I have been watching my sugar lately which means watching the carbs I eat as well. Did you know they just turn into sugar? I have been learning a lot about the Keto way of eating. I will be sharing more about that in future posts.
Turkey Tetrazzini has been a long time favorite in our family. This year I wanted to make it Keto friendly. I stumbled along this Keto friendly turkey tetrazzini recipe that I can’t wait to try. I changed it up a little from the original recipe. Please let me know if you make it. I would love to hear your thoughts or if you made any adjustments. I plan to make it this weekend.
The original recipe can be found at Tasha Metcalf’s site Ketogasm.
Keto Friendly Turkey Tetrazzini
Spiralize each zucchini into spaghetti noodle shapes using a spiralizer tool. Salt the zucchini noodles and layout over folded paper towels to remove excess moisture. Let the zucchini noodles sit for 30 minutes, then squeeze to remove additional water from the vegetable.
Preheat oven to 350 degrees Fahrenheit.
Melt butter in a large saucepan over medium heat. Add onion, mushrooms, and garlic to the pan, stirring as needed. When onions become translucent, add the chopped turkey and increase temperature to medium-high.
Add heavy cream to the pan and thoroughly mix while bringing the sauce to a gentle boil. Reduce heat and allow the sauce to simmer for an additional 1-2 minutes.
Remove the sauce from heat and mix in xantham gum to thicken. Stir in 1/4 cup of the parmesan cheese at this time.
Arrange zucchini noodles in the bottom of a deep casserole dish. The zucchini should entirely cover the bottom of the bakeware about an inch thick. For ten servings of the recipe, I use a 9 x 6-inch dish.
Add the creamy turkey mushroom sauce to the top of the zucchini noodles. Smooth the mixture evenly over the top to distribute throughout the casserole dish.
Sprinkle remainder 1/4 cup of parmesan cheese on top and bake for 40 minutes.