Turkey Florentine

 

 

2
10 ounce packages frozen chopped spinach
2
tablespoons dry sherry
1/4
teaspoon ground nutmeg
5
tablespoons butter
2
cups sliced mushrooms
3
tablespoons flour
1
cup turkey or chicken broth
1
cup half and half
1/2
cup shredded Gruyere cheese
1/2
teaspoon salt
1/8
teaspoon cayenne pepper
2
cups 1/2 inch cubes turkey or chicken
1
cup herb flavored croutons
1/4
cups grated Parmesan cheese
 

 

Preheat the oven to 350°.  Cook the spinach in lightly salted water as the package directs and drain thoroughly.  Toss the spinach with the sherry and nutmeg in a large bowl and set aside.  Melt 2 tablespoons of the butter in a large skillet over medium high heat.  Add the mushrooms and cook, stirring and tossing, until their liquid is evaporated.  Remove from the heat and set aside. 

 

Melt the remaining butter in a saucepan over medium heat.  Stir in the flour and cook, stirring, until bubbly.  Gradually add the broth and continue to cook and stir until the mixture boils and thickens.  Stir in the cream, Gruyere cheese, salt and cayenne and cook, stirring, until the cheese melts.  Mix 1/4 cups of the cheese sauce with the drained spinach and spread the mixture in the bottom of a shallow, greased 2-1/2 or 3 quart baking dish.  Mix the turkey and the mushrooms with the remaining cream sauce and spoon over the spinach mixture in the baking dish.  Scatter the croutons over the sauce.  Sprinkle with Parmesan cheese and bake for 20 to 25 minutes, or until bubbly. 

 

Serves 6 to 8.