*yields 4 portions

This is a great post-Thanksgiving recipe when you wonder what to do with your turkey meat leftovers.

Ingredients:
4 cups quartered brussels sprouts (cut the stems off)
1 cup bacon – chopped into small pieces
1 large shallot coarsely chopped
4 cloves garlic thinly sliced
1 tbsp soy sauce
1/4 tsp freshly ground pepper
1 baked turkey breast (about 1-2 cups of turkey leftovers from your Thanksgiving dinner) torn into smaller pieces

Ingredients for the Cheese sauce:
2 tbsp butter
1 cup heavy cream
1 cup grated cheddar cheese
1/2 tsp paprika
1/4 tsp turmeric
1/4 tsp black pepper
1/4 tsp xanthan gum

Ingredients for the topping:
1/2 cup parmesan cheese grated
2 tbsp butter (room temperature)
1/2 cup almond flour

• Combine all ingredients in a bowl until you get crumbles you can sprinkle on top of the ramekins.

Instructions:

1. Preheat oven to 375 F degrees.
2. Add the bacon pieces into a large non-stick frying pan and cook over medium/high heat until the bacon starts to turn golden brown, but don’t make it too crispy. Transfer the cooked bacon onto a plate and set aside.
3. Use the same frying pan and the juices from the bacon to cook the brussels sprouts.  onion and garlic for about 2 minutes and then add the brussels sprouts. Cook them for a few minutes until they become to turn brown. Then season with pepper and add the onion and garlic. Cook for another 2 minutes and then add the soy sauce. Set aside.
4. In a sauce pan over medium heat combine the butter, heavy cream, paprika, turmeric, black pepper, and xanthan gum. Stir until the sauce starts to thicken a little and then add the grated cheese. Stir until the cheese melts completely and the sauce turns smooth.
5. Combine the cheese sauce, brussels sprouts,  bacon in the sauce pan and add the cooked turkey meat. Then divide the mixture equally into 4 small ramekins. Sprinkle evenly with the topping and place into the preheated oven. Bake for 18 minutes.

Macros Per Portion:
Calories: 725.5
Carbs: 17.6 g
Net Carbs: 12.3 g
Fat: 60.6 g
Protein: 31.6 g