Keto Turkey Brussels Sprout Casserole
Keto Turkey Brussels Sprout Casserole
Total Time: 1 hour 30 minutes, including 1 hour baking time
Serves: 6
Per serving: 496 calories, 76 g protein, 4 g carbohydrates, 20 g fat
Ingredients
- 2 cups / 180 g Brussels sprouts, trimmed of wilted leaves and cut in half
- 1 lb / 453 g ground turkey
- 2 tsp sea salt
- 1 tsp black pepper
- 1 tsp dried thyme leaves
- 1½ cups / 355 mL heavy cream
- 1 cup / 83 g Parmesan cheese, grated
Directions:
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Add 2 cups / 473 mL of water to a medium pot and place a fitted strainer and a lid on top. Heat on high until water is boiling. Add Brussels sprouts and steam 5 minutes until slightly soft and their color darkens. Reserve and cool slightly.
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Preheat oven to 350 degrees F / 177 degrees C.
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Put turkey in a medium bowl. Season with sea salt, black pepper and thyme. Mix by hand until seasonings are incorporated.
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Spray an 8 X 8 inch glass baking dish evenly with cooking oil. Press the turkey into the dish evenly.
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Distribute warm Brussels sprouts evenly over turkey. Press Brussels sprouts lightly into the turkey.
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Top with heavy cream and Parmesan cheese. Cover with foil and bake 35 to 40 minutes. Remove foil and bake uncovered 12 to 15 minutes longer, until cheese is a dark brown.
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Remove from oven and cool 5 to 8 minutes before serving.
