Turkey Bacon and Spinach Casserole

Turkey Bacon and Spinach Casserole

Tips and Pointers for Making the Gouda Cream Sauce

• Keep in mind, the roux will begin to thicken, but, won't reach the proper consistency until it comes to a boil. Once it comes to a boil, immediately lower the heat to a simmer stirring occasionally to prevent sticking.
• Allowing the the sauce to slowly bubble for several minutes will cook the flour taste from the sauce.
• You may adapt this casserole using Gruyere or sharp cheddar cheese in place of the Gouda, if desired.
• If you have leftover Southern cornbread dressing crumble that on top of this dish and skip the stuffing mix topping.
• You can of course, use chicken in the same amount as the turkey called for in this casserole.
• You may also like this recipe for Spinach, Artichoke and Spinach Casserole from My Recipes.

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Helpful Kitchen Items: 

• Oblong Casserole Dish
• Whisks
• Mixing Bowl Set
• Rotary Cheese Grater

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Turkey, Bacon and Spinach Casserole

Prep Time20 mins

Cook Time35 mins

Stand time10 mins

Total Time1 hr 5 mins

Course: Main Course, Poultry

Cuisine: American

Keyword: leftover-turkey-recipes, turkey-bacon-spinach-casserole, turkey-casserole

Servings: 6 servings

Calories: 870kcal

Author: Melissa Sperka

Ingredients

• 1 small onion finely diced
• 1 rib celery diced
• 4 tablespoon butter divided
• ⅓ cup all purpose flour
• 2 ½ cups milk
• 1 teaspoon garlic salt
• 1 teaspoon black pepper
• ½ teaspoon herbs de provence or dried thyme
• ½ teaspoon onion powder
• ⅛ teaspoon ground nutmeg
• 2 cups shredded gouda cheese divided [Plain Gouda not smoked]
• 3 cups roughly chopped roasted turkey
• 8 slices bacon cooked and crumbled
• 1 5 oz package baby spinach
• 1 cup herb flavored or cornbread stuffing mix
• 2 tablespoon butter melted

Instructions

• Preheat the oven to 350°F. Spray a 12 x 8 inch baking dish with cooking spray.
• On the stovetop in a saucepan, over medium-high heat, cook onion and celery in 3 tablespoon of butter until translucent. Season lightly with salt and black pepper.
• Add ⅓ cup flour stirring until butter is absorbed and coats vegetables.
• Gradually add milk, stirring constantly until all is added. Whisk in garlic salt, pepper, herbs de provence, onion powder and nutmeg. Bring to a boil, then immediately lower the heat cooking for 5-6 minutes.
• Add 1 cup of shredded Gouda cheese, bacon and spinach. Stir until fully combined. Remove from the heat. Add turkey, mix well.
• Pour into bottom of the prepared dish. Sprinkle the remaining cheese on top.
• In a mixing bowl, toss together stuffing mix and melted butter. Sprinkle evenly on top.
• Bake for 30-35 minutes until bubbly and golden.
• Rest for 10 minutes on the counter before serving.

Notes

Gruyere or sharp cheddar cheese works well in this dish, if desired.

Nutrition

Serving: 1serving | Calories: 870kcal | Carbohydrates: 44g | Protein: 57g | Fat: 51g | Saturated Fat: 28g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 214mg | Sodium: 2175mg | Potassium: 724mg | Fiber: 2g | Sugar: 11g | Vitamin A: 1045IU | Vitamin C: 1mg | Calcium: 737mg | Iron: 3mg

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