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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
⅓ cup
finely crumbled goat cheese
75 mL
2 tbsp
grated Parmesan cheese
30 mL
2 tbsp
chopped parsley, optional
30 mL

Method

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.

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Nutritional Facts Per Serving

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