Turkey St. Jacques

Not sure what to do with those Thanksgiving leftovers? Sandi Richard shows us one of the many ways with a turkey-filled take on a classic French dish.

Not sure what to do with those Thanksgiving leftovers? Sandi Richard shows us one of the many ways with a turkey-filled take on a classic French dish.

Turkey St. Jacques

Serves 4-6
Prep time: 20 minutes
Total cooking time: 30 minutes

Ingredients:

  • 1 – 2 cups mashed potatoes
  • 1 – 1 1/2 lbs or 450 – 625 g cooked turkey, cubed

Ingredients for the white wine sauce: 

  • 1 tbsp butter
  • 1 tbsp olive oil, extra-virgin
  • 4 green onions
  • 8 mushrooms
  • 3 tbsp flour
  • 1/4 tsp salt
  • 2 tsp parsley, dried
  • 1/2 cup white wine
  • 1/2 cup 10% cream
  • 3/4 cup 1% milk

Ingredients for the spinach salad: 

  • 1 bag prewashed baby spinach (6 oz or 170 g)
  • 1/8 red onion
  • 1/2 cup frozen wild blueberries
  • 1/4 cup feta cheese, light, crumbled (or goat cheese)
  • pecans (optional)
  • 1/4 cup balsamic salad dressing (3 parts balsamic vinegar, 2 parts maple syrup, or use bottled)
  • Mozzarella or gruyere cheese

Method:

Preheat oven to 375 ºF.

Heat butter and oil in a large stove-top pot at medium. Finely chop white and green part of onion, adding to pot as you cut.

Wash and slice mushrooms, adding to pot as you cut. Remove the pot from heat.

In the same pot, add flour, salt and parsley, and stir until the flour and spice completely coats the green onion and mushrooms.

Gradually stir in wine, cream and milk, then return pot to stove-top and reduce heat to a low simmer. Add turkey to white wine sauce.

Using individual oven-proof serving dishes, cover the upper edges and rims with mashed potato, then lightly press down with a fork to form a piping look.

Spoon turkey mixture into potato-rimmed dishes. Sprinkle mozzarella or gruyere cheese over each dish. Place in preheated oven for 20 minutes or until potatoes start browning and cheese is melted.

Rinse spinach in basket of salad spinner and spin dry. Sliver a red onion. Place spinach on serving plates and top with onion, frozen berries, feta and pecans.

Courtesy of Sandi Richard
www.cookingfortherushed.com
@sandi_richard