Creamy Turkey Spinach Bake
2 days until spring.
If you came here today looking for some bright, fresh springy recipe ideas, you have come to the wrong place.
Here in NJ, there is still snow on the ground and it was 36F degrees yesterday for the St. Patrick's Day Parade.....therefore, the reason for this delicious, comfort food recipe I made for Sunday dinner.
I made a turkey breast for dinner Friday night, and had enough for sandwiches and one other recipe.
A big bag of fresh leafy spinach is always available and I crave it during the winter......so this recipe needed to be born.
It's a take on a Martha recipe I made with chicken and spinach back in 2012. I changed it a bit, but the idea is the same.
Think creamed spinach meets turkey pot pie.
You can make your own breadcrumbs or buy the seasoned kind. I happened to have a bag of fancy seasoned croutons, so I smashed them with a rolling pin to make my topping.
Bookmark this recipe so when you wonder what to do with your Thanksgiving turkey leftovers, you will have it!
Turkey Spinach Bake: (measurements are approximate, use more of this or that)
1 cup or more of shredded cooked turkey meat (chicken works too)
1 bag of leafy spinach leaves, torn (NOT baby spinach.....find the real stuff)
1 large yellow onion, chopped
2 garlic cloves, chopped
kosher salt & pepper
1 tbsp butter and olive oil
1/4 cup grated Parmesan cheese
1/3 cup of chicken stock
1 tbsp flour
1/4 cup heavy cream
1 tbsp fresh lemon juice
seasoned breadcrumbs for the top
Heat a large skillet with the butter and olive oil.
Cook the onion and garlic on medium heat about 5 minutes until soft.
Add in the chicken stock and simmer for 5 minutes. Add in the flour and whisk until nice and creamy.
Working quickly, add in the cream and parmesan cheese and keep whisking until you have a nice consistency and there are no lumps.
Squeeze in the lemon juice and whisk one last time. Remove the pan from the heat.
Add the shredded turkey and torn spinach leaves to the skillet. If the mixture looks dry just pour in some more cream or chicken broth!
Season liberally w/ kosher salt & pepper.
Toss everything together with tongs until all the turkey and spinach is coated with the creamy goodness.
Transfer contents of the skillet to a buttered casserole dish large enough to fit everything.
Spread the seasoned breadcrumbs over the top pressing down with the back of a spoon. Bake for 20 minutes in a preheated 375F oven until bubbling.
Let cool before serving.
I bought this thinking I’d make myself raw spinach salads for lunch. So far that has not come to pass. The spinach is still fine.
It does sound delicious…
I am not a fan of baby spinach, as you know by now.....it doesn't take anything like spinach and would turn to mush in this recipe.......
Try and find big, fat hearty spinach, the old fashioned type....it stays firm in this recipe.....
Sorry sweetie (says the mom!).
You know my pot pie post Thanksgiving recipe....everything in the cast iron skillet then cover with puff pastry. It's one of the best things to do with turkey! We look forward to it every year!
(Now to find a bunny somewhere who’d like baby spinach for an early Easter present…)
Thanks....I updated to add in the cheese......it's pretty delicious, I am so happy you tried it!