Giraffe's Terrific Low-Carb Turkey Tetrazzini (with Almond Flour)

Here we are, a few days before Thanksgiving and most of us are already worrying about what to do with our overabundant supply of turkey leftovers.  '

Many of us are usually bored with eating our leftover turkey with gravy.

Well, we've discovered a way to avoid the monotony.

Say goodbye to boring turkey leftovers and hello to Giraffe's Terrific Low-Carb Turkey Tetrazzini!

We've baked a delicious, rich and saucy Turkey Tetrazzini casserole, without using pasta.

Instead, we've incorporated our Cheesy Smashed Cauliflower into yet, another recipe.  

This recipe might take a little longer than our other recipes. However, it's well worth the wait. My mother and husband agree, as this is one of their Post-Thanksgiving favorites.

Preparation time is about 15 minutes, while cooking time is roughly 1 hour and 20 minutes. 

All that is needed for this recipe are the following ingredients:

• 4 Cups of Shredded Left Over Turkey
• 3 Cups of Chicken Broth
• 3 Cups of Cheesy Smashed Cauliflower
• 2 Cups of Heavy Whipping Cream
• 2 Cups of Shredded Cheese of Choice
• 2 - 4 oz. Cans of Mushrooms
• 1 2/3 Cup of Parmesan Cheese
• 1 Stick of Butter or Margarine
• 1/2 Cup of Almond Flour

We'll begin by melting our stick of margarine on medium heat, in a large pot.

We'll then, add our Almond Flour and will stir, until completely blended.

Next, we'll add our Chicken Stock, Heavy Whipping Cream, and will bring to a boil.

We'll continue stirring our mixture, so that our liquid does not curdle and burn.

As soon as our liquid begins to boil, we'll add our 1 1/3 cups of Parmesan Cheese, stir, and will remove our pot from our heat.

We'll then, pour our turkey and Cheesy Smashed Cauliflower into our mixture and will stir.

Next, we'll preheat our oven to 350F degrees and will spray our baking pan with cooking spray.

We'll then, pour our turkey mixture into our greased pan, add our mushrooms.and will stir.  

Next, we'll sprinkle 1/3 cup of Parmesan Cheese and 2 cups of Shredded Cheese over our mixture, and will bake for 1 hour, or until slightly browned.

After the top of our casserole has slightly browned,  we'll remove our dish from our oven,  and will allow our tetrazzini to cool and thicken, for about 30 minutes.  

Our dish is absolutely Deeeelish!  

As our casserole was baking, its aroma was not only permeating our apartment, but was also tantalizing our tastes buds!

Completely unbelievable how our dish tastes just like a turkey and rice casserole, although rice is not present. 

Hope you enjoy your meal as much as us!

From our kitchen to yours ~

Buon Appetito!  

Giraffe's No-Bake Low-Carb Pumpkin Mousse

Thanksgiving is a time for bringing family together and enjoying those dishes that are made, from the heart.  

Unfortunately, this is the time of year that most of our waist sizes tend to increase, just a little. 

We're no different than the rest. We will attempt to curb our carb intake, whenever possible, although extremely difficult.  😊

Our Low-Carb Pumpkin Mousse is a way to indulge in Thanksgiving desserts, without consuming an overload of carbs.

Preparation time is a mere 5-10 minutes and no baking is required.  Simply place your mousse into your freezer for 30 minutes and your dessert is ready to be served!

One of the best parts of our delicious Mousse recipe is that our mixture only consists of 28 grams of carbs, in its entirety.  

Our easy peasy recipe only requires a few ingredients:

• 2 - 8 oz. Packages of Cream Cheese
• 2 Sticks of Margarine or Butter
• 2 Cups Sweetener of Choice
• 2 tsp. Vanilla
• 1 Tbsp. Pumpkin Pie Spice
• 1 Tbsp. Cinnamon
• 1/2 Cup Pure Pumpkin

We'll begin by softening both of our cream cheeses in our microwave for about 1 minute. 

This will allow us an easier time to blend our ingredients together. 

We'll then, remove our cheese from our microwave and will blend with our electric mixer on medium speed for just 30 seconds, or until our cheese has been fully creamed.

Next, we'll add both sticks of our margarine, sweetener, pumpkin, Pumpkin Spice, and vanilla and will slightly stir, until our mixture has been roughly blended.  

We decided to stir our ingredients before using our electric mixer, to avoid our powdered sweetener from flying all over our kitchen. 

We've made that mistake in the past and quickly learned our lesson. 😂

We'll, once again, blend our mousse with our electric mixer, until all has been fully whipped.

If your margarine is not at room temperature, simply soften in your microwave for about 10-15 seconds and then add to your cream cheese. 

 We'll now, pour our mixture into our container. 

The only container we had available happened to be our pie dish.  

Any container is acceptable, as long as it may be placed into your freezer for a prolonged period of time.

We'll also sprinkle a generous amount of Cinnamon on top of our mixture to offer our dish an Autumn flavoring.  

We will then place in our freezer for 30 minutes.

This will allow our mousse to solidify in time for dessert.

Once our setting time has completed, we'll remove our mousse from our freezer, will scoop, and serve. 

Oh my gosh!! 

 Each bite offers a little bit of creaminess, along with a hint of pumpkin flavor.

We've been finding ourselves taking smaller bites, so that our mousse seems to last longer. 

And oddly enough, we have begun eating our mousse with a side of cantaloupe and Honeydew Melon slices.  One bite of mousse really complements a piece of melon.

What a fabulous combination and is quite healthy, at the same time. 

We hope you enjoy your Thanksgiving Holiday, along with our creamy Low-Carb Pumpkin Mousse.

From our kitchen to yours ~

Enjoy!!