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    You are in: Home / Recipes / Low Carbohydrate Stove-Top Italian Turkey Casserole Recipe
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    Low Carbohydrate Stove-Top Italian Turkey Casserole

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    25 mins

    10 mins

    Marty in Minnesota's Note:

    I created this recipe for a friend who needs a low carbohydrate diet, can eat no grains, has multiple allergies, and likes moist, juicy foods. Spices could be increased to taste.

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    Units: US | Metric


    1. 1
      Using a large pot, brown ground turkey in butter; then remove from pot to glass bowl.
    2. 2
      In same pot, sauté onion, celery and garlic in olive oil at medium low heat for 4 minutes.
    3. 3
      Add chopped mushrooms, basil, oregano, paprika, and sauté together for 10 more minutes, or until mushrooms have reduced and juiced.
    4. 4
      Return turkey to pan. Add sour cream and ½ cup water. Cook 3 more minutes.
    5. 5
      In glass bowl, microwave veggies of choice with ¼ cup water at high heat for 3 minutes.
    6. 6
      Add veggies and chopped olives to the turkey and cook for about ten more minutes at a low simmer.
    7. 7
      While you are doing this, mix balsamic vinegar, lemon juice and sugar together in a small container. Chop cashews and toast in a dry pan for 5 minutes or until they start turning a little brown. Add the vinegar/lemon mix to the dry pan and allow the juices to cook off.
    8. 8
      Add feta cheese to the casserole, mix in well. Test casserole and season with salt and pepper to taste.
    9. 9
      Sprinkle the seasoned cashews over the top.

    Ratings & Reviews:


    Nutritional Facts for Low Carbohydrate Stove-Top Italian Turkey Casserole

    Serving Size: 1 (389 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 516.4
    Calories from Fat 366
    Total Fat 40.7 g
    Saturated Fat 18.3 g
    Cholesterol 145.5 mg
    Sodium 427.6 mg
    Total Carbohydrate 13.1 g
    Dietary Fiber 2.0 g
    Sugars 3.9 g
    Protein 26.8 g

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