Since it’s King Turkey Day week here in Worthington, the apple recipes will have to wait until next.
For the rest of the week, it’s all about turkey. I searched through my cookbook collection and came up with a few new ideas for using turkey meat. Here’s one that combines the flavors of a Turkey Club sandwich into a hotdish. How very Minnesotan!
Turkey Club Casserole
Preheat oven to 350 degrees. Bring large pot of water to a boil. In large skillet, cook 6 slices bacon until crisp. Remove bacon, drain on paper towels, crumble and set aside. Remove all but 1 tablespoon drippings from the skillet. Cook 1 onion, chopped, in bacon drippings until tender, about 5 minutes.
Stir in 3 cups chopped cooked turkey, one 10-ounce container refrigerated Alfredo sauce (I would guess the jarred sauce would also work), 1/4 teaspoon garlic and 1 tablespoon minced fresh rosemary (less if using dried); set aside.
In medium bowl, combine one 10-ounce package frozen spinach, thawed and drained; 1 cup cottage cheese; 1/2 cup sour cream; 1 egg, beaten; and 1/2 cup grated Parmesan cheese; mix well. Stir in 1 cup chopped tomatoes.
Cook 2 cups egg noodles until al dente according to package directions. Drain and add to spinach mixture.
Spray a 2-quart casserole with nonstick cooking spray. Layer half the turkey mixture, half the noodle mixture and 1/2 cup mozzarella cheese in prepared casserole. Repeat layers. Sprinkle top with reserved bacon.
Bake for 30 to 40 minutes or until casserole is bubbling and top is browned.