Yields: 4 servings Prep time: 15 minutes Cook time: Approx. 30-40 minutes (plus optional longer caramelization time) Total time: Approx. 45-55 minutes
Perfect for using leftover turkey, this creamy, cheesy gratin is a comforting low-carb meal, ideal for a cozy evening. Ready in under an hour and potentially made in one oven-safe skillet!
Ingredients
- 3 ½ tablespoons butter
- ⅔ large onion, diced (about 1 cup)
- 1 cup sliced mushrooms (cremini or button)
- ⅔ teaspoon chicken base or bouillon powder
- 2 teaspoons minced garlic
- ⅓ teaspoon ground sage
- ⅓ teaspoon dried thyme
- Pinch of ground nutmeg (optional)
- Freshly ground black pepper, to taste
- 2 tablespoons dry white wine or sherry (optional, for deglazing)
- ¼ cup (60ml) heavy whipping cream
- 2 ½ tablespoons nutritional yeast (optional, for cheesy flavor)
- 2 cups diced cooked turkey (from leftovers or pre-cooked)
- ⅓ cup grated Parmesan cheese, divided
- ½ cup grated mozzarella cheese
- ⅓ cup chopped fresh parsley (optional, divided)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Have a 1.5-quart oven-safe skillet (like cast iron) or a similarly sized baking dish (approx. 6×8 or 7×7 inches) ready.
- Sauté Aromatics: Melt the butter in the skillet over medium heat. Add the diced onion, sliced mushrooms, and chicken base/bouillon. Cook, stirring occasionally, for 10-15 minutes until the vegetables have softened and released their liquid. (Optional: For deeper flavor, continue cooking for another 10-20 minutes, stirring more frequently, until the onions and mushrooms become nicely caramelized and browned.)
- Add Seasonings: Stir in the minced garlic, ground sage, dried thyme, optional nutmeg, and freshly ground black pepper. Cook for about 1 minute more, until fragrant.
- Deglaze (Optional) & Add Cream: If using, pour in the optional white wine or sherry and scrape the bottom of the skillet to lift any browned bits. Let it bubble and reduce for about 30 seconds. Stir in the heavy whipping cream and optional nutritional yeast. Bring the mixture to a gentle simmer and cook, stirring occasionally, for 3-5 minutes, until the sauce has slightly thickened.
- Combine Filling: Remove the skillet from the heat. Fold in the diced cooked turkey, about half of the grated Parmesan cheese (approx. 2 ½ tablespoons), and most of the optional chopped fresh parsley (reserve about 1 tablespoon for garnish). Stir everything together gently.
- Prepare for Baking: If your skillet is not oven-safe, transfer the mixture to your prepared baking dish now. Smooth the top of the mixture evenly.
- Top with Cheese: Sprinkle the remaining Parmesan cheese (approx. 2 ½ tablespoons) and all of the grated mozzarella cheese evenly over the top.
- Bake: Place the skillet or baking dish in the preheated oven. Bake for 12-15 minutes, or until the gratin is bubbly around the edges and the cheese topping is melted and lightly golden brown.
- Rest and Serve: Carefully remove from the oven and let it stand for a few minutes before serving. Garnish with the reserved optional fresh parsley. Serve hot.
Recipe Notes:
- Turkey: Any cooked turkey works – leftover roast, deli turkey, or even cooked ground turkey.
- Cream: While heavy cream is used, you can experiment with substituting part or all with softened cream cheese for a thicker sauce, adjusting liquid as needed.
- Veggies: Feel free to add other low-carb vegetables like cooked chopped broccoli or spinach along with the turkey.
- Storage: Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven.
Nutritional Information (Per Serving)
(Estimates based on standard nutritional databases using cooked turkey breast, including optional nutritional yeast and wine. Actual values may vary based on specific brands, fat content of turkey/cheeses, and precise measurements.)
- Calories: Approx. 366 kcal
- Total Fat: Approx. 24.8 g
- Saturated Fat: Approx. 14 g (Estimate)
- Total Carbohydrates: Approx. 6.5 g
- Dietary Fiber: Approx. 1 g (Estimate)
- Net Carbohydrates: Approx. 5.5 g
- Protein: Approx. 27.5 g
- Sodium: Approx. 350 mg (Estimate, depends heavily on chicken base/cheese)
