).
- Season and serve: Taste and adjust salt and pepper. Garnish with parsley or extra parmesan and serve hot.
Nutrition (per serving)
- Calories: 420
- Fat: 32 g
- Protein: 30 g
- Net Carbs: 4 g
- Fiber: 1 g
FAQ
- Can I use chicken instead of turkey?
Absolutely. This recipe works perfectly with leftover roasted or grilled chicken. - Can I make it dairy-free?
Yes, swap the cream for coconut cream and omit parmesan — it’ll still be delicious. - How do I thicken the sauce more?
Simmer a few minutes longer, or whisk in ½ tsp xanthan gum for a richer sauce. - Can I freeze it?
Yes, store in airtight containers and freeze up to 1 month. Reheat gently over low heat.
Variations & Substitutions
- Add greens: Stir in spinach or kale for a nutrition boost.
- Cheese swap: Try gruyère or mozzarella instead of parmesan.
- Add crunch: Sprinkle crushed pork rinds on top before serving.
- Spice it up: Add a pinch of chili flakes or cayenne for heat.
Serving Suggestions
- Serve it alone for a satisfying keto lunch, or pair with cauliflower rice, zucchini noodles, or roasted Brussels sprouts. It’s equally perfect for meal prep or a cozy dinner.
Keto Creamy Turkey & Mushroom Skillet (Thanksgiving Leftover Edition)
Ingredients
- 2 cups cooked turkey (shredded or chopped)
- 2 tbsp butter
- 1 tbsp olive oil
- 2 cups mushrooms (sliced)
- 2 cloves garlic (minced)
- ½ cup chicken or turkey broth
- ¾ cup heavy cream
- ¼ cup grated parmesan cheese
- 1 tsp dijon mustard
- ½ tsp dried thyme (or 1 tsp fresh)
- Salt and pepper to taste
- Fresh parsley or thyme (for garnish)
Optional additions
- spinach
- bacon bits
- a squeeze of lemon for brightness.
Instructions
- Sauté the mushrooms: Melt butter and olive oil in a large skillet over medium heat. Add mushrooms and cook 5–7 minutes until golden and soft.
- Add garlic and herbs: Stir in minced garlic and thyme; cook 30 seconds until fragrant.
- Deglaze the pan: Pour in the broth and scrape up any browned bits from the bottom.
- Add the turkey: Stir in shredded turkey and heat through for 2–3 minutes.
- Make it creamy: Add heavy cream, parmesan, and dijon mustard. Simmer until thickened (about 3–5 minutes).
- Season and serve: Taste and adjust salt and pepper. Garnish with parsley or extra parmesan and serve hot.
Did you make this recipe?
Let me know how it turned out! Snap a pic and tag @dailyketo.recipes on instagram – I’d love to see yoI’d love to hear from you — leave a comment below and tell me how it turned out, what you liked, or if you made any tweaks!
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