Turkey, Spinach, and Stuffing Casserole

• 12 oz cooked turkey, diced
• 10 oz frozen spinach, thawed and squeezed dry
• 2 cups stuffing mix
• 1 1/2 cups chicken broth
• 1/2 cup diced onion
• 1/2 cup diced celery
• 2 cloves garlic, minced
• 1 cup shredded cheddar cheese
• 2 tbsp butter
• 1 tsp dried sage
• 1/2 tsp black pepper
• 1/2 tsp salt
• 1 egg, beaten
• 1/4 cup milk

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a skillet, melt butter and sauté onion, celery, and garlic until tender.
3. 3 Stir in spinach, turkey, sage, salt, and pepper.
4. 4 In a bowl, combine stuffing mix and chicken broth until moistened.
5. 5 Add beaten egg and milk to the stuffing mix and stir to combine.
6. 6 Layer half the stuffing in a greased 9x13 inch baking dish.
7. 7 Top with the turkey and spinach mixture, then the remaining stuffing.
8. 8 Sprinkle cheddar cheese over the top.
9. 9 Bake uncovered for 45 minutes or until bubbly and golden.
10. 10 Let stand for 10 minutes before serving.

Equipment

• 9x13 inch baking dish
• skillet
• mixing bowls

Variations

• Add diced mushrooms for extra flavor.
• Top with crushed cornflakes for a crunchy twist.

Substitutions

• Use turkey sausage for extra heartiness.
• Substitute mozzarella for cheddar cheese.

Pairings

• Creamy mashed potatoes
• Steamed green beans

Nutrition

Tips

• For a vegetarian version, omit turkey and add an extra cup of spinach.
• Use leftover Thanksgiving turkey to cut down on cooking time.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven until heated through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and bake covered for 30 minutes, then uncover and bake an additional 15 minutes.

Serving Suggestions

• Serve with a simple green salad.
• Pair with cranberry sauce for a festive touch.

FAQ