Keto Creamy Turkey & Mushroom Skillet (Thanksgiving Leftover Edition)
A rich, hearty, one-pan keto meal made with leftover Thanksgiving turkey, sautéed mushrooms, garlic, and a velvety cream sauce. Comforting, easy, and full of holiday flavor — this is the best way to reinvent your turkey leftovers into something crave-worthy.
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.