A wonderfully tasty take of turkey and noodles that will have you wanting more. And why not have more!



8 servings

Prep time

25 minutes

Cooking time

35 minutes


543 kcal


  • 2 tbsp unsalted butter or ghee (for cabbage noodles)

  • 4 cups very thinly sliced green cabbage or raw spiral- sliced zucchini noodles

  • 2 tsp fine sea salt (for zucchini noodles)

  • 1 tbsp unsalted butter or ghee

  • 1 cup sliced mushrooms

  • ¼ cup diced leeks or onions

  • 6 spears asparagus, cut into 1-inch pieces (tough ends trimmed)

  • 1 clove garlic, smashed to a paste 113g (4oz) cream cheese (½ cup), softened

  • ½ cup turkey or chicken bone broth

  • 1 large egg, beaten

  • 2 cups shredded cheddar cheese, divided

  • ½ cup grated Parmesan cheese

  • 1 tsp poultry seasoning

  • ½ tsp fine sea salt

  • ¼ tsp ground black pepper

  • 3 cups diced leftover cooked turkey Chopped fresh parsley, for garnish (optional)


  • Preheat the oven to 200°C/400°F. Grease a 13 by 9-inch casserole dish.
  • If making cabbage noodles, melt 2 tablespoons butter in a large cast-iron skillet over medium-low heat. Cook, covered, for 15 minutes, or until the cabbage is very tender.
  • Place the zucchini noodles in a colander over the sink and season with 2 teaspoon salt. Allow for 5 minutes of draining before squeezing out the excess liquid and salt. In a large cast-iron skillet, combine the noodles.
  • In the meantime, melt 1 tbsp butter in a medium-sized skillet over medium heat. Cook for 4 minutes, or until the asparagus is crisp-tender, with the mushrooms, leeks, and asparagus. Cook for another minute after adding the garlic. Remove the pan from the heat.
  • In a medium-sized mixing bowl, combine the cream cheese, broth, and egg. Combine this with the cabbage or zucchini noodles. Combine 1 1/2 cup cheddar cheese, Parmesan cheese, poultry seasoning, salt, and pepper in a mixing bowl. Stir until melted, but do not allow the mixture to come to a boil.
  • Remove from the heat and stir in the turkey and asparagus mixture. Place the prepared casserole dish on top of the mixture. Lastly, top with the remaining 1/2 cup cheddar cheese.
  • Bake for 12 minutes, or until the mixture is hot and bubbly. If desired, garnish with parsley. Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a baking dish for 5 minutes in a preheated 180°C/350°F oven, or until warmed through.

Nutrition Facts

8 servings per container

  • Amount Per ServingCalories543
  • % Daily Value *
  • Total Fat 9.6g 15%
    • Saturated Fat 6.4g 32%
  • Sodium 701mg 30%
  • Total Carbohydrate 92.9g 31%
    • Sugars 14g
  • Protein 29g 58%

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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