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Prep Time
10 mins
Total Time
50 mins


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


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.


Substitute spinach with baby kale or chopped Swiss chard.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (¼ recipe):
22 g
Saturated Fat:
5 g
43 g
3 g
14 g
115 mg
39 g
830 mg
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