More turkey talk

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.

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