Thanksgiving Keto-Friendly Leftover Turkey Casserole

LOW-CARB CHEESY LEFTOVER TURKEY JALAPEÑO POPPER CASSEROLE (from anediblemosaic.com)

Ingredients

• 2 tablespoons unsalted butter, plus more for the dish
• 1 medium onion, chopped
• 2 large stalks celery, chopped
• 1 large cloves garlic, minced
• 1 to 2 jalapeno peppers, de-seeded and minced (more or less to taste; I use about ¼ cup minced for about a “medium” heat level)
• 8 oz (227 g) cream cheese, at room temperature
• ½ cup (120 ml) heavy cream
• 1 teaspoon Worcestershire sauce
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 2 cups cooked, chopped leftover turkey or chicken
• 6 oz (170 g) cheddar cheese, shredded, divided
• 2 scallions, green and white parts, thinly sliced (for garnish)

Instructions

1. Lightly butter the inside of a 1.5-quart casserole dish.
2. Heat 2 tablespoons butter in a large skillet over medium heat; once melted, add the onion and celery and cook until softened, but not browned, about 8 minutes, stirring occasionally.
3. Turn the heat down to low, add the garlic and jalapeno, and cook 1 minute more, stirring constantly.
4. Stir in the cream cheese, heavy cream, Worcestershire, salt, and black pepper, whisking until combined.
5. Pour the cream cheese mixture into a large bowl and stir in the chicken and ¾ of the cheddar. Transfer to the prepared casserole dish and sprinkle the remaining cheddar on top.
6. At this point, the casserole can be cooled to room temperature, covered, and refrigerated for up to 3 days or frozen for up to 3 months, or it can be cooked immediately. When you’re ready, cook it in a preheated 400F oven until warm and bubbling, about 20 to 25 minutes, and then run it under the broiler to let it brown for a few seconds.
7. Sprinkle the scallion on top and serve.