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Level
very easy
Prep Time
10 min
Total Time
50 min
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
⅓ 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

Substitute spinach with baby kale or chopped Swiss chard.

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Nutrition Facts

Nutrition Description:
Per serving (¼ recipe):
Calories:
520
Fat:
22
Saturated Fat:
5
Carbs:
43
Fibre:
3
Sugar:
14
Cholesterol:
115 mg
Protein:
39
Sodium:
830 mg
Potassium:
0