What to do with leftover turkey besides hot turkey sandwiches? How about a healthy, delicious casserole you can make once and enjoy now and/or later!
2 cups uncooked quinoa
2 lbs leftover turkey, shredded (aprox. 4 cups)
1 medium onion, finely chopped
4 large garlic cloves, grated
11 oz package baby spinach, fresh
14 oz can tomato sauce
1/2 cup bread crumbs
2 cups cheddar or mozzarella cheese, shredded
2 tsp basil, dried
1/4 tsp thyme, dried
1/2 tsp salt
Ground black pepper, to taste
1 tbsp avocado oil or coconut oil
Green onions and diced tomatoes, for garnish (optional)
Cook quinoa as per package instructions undercooking by 4 minutes. Transfer to a large mixing bowl. Preheat oven to 375 F degrees and spray 9 x 13 baking dish with cooking spray. Set aside.
Shred leftover turkey from white and/or dark meat to total 2 lbs. or approximately 4 cups. Transfer to the bowl with quinoa.
Return skillet to medium heat and swirl 1 tbsp of oil to coat. Add dried basil and thyme, saute for 30 seconds, stirring constantly. Add garlic and onion, saute until golden brown. Add spinach in batches while stirring, and cook until it’s wilted. Transfer to a bowl with quinoa and turkey, along with tomato sauce, bread crumbs, 1 cup of cheese, salt and ground pepper. Stir just enough to combine.
Transfer mixture into a baking dish, sprinkle with remaining 1 cup of cheese and bake uncovered for 25 minutes. Serve immediately garnished with tomatoes and green onions, no need to let casserole cool down.
Store: Refrigerate in an airtight container for up to 3 days or freeze leftovers for up to 3 months.
Freeze: Assemble, tightly wrap with plastic and then foil, and freeze for up to 3 months. Thaw in the fridge overnight and bake as per instructions + 15 minutes.
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