Turkey Florentine

Written By Gregg Gerstner

One of the best left-over meals!
We served it over tagliatelle pasta. Rice is a good option as well!

Ingredients

  • Big bag of spinach (12 - 16 oz)

  • Stick of butter

  • 3 garlic Cloves

  • 1/2 onion

  • 1 cup of ½ ½ or whipping cream

  • 1 T Italian Seasoning

  • B&G to taste

  • Red pepper flakes

  • 1 cup Chicken Broth or white wine (chicken broth was better)

  • 1/4 cup sherry

  • I used leftover turkey/Chicken, chopped.  Fresh Chicken

  • 2 t corn starch – optional for thicker sauce

  • ½ cup parm

  • Sprinkle of Smoked Paprika

  • Sprinkle of cayenne

  • Rice or Pasta to put the stuff over

Option A: Steam spinach in a double broiler/pasta pot (water in the bottom, not touching the spinach) until it wilts.  Option B - nuke it for 4 minutes in the microwave. Let the spinach cool, squish out the water in your fist.  Chop.

Chicken/Turkey - chop it and cook in olive oil if you do not have left-overs

Medium heat - Add butter, chopped garlic, onion, and a big pinch of red pepper flakes, and Italian seasoning into a pot, sauté.

Add broth/wine, sherry, 1/2&1/2 , turn up to med-high, stir alot until it reduces by about a third, say 10 minutes,  Add B&G, parsley, start tasting the stuff and add B&G/red peppers to taste.  If a thicker sauce is desired, add 2t of corn starch. Then that tastes good, add spinach and chicken.  Mix. Serve over rice of pasta.

Sherry is a wine that has been fortified with brandy, You can keep it for a LONG time out of the fridge.  White wine, as I use that for cooking, I keep it in the fridge for that purpose, not drinking.

Gregg Gerstner
Next

Eggplant Parmesan