- Prep Time
- 10 mins
- Total Time
- 50 mins
- Serves
- 4
Ingredients
- 3 tbsp
- olive oil
- 45 mL
- 3 cups
- shredded leftover cooked turkey
- 750 mL
- 5 oz
- 8 cups (2 L) baby spinach
- 150 g
- 2 cups
- leftover cooked stuffing, divided
- 500 mL
- ½ cup
- leftover turkey gravy
- 125 mL
- â…“ cup
- finely crumbled goat cheese
- 75 mL
- 2 tbsp
- grated Parmesan cheese
- 30 mL
- 2 tbsp
- chopped parsley, optional
- 30 mL
Directions
Step 1
Preheat oven to 350°F (180°C). Heat oil in skillet over medium heat. Cook turkey 3 to 4 min. until heated through. Add spinach; cook 2 to 3 min. until wilted. Set aside. In bowl, mix together stuffing and gravy.
Step 2
Spread half the stuffing mixture in 9-in. (23-cm) diameter pie dish. Top with turkey and spinach mixture. Top with remaining stuffing mixture. Sprinkle with goat and Parmesan cheeses. Cover with foil.
Step 3
Bake 20 min., until steaming. Remove foil. Bake additional 10 min., or until golden brown. Cool slightly. Sprinkle with parsley, if using. Serve with steamed green beans and cranberry sauce.
Tip
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Nutrition Facts
- Nutrition Description:
- Per serving (¼ recipe):
- Calories:
- 520
- Fat:
- 22 g
- Saturated Fat:
- 5 g
- Carbs:
- 43 g
- Fibre:
- 3 g
- Sugar:
- 14 g
- Cholesterol:
- 115 mg
- Protein:
- 39 g
- Sodium:
- 830 mg
