Christmas Turkey and Brussels Sprout Casserole with Walnut Parmesan Crust

A festive low-carb casserole for the Christmas season: tender turkey breast and savory Brussels sprouts in a creamy Parmesan cream sauce, topped with a crispy walnut bake. It is filling without many carbohydrates and goes well on the holiday table.

By yumbelo · 2 servings · 40 minutes

Ingredients

• 300 g Turkey breast fillet
• 300 g Brussels sprouts
• 150 g Mushrooms
• 1 pc Onion
• 1 pc Garlic clove
• 1 tbsp Cooking oil
• 125 ml Cream
• 40 g Parmesan, grated
• 30 g Walnut kernels
• 1 tsp Thyme, dried
• 1 pinch Nutmeg, grated
• Salt
• Pepper

Method

1. Preheat the oven to 200 °C top and bottom heat. Trim and halve the Brussels sprouts, slice the mushrooms, and finely dice the onion and garlic. Cut the turkey breast into roughly 2 cm cubes.
2. Heat the oil in a large pan and sear the turkey cubes on all sides for 4 to 5 minutes. Season with salt and pepper and remove from the pan.
3. Sauté the onion, garlic, and mushrooms in the pan for 4 minutes. Add the Brussels sprouts and fry for another 3 minutes, then season with thyme, nutmeg, salt, and pepper.
4. Stir the turkey cubes back in and transfer everything to an ovenproof dish. Mix the cream with 30 g Parmesan, season with salt and pepper, and pour over the casserole.
5. Coarsely chop the walnuts, mix them with the remaining Parmesan, and sprinkle evenly over the top.
6. Bake the casserole on the middle rack for about 20 minutes, until the surface is golden brown. Let it rest briefly and serve hot.