Monday, March 19, 2018

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.


Delicious!

10 comments:

Katie C. said...

This weather sure is squirrelly! We were spared the snow here in Virginia but my family up in Massachusetts got whomped. Love the creamed spinach meets turkey pot pie recipe. This looks like a good opportunity next time I’m trying to use up a whole chicken.

Bebe said...

Oh, durn…I am stuck with a big bag of baby spinach. Is there any chance it would be OK. (My tone sounds as though I should be saying “Huh, Mom? OK, Mom?”)

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…

Stacey Snacks said...

Bebe,

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!).

Stacey

Amen Kahwajy said...

Totally with you re the spinach. The baby stuff is like baby food- no taste and basically mush when warmed. I make a pot pie like this in my big cast iron skillet and, shamed to admit, use store bought frozen puff pastry and it goes directly into the oven without a casserole transfer.

Stacey Snacks said...

Amen,

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!

S.

Amen Kahwajy said...

Stacey, as the years have gone by I have gone from making lots of chicken and dumplings, to stews, to pot pies and then, lastly, to the skillet idea. I think you taught me that. Thank you!

Bebe said...

Thank you all for your input. I am new to baby spinach (bought for salad when I couldn’t find small leaf regular spinach). You have saved me from wasting other ingredients and my time…

(Now to find a bunny somewhere who’d like baby spinach for an early Easter present…)

Riddhima Nair said...

It look so amazing, thanks for the recipe.

Trigirlpink said...

I made this last night. SO GOOD. Didn’t know where to put the cheese, so just added some to the creamy mixture and then sprinkled some with the bread crumbs. Great dish paired with a simple salad. Super EZ. Snow is melting. Things are looking up.

Stacey Snacks said...

Trigirl,

Thanks....I updated to add in the cheese......it's pretty delicious, I am so happy you tried it!

xo