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Preheat your oven to 350 degrees Fahrenheit.
Melt the butter in a large, deep skillet or saucepan over medium heat. Add the mushrooms and shallots and cook, stirring occasionally, until most of the liquid from the mushrooms has evaporated, about 8 minutes.
Add the cubed cream cheese and heavy cream to the skillet and stir until the cream cheese fully melts. Stir in the sherry and nutmeg.
Sprinkle in the Swiss cheese and stir until it melts. Add the turkey and simmer on low heat for five minutes.
Rinse and drain the hearts of palm noodles and add them to the pan. Simmer for another five minutes, until the sauce is bubbly again. Taste it and add white pepper, as well as salt if necessary. If you're using leftover turkey you'll need salt, if you're using deli turkey it should be fine as is.
Pour the mixture into a 9x13 baking dish and sprinkle the parmesan cheese over the top. Bake for 30 minutes, until the parmesan turns golden brown.
Macros per serving: 403 calories, 6 net carbs, 19 grams protein, 34 grams fat.