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Use leftover cooked turkey with spinach to create this creamy dish. It is also good over pasta. Cooked chicken may be substituted for the turkey.

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes


  • 3 Tablespoons butter
  • 3 Tablespoons flour
  • 1 cup milk
  • 1/2 cup cream
  • Salt and freshly ground pepper to taste
  • 3 Tablespoons chopped onions
  • 1 Tablespoon olive oil
  • 2 pounds spinach, cooked and chopped
  • 1/4 teaspoon grated nutmeg
  • Sliced cooked turkey, enough for 6 servings
  • 2 Tablespoons grated Parmesan cheese


Melt the butter in a saucepan, add the flour and stir with a wire whisk until blended. Meanwhile bring the milk and cream to a boil and add all at once to the butter-flour mixture, stirring vigorously with the whisk until the sauce is thickened and smooth. Season with salt and pepper.

In a skillet saute the onions in the oil until wilted. Add the spinach and saute briefly until the moisture has evaporated. Add the nutmeg and 1/2 cup of the sauce. Heat thoroughly but do not let boil.

Spoon the spinach onto a warm heat proof platter and arrange the sliced turkey on top. Stir a little Parmesan cheese into the remaining sauce and spoon over the turkey slices. Sprinkle with additional Parmesan cheese, dot with additional butter and brown lightly under the broiler.

Yield: 6 servings

Recipe Source: New York Times Cookbook by Craig Claiborne (Harper & Row)
Reprinted with permission.

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