Keto Holiday Turkey & Stuffing Muffins
A low-carb, protein-packed way to turn leftover holiday turkey into the best “stuffing bites” you’ve ever had.
There’s a special kind of magic that happens in the days after Thanksgiving or Christmas. The kitchen quiets down, the big feast is over, and all that remains are containers of turkey, vegetables, and odds and ends that need a second life. For many families, leftovers are as much a part of the holiday tradition as the meal itself—but they can easily become monotonous. These Keto Holiday Turkey & Stuffing Muffins were created to solve that problem.
Instead of reheating another plate of turkey or making a low-carb turkey salad, these muffins transform leftover carved turkey into a portable, savory, stuffing-inspired meal that captures everything people love about holiday flavors—without the carbs. They’re warm, comforting, perfectly seasoned, and packed with enough protein to be a complete meal on their own. Unlike traditional stuffing, they’re grain-free, gluten-free, and keto-friendly, thanks to a blend of riced cauliflower, eggs, cottage cheese, and classic Thanksgiving aromatics.
Imagine all the flavors of stuffing—celery, onion, herbs, butter, poultry seasoning—bound together with tender pieces of turkey and baked into individual golden muffins. They taste like a cross between stuffing and a mini turkey casserole, but they hold their shape beautifully and can be eaten as a snack, meal prep-friendly lunch, or centerpiece to a post-holiday keto dinner.
Whether you have a fridge full of carved turkey from your own feast or a discounted post-holiday turkey breast from the deli section, these muffins repurpose those leftovers into something comforting, nostalgic, and genuinely exciting to eat again.
Why These Muffins Work
A Keto-Friendly “Stuffing” Base That Actually Tastes Like Stuffing
Traditional stuffing relies on bread to provide structure, volume, and absorb flavor. Instead of trying to mimic bread or recreate a low-carb version of it, this recipe uses riced cauliflower as the bulk ingredient and builds flavor through aromatics, butter, and seasonings. When cooked briefly, cauliflower sheds enough moisture to bind well without becoming mushy.
Turkey Adds Heartiness and Holiday Flavor
Leftover carved turkey works perfectly because it’s already seasoned, tender, and shredded. Whether chopped or pulled into small pieces, turkey provides body and protein.
Cottage Cheese Custard Binder
The most surprising ingredient is the blended cottage cheese. When incorporated with eggs and a splash of cream, it creates a light custard that wraps around the turkey and vegetables as the muffins bake. This binder sets into a moist, stuffing-like interior without becoming dense.
Poultry Seasoning Ties It All Together
Poultry seasoning is the heart of holiday cooking—sage, thyme, rosemary, savory, and marjoram combined to instantly evoke Thanksgiving. The moment it hits warm butter and vegetables, the dish smells like stuffing even without a single grain of bread.
Baked in a Muffin Tin for Convenience
Muffins are portion-controlled, pack easily for lunches, reheat beautifully, and crisp slightly around the edges. They’re perfect for meal prep or storing in the freezer for quick holiday-inspired meals.
Ingredient Notes
Leftover Turkey
Any carved turkey works—white meat, dark meat, or a mix. If starting from deli turkey breast (like Oscar Mayer Carving Board), the texture mimics homemade turkey perfectly.
Riced Cauliflower
Acts as the stuffing “bread.” Pre-riced bags from Aldi or Costco save time. The key is cooking off moisture without browning.
Celery, Onion, and Mushrooms
These vegetables form the aromatic base of classic stuffing. Mushrooms are optional, but they add depth and umami.
Butter
Essential for richness and for carrying the flavors of the seasoning.
Eggs + Cottage Cheese + Mozzarella
This trio forms the custard binder. Blending the cottage cheese before whisking it in creates a smooth, velvety interior.
Poultry Seasoning
The defining flavor. If your blend contains salt, adjust accordingly.
Chicken Bouillon (Optional)
Adds savory richness and amplifies the turkey flavor.
Step-by-Step Technique
1. Sauté the Aromatics
Butter, celery, onion, and mushrooms cook together to release moisture and soften. This becomes the flavor base—much like sweating vegetables for stuffing. No browning is needed; the goal is tenderness and fragrance.
2. Add Riced Cauliflower
Cauliflower absorbs the butter and aromatics. Cooking it briefly evaporates its natural moisture, preventing soggy muffins.
3. Add Turkey and Seasonings
Once the vegetables are ready, mix in the turkey and seasonings. Poultry seasoning blooms in the warm pan, releasing its oils and deepening flavor.
4. Create the Custard Binder
Blend cottage cheese until smooth. Whisk it with eggs, cream, mozzarella, and optional bouillon. This mixture replaces bread as the structural component of stuffing.
5. Combine and Pack
Mix the warm stuffing base with the custard. Spoon tightly into greased muffin cups. Pressing the mixture helps it hold its shape after baking.
6. Bake Until Set
At 375°F, the muffins set into a tender, cohesive interior with lightly golden edges. A toothpick should come out mostly clean.
Serving Suggestions
These muffins shine as a complete meal, but they work beautifully alongside:
-
Roasted green beans
-
Keto cranberry sauce
-
A drizzle of turkey gravy
-
A dollop of sour cream
-
A winter salad
They’re excellent warm, but surprisingly good cold, too—especially for lunch on the go.
Make-Ahead and Storage
-
Refrigerator: Up to 4 days
-
Freezer: Up to 2–3 months
-
Reheat: Microwave 30–45 seconds or air fry 3–5 minutes
Freezing is ideal if you want to extend the “holiday leftovers” window beyond December.
Variations
Sausage Stuffing Muffins
Swap turkey for cooked breakfast sausage or Italian sausage.
Cranberry Holiday Muffins
Add a tiny dollop of sugar-free cranberry sauce to the top before baking.
Cheddar & Herb Version
Replace mozzarella with sharp cheddar and increase the herbs.
Turkey Pot Pie Muffins
Add a spoonful of cooked diced carrots (very small portion) and some parsley.
Frequently Asked Questions
Can I use chicken instead of turkey?
Absolutely. Rotisserie chicken works perfectly.
Can I skip the cottage cheese?
No. It provides moisture and structure. Greek yogurt isn’t a suitable substitute here.
Do these taste like real stuffing?
Yes—surprisingly so. The aromatics, poultry seasoning, and butter recreate classic stuffing flavor.
Can I double the recipe?
Yes. Use two muffin tins or bake in batches.
Can this be baked in a casserole dish instead of muffins?
Yes. Bake in an 8×8 dish for 28–32 minutes.
Recipe Card
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 adds big flavor)
Optional Topping:
• Parmesan, herbs, or a sugar-free cranberry dot
Instructions
-
Preheat the 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 evaporates.
-
Add turkey, poultry seasoning, garlic powder, onion powder, salt, and pepper.
-
Remove from heat and rest 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. A toothpick should come out mostly clean.
Nutrition Information
Per muffin (12 servings):
(Calculated from your ingredient list)
-
Calories: ~95
-
Protein: ~10g
-
Fat: ~6g
-
Total Carbs: ~2.5g
-
Fiber: ~0.5g
-
Net Carbs: ~2g
Per 3-muffin serving (common meal portion):
-
Calories: ~285
-
Protein: ~30g
-
Fat: ~18g
-
Net Carbs: ~6g