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Turkey Florentine

This Turkey Florentine Recipe turns leftover turkey into a delicious casserole. Serve over buttered noodles or white rice for a comfort food meal.

Spoon scooping Turkey Florentine out of casserole dish.

A creamy sauce flavored with a little curry powder and some mushrooms and onions forms the base of the recipe. There’s also a little cheese. The turkey gets mixed into the sauce and then it is baked over chopped spinach.

Substitutions

Chicken can be used instead of turkey.

Any type of cheese can be used. Colby Jack is a nice mild cheese. You can use cheddar for a stronger cheese flavor or swiss cheese. Parmesan is also a good choice.

Leave the mushrooms out if you don’t like them.

For extra richness, use half-and-half in place of 1 cup of milk.

Turkey Florentine in a casserole dish.

Turkey Florentine Recipe Tips

Be sure to squeeze most of the water out of the spinach so the dish won’t be watery.

The sauce should be thick, but if it is too thick, just add a little extra milk.

How To Make This Dish Spicy

If you wish to make this dish spicy, add 1/2 teaspoons of crushed red pepper flakes.

Make Ahead and Storage

This dish can be assembled up to 24 hours in advance and refrigerated until you are ready to bake it. Leftovers will keep for 4 to 5 days in an airtight container in the refrigerator and can be reheated in the microwave.

Spoon scopping Turkey Florentine out of casserole dish.

More Recipes Using Leftover Turkey

Turkey Florentine

This Turkey Florentine Recipe turns leftover turkey into a delicious casserole. Serve over buttered noodles or white rice for a comfort food meal.
PREP: 15 mins
COOK: 25 mins
SERVINGS: 6

Ingredients

  • 8 tablespoons butter, divided
  • 1/3 cup diced onion
  • 8 ounces cremini mushrooms, sliced
  • 1 chicken bouillon cube, crumbled
  • 1/2 cup all-purpose flour
  • 2 1/4 cups milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon curry powder
  • 1 cup shredded Colby Jack cheese
  • 2 (10-ounce) packages frozen chopped spinach, thawed
  • 3 cups chopped cooked turkey
  • buttered noddles or white rice, for serving

Instructions

  • Preheat oven to 350 degrees and grease a 7×11-inch or a slightly larger casserole dish.
  • Melt 4 tablespoons of butter in a large skillet. Add onion and mushrooms and cook until the mushrooms are browned.
  • Add the crumbled bouillon cube and remaining butter.
    When butter is melted add the flour. Cook and stir for 1 minute.
  • Gradually stir in the milk. Add salt, pepper, and curry powder. Simmer for a few minutes. Stir in cheese until melted. Remove from heat.
  • Place the spinach in paper towels or a clean dish cloth and squeeze the water out.
    Place spinach in the bottom of the casserole dish.
  • Scatter turkey evenly over the spinach.
  • Pour the sauce on top. Bake for 20 to 25 minutes or until hot and bubbly.
  • Serve with noodles or rice.

Nutrition

Calories: 399kcal
Course: Dinner, Main Dish
Cuisine: American
Keyword: Casserole, leftover turkey, spinach

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