Keto Leftover Turkey Cornbread Casserole

If you're on the lookout for a comforting and low-carb casserole that's perfect for the whole family, you're going to love my keto turkey cornbread casserole. It's the perfect recipe for using leftover holiday turkey.

Unlike traditional casseroles made with boxed cornbread mix, this version features a grain-free "cornbread" topping made with coconut flour and a clever touch of sweet corn extract.

It's gluten-free, low in carbs, and high in flavor, making it an excellent addition to your keto recipe collection.

Be sure to visit our round-up of keto casseroles, which will make your keto meal planning so much easier.

Low-Carb Turkey Cornbread Casserole

What's also nice about this keto turkey casserole is that it's super economical!

You can serve this recipe on its own since it's filling or complement it with a light green salad.

Ingredients Needed

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Here's everything you need to make the most keto-friendly turkey cornbread casserole.

Note that the full printable recipe card is at the bottom of the page, as is the nutritional information.

Turkey Filling

• Cooked shredded turkey meat: Leftover turkey works perfectly in this recipe.
• Onion powder
• Garlic powder
• Cumin powder
• Black pepper
• Salt
• Heavy cream
• Shredded cheddar cheese
• Unsalted butter
• Paprika

Keto "Cornbread' Topping

• Eggs, room temperature
• Coconut milk (or a mixture of half heavy cream and half water)
• Cream cheese softened
• Melted butter, cooled
• Coconut flour
• Sugar substitute a tiny amount for that southern-style cornbread flavor
• Corn extract
• Baking powder
• Salt
• Shredded cheddar cheese (topping)

How To Make A Gluten-Free Turkey Cornbread Casserole

To begin making your low-carb turkey cornbread casserole, start by preparing the turkey.

If you're not using leftovers, cook turkey breasts in a pot of lightly salted water over low heat. Simmer for about 10-15 minutes, or until the turkey is fully cooked and reaches an internal temperature of 160°F.

Once done, drain and shred the meat using a stand mixer or two forks. Set the shredded turkey aside while you prepare the filling.

Next, make the creamy, savory sauce for the filling. In a medium saucepan over medium-low heat, melt the unsalted butter, then stir in the heavy cream, softened cream cheese, onion powder, garlic powder, cumin, black pepper, salt, and paprika.

Whisk continuously until the mixture is smooth and well combined. Once the base sauce is ready, add the shredded cheddar cheese and continue stirring until it melts and the sauce thickens slightly-this usually takes 7 to 10 minutes.

Then, add the shredded turkey to the sauce and mix until fully coated. Set this filling mixture aside.

Now it's time to prepare the keto-friendly cornbread topping. Preheat your oven to 400°F and grease a 9x13-inch baking dish with butter.

In a medium bowl, whisk together the dry ingredients: coconut flour, baking powder, salt, and your preferred keto-friendly sugar substitute.

In a separate, larger bowl, beat the eggs, then mix in the coconut milk (or your blend of heavy cream and water), softened cream cheese, melted butter (cooled slightly), and cornbread extract.

Combine the wet and dry ingredients until a smooth batter forms.

To assemble the casserole, spread the prepared turkey filling evenly into the bottom of your greased baking dish.

Pour the cornbread batter over the filling, smoothing it out with a spatula. Sprinkle shredded cheddar cheese on top for an extra golden, cheesy finish.

Bake the casserole in the preheated oven for 45-50 minutes, or until the cornbread topping is firm and a toothpick inserted in the center comes out clean.

Once baked, let the casserole cool for about 10 minutes before slicing and serving.

Leftovers can be stored in an airtight container in the refrigerator for up to three days, or frozen for up to three weeks.

Reheat individual portions in the microwave or oven for a quick and satisfying keto meal any day of the week.

Cornbread Extract

For an authentic corn flavor without the carbs, use a few drops of cornbread extract in your coconut flour topping.

This zero-calorie, zero-carb extract is highly concentrated, so 3-4 drops are all you need to mimic real cornbread taste-your taste buds won't know the difference!

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