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Leftover Turkey Stuffing Casserole


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.
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3 tbsp (45 mL) olive oil

3 cups (750 mL) shredded leftover cooked turkey

5 oz (150 g) - 8 cups (2 L) baby spinach

2 cups (500 mL)leftover cooked stuffing, divided

½ cup (125 mL) leftover turkey gravy

⅓ cup (75 mL) finely crumbled goat cheese

2 tbsp (30 mL) grated Parmesan cheese 2 tbsp

(30 mL) chopped parsley, optional