Uploaded November 2025 | Updated September 2026, 2 hours ago
KETO HOLIDAY TURKEY & STUFFING MUFFINS
(Makes 12 muffins)
INGREDIENTS
Turkey + Veg Base:
• 15 oz carved turkey (Oscar Mayer Carving Board or leftovers)
• 1 cup riced cauliflower
• ¾ cup diced celery
• ⅓ cup diced onion
• ⅓ cup chopped mushrooms (optional)
• 2 tbsp butter
• 2 tsp poultry seasoning
• ¾ tsp garlic powder
• ¾ tsp onion powder
• ¾ tsp salt
• ½ tsp black pepper
Custard Binder:
• ¾ cup cottage cheese, blended smooth
• 3 large eggs
• 3 tbsp heavy cream
• ⅓ cup shredded mozzarella
• 1 tsp chicken bouillon (optional but big flavor)
Optional Topping:
• Parmesan, herbs, or a tiny sugar-free cranberry dot
INSTRUCTIONS
Preheat oven to 375°F. Grease a 12-cup muffin tin.
Sauté celery, onion, and mushrooms in butter for 5 minutes.
Add riced cauliflower and cook 3 minutes, just until moisture cooks off (don’t brown).
Add turkey, poultry seasoning, garlic powder, onion powder, salt, and pepper.
Remove pan from heat and let sit 2–3 minutes.
In a bowl, whisk blended cottage cheese, eggs, cream, mozzarella, and bouillon.
Combine custard with turkey mixture and mix thoroughly.
Pack tightly into 12 muffin cups.
Bake 20–24 minutes, until lightly golden and set. Toothpick should come out mostly clean.
STORAGE
Fridge: Up to 5 days.
Freezer: 2–3 months (freeze solid, then bag).
Reheat:
• Microwave 25–35 seconds
• Air fryer 3–4 minutes at 350°F
MACROS (Per Muffin — 12 Total)
• Calories: 85
• Protein: 10 g
• Fat: 6 g
• Net Carbs: 2 g
For business inquiries: mademecookit@gmail.com
Disclaimer:
Macros are estimated using ChatGPT and are not guaranteed to be accurate. Values can vary based on ingredients, brands, and measurements. Please calculate your own macros if precision is important.
🍳 Get my High Protein Low Carb cookbook — 15 recipes, instant download:
dkmkt.com/products/high-protein-low-carb-the-cooking-with-dave-cookbook
KETO HOLIDAY TURKEY & STUFFING MUFFINS
(Makes 12 muffins)
INGREDIENTS
Turkey + Veg Base:
• 15 oz carved turkey (Oscar Mayer Carving Board or leftovers)
• 1 cup riced cauliflower
• ¾ cup diced celery
• ⅓ cup diced onion
• ⅓ cup chopped mushrooms (optional)
• 2 tbsp butter
• 2 tsp poultry seasoning
• ¾ tsp garlic powder
• ¾ tsp onion powder
• ¾ tsp salt
• ½ tsp black pepper
Custard Binder:
• ¾ cup cottage cheese, blended smooth
• 3 large eggs
• 3 tbsp heavy cream
• ⅓ cup shredded mozzarella
• 1 tsp chicken bouillon (optional but big flavor)
Optional Topping:
• Parmesan, herbs, or a tiny sugar-free cranberry dot
INSTRUCTIONS
Preheat oven to 375°F. Grease a 12-cup muffin tin.
Sauté celery, onion, and mushrooms in butter for 5 minutes.
Add riced cauliflower and cook 3 minutes, just until moisture cooks off (don’t brown).
Add turkey, poultry seasoning, garlic powder, onion powder, salt, and pepper.
Remove pan from heat and let sit 2–3 minutes.
In a bowl, whisk blended cottage cheese, eggs, cream, mozzarella, and bouillon.
Combine custard with turkey mixture and mix thoroughly.
Pack tightly into 12 muffin cups.
Bake 20–24 minutes, until lightly golden and set. Toothpick should come out mostly clean.
STORAGE
Fridge: Up to 5 days.
Freezer: 2–3 months (freeze solid, then bag).
Reheat:
• Microwave 25–35 seconds
• Air fryer 3–4 minutes at 350°F
MACROS (Per Muffin — 12 Total)
• Calories: 85
• Protein: 10 g
• Fat: 6 g
• Net Carbs: 2 g
For business inquiries: mademecookit@gmail.com
Disclaimer:
Macros are estimated using ChatGPT and are not guaranteed to be accurate. Values can vary based on ingredients, brands, and measurements. Please calculate your own macros if precision is important.
🍳 Get my High Protein Low Carb cookbook — 15 recipes, instant download:
dkmkt.com/products/high-protein-low-carb-the-cooking-with-dave-cookbook
