Turkey, turkey, everywhere!

We are trying to be creative with the turkey, but we so sick of it already! (and it’s only the 27th … aghhh!) I’m going to palm off as much as I can to Irene, who says she never has turkey at home.

So last night for dinner we had (you guessed it) turkey!, but I tried to make something different by making a turkey casserole with saltine crackers…. It turned out nicely, but I wish I had used less saltines (I did manage however to finish the almost-stale half package we had had open for ages so that’s a success right?)

Since we thought we were becoming carnivores, and I was missing the sight of green things at the table, we decided to start with a cream of spinach soup, and add more of that leafy green stuff in the casserole.

Easy Cream of Spinach: (I used my Magic Bullet–god I love that thing– but you can use a food processor as well).

1/2 cup spinach
1 cup chicken broth
1/2 cup cream or milk
salt, pepper to taste

Puree and then pour into a pot to heat. Shred in more spinach if desired, and cook until it reaches a boil.

It was delicious, and a relief from all the carnivoring we’d been doing the couple days before.

Following this was, obviously, the turkey casserole

Turkey Casserole:

Filling:
1 cup diced turkey
1/2 cup shredded spinach (by hand)
1/2 cup saltines
cheese, as desired.

Sauce:
1 cup milk
1/2 cup chicken broth
2 tbsp butter
3 tbsp flour
salt, pepper to taste.

Melt butter in saucepan. Add in the flour and combine well. Mix in milk and chicken broth and stir to combine until thickened.

Put the diced turkey at the bottom of the loaf pan, and cover with spinach, cheese and crushed saltine crackers. Pour sauce over top, top with a little bit of cheese, and tent aluminum foil over the loaf pan. Bake at 350 F for 20 min – 30 min.

Enjoy! =)