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Turkey and Spinach Stuffed Tomatoes Print Email


A deliciously healthy way to use up turkey leftovers

1 1/2 cups sliced mushrooms
1 small minced onion
2 TBS butter
1 1/2 cup milk
5 TBS flour
3 tsp chicken stock
1 cup grated Swiss cheese
3 cups cooked diced turkey
10 ounces cooked, chopped spinach
6 large tomatoes, tops removed and insides cut out

Preheat oven to 350 degrees.

Sauté the mushrooms and onions in the butter until soft. In a medium saucepan heat the milk, flour, and stock until hot and thickened. Add the grated cheese and heat until melted.

In a large bowl combine the turkey, spinach, onion mixture, and 1 cup of the sauce. Mix well until blended.

Stuff the tomatoes with this mixture and carefully place in a large flat casserole dish, Cover and bake for 20 minutes. Serve remaining sauce on the side. Serves 6 - Wen Zientek
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