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Turkey Casserole Recipe
with Spinach and Ricotta Torte
"I omitted the bacon to cut down on the salt. My family thought this turkey casserole recipe was wonderful! I will definitely make this turkey recipe again"
This turkey casserole is really like a turkey and ricotta pie! Use your leftover turkey and watch them gobble it up. | I have made this easy turkey recipe the day before, refrigerated it over night, and then baked it before serving it.
A turkey recipe like this is simple to pull together when you have unexpected guests for dinner. It works well with cooked chicken, too.
Please note that the bacon is optional, and therefore not included in the total sodium content listed in the nutritional data for this recipe.
For a perfect, easy pie crust, see this Flaky Pie Crust Recipe |
Every time I make this turkey casserole recipe my guests ask for the recipe! To complete the meal all that is really needed is a tossed salad, like this simple Arugula Salad with Roasted Shallot Dressing. I just roast the shallots as the Turkey casserole recipe bakes. Simple!
Poultry, Spinach and Ricotta Torte | Turkey, Spinach and Ricotta Tourte | | | | | | 1 | | uncooked pie shell with enough for a top piece | | | 1/2 cup | | loosely packed parsley | | | 2 oz | | parmesan cheese | | | 1 | | clove garlic, peeled | | | 1 | | medium onion | | | 1 lb | | fresh spinach | | | 1/4 cup | | water | | | 1/4 cup | | low sodium chicken, turkey or vegetable stock | | | 10 oz | | cooked, diced turkey | | | 2 Tbs | | unsalted butter | | | 4 oz | | (Optional) bacon | | | 2 | | large eggs | | | 1 1/2 cups | | ricotta cheese (12 oz) | | | 1/4 cup | | cream | | | | | | | 1 | Drop the parsley and the cheese through the feed tube in your food processor, with the metal blade running. Process until finely chopped. Transfer to a large bowl. | | 2 | Drop the garlic through the feed tube on the processor while the metal blade is running and chopped finely, then add the onion and process about 15 seconds. Reserve. | | 3 | Cook the spinach in the water until just wilted. Drain and squeeze as much moisture as possible from it. Coarsely chop the spinach. | | 4 | Cook the bacon and cook until crumbly. Remove from the pan and drain on paper towels. | | 5 | Heat the butter in a skillet and saute the garlic and onion until they are soft. Stir in the spinach, and cook until heated through. Season with salt and pepper to taste. | | 6 | Process the eggs, ricotta and the cream with the metal blade in your food processor about 5 seconds. Scrape down the bowl. | | 7 | In a large bowl, mix together everything but the pie shell. | | 8 | Preheat oven to 425* | | 9 | Line a pie plate with the pie crust shell. Fill with the mixture and top with the pie crust top. Crimp to a decorative edge to seal. | | 10 | Bake in the preheated oven for 15 minutes, then reduce the heat to 350* and continue to bake for 1 hour. If crust is browning too much, loosely cover with foil. | | | | | Servings: 6 | | | | Nutrition Facts | | Serving size: 1 serving | | Percent daily values based on a 2000 calorie diet. | | Nutrition information calculated from recipe ingredients. | | The following ingredients were not linked to the ingredient database and were not included in the nutrition information: | | uncooked pie shell with enough for a top piece | | | | | | | | | Amount Per Serving | | | | | Calories | | 274.54 | | | Calories From Fat (64%) | | 175.26 | | | | | % Daily Value | | Total Fat 19.57g | | 30% | | | Saturated Fat 9.31g | | 47% | | | Cholesterol 62.30mg | | 21% | | | Sodium 174mg | | 16% | | | Potassium 694.01mg | | 20% | | | Carbohydrates 8.51g | | 3% | | | Dietary Fiber 2.42g | | 10% | | | Sugar 3.20g | | | | | Sugar Alcohols 0.00g | | | | | Net Carbohydrates 6.09g | | | | | Protein 17.23g | | 34% | | | |
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