Keto Creamy Turkey & Mushroom Skillet (Thanksgiving Leftover Edition)

Follow the steps. Check them off as you go.

1. Step 1Sauté 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.Use: 2 tbsp butter, 1 tbsp olive oil, 2 cups mushrooms (sliced)
2. Step 2Add garlic and herbs: Stir in minced garlic and thyme; cook 30 seconds until fragrant.Use: 2 cloves garlic (minced)
3. Step 3Deglaze the pan: Pour in the broth and scrape up any browned bits from the bottom.Use: ½ cup chicken or turkey broth, bacon bits
4. Step 4Add the turkey: Stir in shredded turkey and heat through for 2–3 minutes.Use: 2 cups cooked turkey (shredded or chopped)
5. Step 5Make it creamy: Add heavy cream, parmesan, and dijon mustard. Simmer until thickened (about 3–5 minutes).Use: ¾ cup heavy cream, ¼ cup grated parmesan cheese, 1 tsp dijon mustard
6. Step 6Season and serve: Taste and adjust salt and pepper. Garnish with parsley or extra parmesan and serve hot.Use: ¼ cup grated parmesan cheese, Salt and pepper to taste, Fresh parsley or thyme (for garnish)