Turkey Spinach Parmesan Stuffed Potatoes Recipes

TURKEY & SPINACH STUFFING CASSEROLE

Steps:

• Preheat oven to 350°. In a large saucepan, bring broth and butter to a boil. Remove from heat. Add stuffing mix; stir until moistened. Stir in turkey, spinach and cranberries., Transfer to a greased 11x7-in. baking dish. Sprinkle with cheese. Bake, uncovered, 10-15 minutes or until cheese is melted.

TURKEY SPINACH SWEET POTATO CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish with cooking spray.
• Spread sweet potatoes evenly over the bottom of the prepared dish.
• Heat a large saucepan over medium heat. Add turkey sausage and spinach; cook and stir until turkey is browned and spinach is wilted, about 5 minutes. Remove from heat. Add to sweet potatoes.
• Crack egg whites into a large bowl; add almond milk, sage, red pepper flakes, thyme, oregano, basil, nutmeg, salt, and pepper. Stir well. Pour egg mixture over the top of the casserole. Sprinkle with Parmesan cheese.
• Bake in the preheated oven until set, about 45 minutes. Cut casserole into 6 pieces.

TURKEY PARMESAN POTATOES

Steps:

• In 10-inch skillet, heat potatoes and sauce mix (from potatoes box) and all remaining ingredients except cheese to boiling, stirring occasionally.
• Reduce heat; cover and simmer about 20 minutes, stirring occasionally, until potatoes are tender.
• Stir in cheese. Let stand 5 minutes.

LOADED TURKEY AND GRAVY STUFFED POTATOES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Place potatoes on a baking sheet; rub with canola oil.
• Bake in the preheated oven until easily pierced with a knife, about 1 hour. Reduce oven temperature to 350 degrees F (175 degrees C).
• Cut potatoes in half lengthwise. Scrape flesh into the bowl of a stand mixer, being careful not to tear the skin. Leave a small rim of flesh in the skin intact. Place hollowed-out potato skins back on the baking sheet.
• Beat butter, gravy, cream cheese, salt, and pepper into the potato flesh on low speed. Add 1 cup Cheddar cheese; mix for a few seconds. Remove bowl from the stand mixer; fold in turkey, stuffing, and green onions using a spatula.
• Fill potato skins with the mixture. Sprinkle remaining 1/4 cup Cheddar cheese on top.
• Return to the oven; bake until warmed through, about 15 minutes.

SPINACH-PESTO TURKEY TENDERLOINS

Steps:

• Preheat oven to 350°. In a large saucepan, bring 1/2 in. water to a boil. Add spinach; cover and boil 3-5 minutes or until wilted. Drain well., In a small bowl, combine spinach, cheese and garlic. Cut a pocket in each tenderloin by slicing horizontally to within 1/2 in. of opposite side. Fill with cheese mixture; secure with kitchen string if necessary., Place tenderloins on a greased 15x10x1-in. baking pan; brush with pesto. Bake 20 minutes. Sprinkle with Parmesan cheese. Bake 5-10 minutes longer or until a thermometer reads 165°. Cut each tenderloin into 4 slices.

TURKEY, SPINACH & PARMESAN STUFFED POTATOES

Steps:

• Place potatoes, split sides up, on microwaveable plate.
• Combine spinach, turkey and cheese; spoon over potatoes.
• Microwave on HIGH 3 min. or until heated through, rotating plate after 1-1/2 min.

TURKEY, SPINACH & CHEESE-STUFFED POTATOES

Steps:

• Prick potatoes in several places with fork; place on microwaveable plate. Microwave on HIGH 11 min. or until tender. Meanwhile, combine remaining ingredients.
• Cut crosswise slit in top of each potato; fluff center with fork. Top with spinach mixture.
• Microwave 3 min. or until heated through, rotating plate after 2 min.

SPINACH STUFFED TURKEY MEAT LOAF

Steps:

• Saute mushrooms, onion, and garlic in hot oil in a large skillet until.
• tender. Remove from heat; drain. Stir in spinach, 1/4 ts. salt, 1/4 tsp.
• pepper, 1/4 Celsius mozzarella cheese, and parmesan cheese.
• Combine remaining 1/2 ts. salt and 1/4 ts. pepper, ground turkey and next 4.
• ingredients; spoon two-thirds of mixture into a lightly greased 9x5-inch.
• loaf pan. Make a 7x1 1/2-inch indentation lengthwise down center of turkey.
• mixture; fill with spinach mixture. Spoon remaining turkey mixture on top,.
• and press edges to seal.
• Bake at 350 degrees F. for 35 minutes or until done. Sprinkle with remaining.
• 1/4 cup mozzarella cheese; bake several more minutes or until cheese melts. Remove from pan; let stand 5 minutes.

LIGHTER PARMESAN SPINACH-STUFFED POTATOES WITH VEGAN VARIATION

Steps:

• Preheat the oven to 450 degrees Fahrenheit. Pierce the potatoes in several places with a fork. Bake for 45 minutes, or until tender.
• Meanwhile, lightly coat a large skillet with nonstick spray and warm over medium-high heat.
• Add the garlic and cook for 1 minute.
• Add the spinach and cook, stirring frequently, for 2 minutes, or until wilted.
• Stir in the cottage cheese (or soy cream cheese substitute) and the Parmesan cheese (or vegan parmesan), and cook, stirring, for 2 minutes or until the Parmesan melts.
• Cut a 1-inch to 2-inch X in each potato and squeeze to open slightly. Divide the stuffing among the potatoes.