Whole Smoked Turkey

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J and I received this smoker for Christmas last year.  We decided to try it out this weekend on a whole turkey. 

This was our first time ever smoking anything, so it was kind of experimental.  We did some research, read a few different pages with tips and tricks, then we went for it.

All carved up for lunch!

We started out brining the turkey in a basic brine of:
4 gallons water (we doubled the recipe because we used a cooler since we wouldn't have had fridge space)4 cups kosher salt
2 cups sugar

Just boil it all together until the salt and sugar dissolve completely, then let it cool completely.  We lined our cooler with a clean garbage bag, placed a small bag of ice under the garbage bag, filled it with the brine, then set in the turkey.  We left it overnight - total about 12 hours.

In the morning we took the turkey out of the brine, rinsed it, dried it, then set it in the fridge until ready to cook.

We heated the grill in the side firebox using charcoal.  We let that heat until the coals turned red.  While the grill heated, we rubbed the turkey with a simple rub of:
4 T garlic salt
4 T onion salt
1 T cayenne
1 T black pepper

We made sure to get underneath the skin for lots of flavor, then we held the skin down with some toothpicks, to help keep the turkey moist.

Just before we put the turkey on the grill, we added some hickory wood chips that we had soaked in water for about 20 minutes, then we placed the turkey on the grill, breast side up.

It took about 4 hours for the turkey to cook through - the breast should be at 160 and the thighs at 170.  The breasts seemed to reach the temp much more quickly than the thighs, so we put some foil over the breasts to hopefully help them not to dry out.

During the cooking time - we definitely had some problems keeping the temperature regulated.  We also realized that even though the chips had been soaked, they still burned way too fast.  About an hour into cooking J took a quick trip to Home Depot to larger hickory pieces that would last longer.  That definitely made a difference.

Even with that - we had to check the thermometer every half hour or so and try to get the temp higher or lower by opening/closing the vents or adding more hickory.

If anyone has any tips on regulating the temperature, I'd love to hear them!!

Once the turkey was done we set it on the counter to cool.  We actually made it to use in our lunches this week so we carved it and placed it into containers, one of which we froze for next week. But of course we both had a little taste!  And it was delicious!  Slightly salty - I think we can cut down on the salt and the brine, and don't really need any salt, or very little, in the rub.  But it wasn't over-powering and the smoky flavor is really delicious!

Straight off the smoker!  I know it looks burnt, but it's just the skin. The meat was tender and delicious!

I'm excited to see how the brisket and chicken turn out this weekend.  Any tips?

Greek Turkey Meatballs

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Recipes from skinnytaste.com

These were very good, moist, easy to make meatballs.  Instead of cooking them in a skillet I decided to bake them.  Only because when I made these, I had too much going on with the stove top as it was.  :)

I served these on whole wheat sandwich thins (cut the meatballs in half to make it easier to eat) with some tomatoes and tzatziki sauce.  I made them a couple days ahead, then just reheated them in a small pot when we were ready to eat.


Ingredients:
1.25 lbs lean ground turkey
1 c zucchini, grated and squeezed to remove excess liquid
2 slices whole wheat bread
1/4 c bread crumbs (I used Panko)
1 large egg
2-3 cloves garlic, minced
1/4 c red onion, finely minced
1 1/2 t dry oregano
1/2 c fresh parsley, chopped
1 t dried mint
Salt & pepper

Directions:
Preheat oven to 350.

Wet bread with water and squeeze dry.  Break into small pieces and place in a medium bowl.  Combine remaining ingredients until just mixed.

Form into small meatballs - about 1" in diameter.  I made about 18 meatballs.

Place on lightly greased baking sheet.  Bake for about 25-30 minutes, turning once, until internal temperature reaches 165.

Turkey & Black Bean Sloppy Joes

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Recipe from SparkRecipes

Delicious, easy and very messy!! These take about 20 minutes start to finish and all you really have to do is toss stuff into a pan. :)

Ingredients:
1.5 lbs turkey
1 can black beans, drained and rinsed
One medium onion, sliced
1 clove garlic, minced
1 6 ou can tomato paste
12 ou tomato juice
1 t paprika
2 t chili powder
1 14 ou can tomato and green chilies
1/4 t salt
1 t onion and herb seasoning

Directions:
Brown the turkey until cooked through and drain the fat.  (I added the onion with the turkey when it was about 1/2 done, to make sure it was cooked and tender.)  Mix in remaining ingredients and stir occasionally until heated through. Serve on whole wheat bread or buns.

Turkey Meatball Hoagie

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Remember the Turkey Meatball and Spicy Tomato Sauce I made earlier in the week.  Well - it made plenty of leftovers, so I used them for Meatball Hoagies!

I just reheated the turkey and sauce in a saucepan on the stove.  Then put about 6 meatballs per hoagie roll and topped with Provolone cheese.  I stuck them under the broiler to allow the cheese to melt and the hoagie roll to warm up.  That's it!  A great, quick meal that I served with a small side salad. :)

Turkey Meatballs w/ Quick and Spicy Tomato Sauce

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Recipe from Ellie Krieger

I love recipes that can be used for multiple meals.  I made this over pasta for dinner last night, and I plan to make meatball hoagies later in the week with the leftovers. :)

J and I both thought this was great.  The meatballs were really flavorful and the sauce had just enough spice without being overpowering.  I made this in advance on Sunday, so all I had to do last night was reheat it and cook the noodles.

This recipe called for fresh herbs, but I didn't want to buy them just for a tablespoon or less, so I just used dry.

Ingredients:
Sauce:
1 T olive oil
1 medium onion, chopped
4 cloves garlic, minced
3 T tomato paste
1 (28-ou can) fire roasted diced tomatos
1 t finely minced canned chipotle in adobo
1/2 t dried oregano
1/2 t dried rosemary
Salt
1 T dried basil
(note: I also added in some water at the end, as it was a bit too thick for my tastes)

Meatballs:
1 lb ground turkey
1/2 c bread crumbs
1/4 c grated Parmesan
1/2 c finely grated carrot
1/2 c finely chopped onion
2 large cloves garlic, minced
1 t dried parsley
1 t dried thyme
1 egg, lightly beaten
1/2 t salt
Pepper

Directions:
For the sauce, in a large saucepan heat the oil over medium heat.  Add the onions until translucent, then add the garlic and cook for about 1 minute more.

Add remaining ingredients and bring to a low boil, reduce heat and simmer for about 15 minutes, until liquid has evaporated slightly.

For the meatballs - preheat the broiler and spray a cookie sheet with cooking spray.

Combine turkey with all other ingredients in a large mixing bowl.  Form the turkey into 1-inch balls (the recipe says 2 1/2-inch, but I wanted mine smaller - this made about 24 meatballs) and place on the cookie sheet.

Broil for about 7-8 minutes, turning once, until browned and almost cooked through.  Remove from the oven and place in the sauce.  Cover and cook for an additional 10 minutes.  Serve over pasta (or however you wish to eat it.) :)

Roasted Red Pepper Turkey Fettuccine

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Recipe from Netts Nook

This was a really good, easy recipe to throw together for a weeknight meal.

Ingredients:
12 ou uncooked fettuccine
3/4 c skim milk
4 ou fat free cream cheese, cube
1/2 c reduced fat garlic-herb spread (I used 4 wedges laughing cow)
2 c cubed cooked turkey breast
10 ou broccoli
1/2 c roasted red peppers, chopped
1/2 c shredded Parmesan cheese, divided
1/4 t pepper

Directions:
Cook fettuccini according to package directions.

Meanwhile, in a large skillet, combine milk, cream cheese and herb-garlic spread.  Cook and stir over medium heat until cheeses are melted.  Add the turkey, broccoli, peppers, 1/4 c Parm, and the pepper and heat through.

Add the noodles to the cheese/turkey mixture.  Mix well.  Top each serving with a bit of Parmesan cheese.

Slow Cooker Turkey Stew

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Recipe from recipezaar.com

J and I both loved this stew!!  You'll be seeing a lot of slow cooker recipes from me now that the weather is getting cooler.  Especially soups and stews. :) 

To save time in the morning - I cooked the turkey the night before and also chopped all of the veggies.  So in the morning - I just had to throw it together.

Serve this with some fresh, crusty bread.  YUM!

My changes: I skipped the green beans and carrots and used turnips and parsnips instead.


Ingredients:
1 lb ground turkey
1 c chopped celery
1 1/2 c chopped parsnip
1 1/2 c chopped turnip
2 1/2 c tomato juice (next time I may go up to 3 cups - I would've liked just a bit more broth)
1 c mushrooms, sliced 1/4 in thick
1/2 c chopped tomato
1 T dried onion flakes
1 1/2 t Worcestershire
1 t dried basil
1 t dried oregano
1/2 t garlic powder (didn't have any so I threw in 3 cloves minced garlic)
1/2 t sugar
1/4 t pepper
1 bay leaf

Directions:
In a large skillet, cook the turkey, celery, parsnips and turnips until turkey is no longer pink and veggies are soft.  Add to 4 quart slow cooker (I wouldn't go any smaller than this - mine was pretty full.)

Stir in remaining ingredients.  Cover and cook on low for 6-8 hours.  Remove bay leaf and serve.

Turkey Burgers

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Recipe from Cook Like a Champion

These burgers were really good and flavorful.  However, I think next time I would not put aioli into the turkey, but just season the meat with a few of the aioli flavors.  They were falling apart a little bit.

Ingredients:
1/2 t cumin
1/2 t ground coriander
1/2 c mayo
1 T EVOO
2 t lemon juice
1 1/2 t smoked paprika
1 garlic clove, minced
1 lb ground turkey
Small red onion, sliced 1/3"
4 whole wheat buns
Arugula

Directions:
Mix the ingredients from cumin to garlic - whisk well.

Add 2 T of the aioli to the turkey and mix.  Form turkey into 4 equal sized patties.

Preheat grill to medium-high heat.

Brush onions and burgers with olive oil and sprinkle with salt and pepper.

Grill onions about 4 minutes per side, and burgers about 5 minutes per side.

Build sandwich with bun, burger, onion slices, arugula and aioli.

Lasagna Pie

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Recipe from Branny Boils Over

I made this recipe mostly for DH. He puts up with a lot of health conscious cooking, but he's an Italian boy through and through. :)

I came across this recipe on Branny's blog. It sounded delicious - and, overall, is actually pretty healthy. (Although I made it a bit less so with the cheese and flour noodles).

J and I both loved this! And he was really excited to get some pasta back in his life. :)

I used ground turkey instead of lentils (as in the original recipe) and I substituted onion for the bell pepper, and cottage cheese for the ricotta. This is definitely something I would make again.

I wouldn't call this a quick meal, but it was really easy! :)

Ingredients:
6 lasagna noodles
2+ c pasta sauce
1 lb ground turkey, cooked
1/2 c onion, chopped
1 zucchini (about 1.5-2 cups), shredded
1/2 c cottage cheese
1/4 c Parmesan Cheese
1/4 c Mozzarella (plus more to sprinkle on top)
1 egg
3 garlic cloves, minced
1 t fennel seeds
1/8 t cayenne pepper
1 T freshly chopped basil
1 t Italian seasoning
1 large tomato, sliced

Directions:
Preheat oven to 375.

Cook lasagna noodles according to package directions until just al dente. When done drain and set aside (be sure to separate them so they don't stick together).

In a large nonstick skillet, cook the onion until tender and translucent. Add shredded zucchini and garlic and cook until little liquid remains (about 5-7 minutes).

Add fennel, Italian seasoning, cayenne, and basil, plus the sauce and ground turkey.

Simmer 10-15 minutes until most of the liquid has evaporated - stirring often.

Meanwhile, in a small bowl mix the cottage cheese, Parmesan, mozzarella and a bit of Italian seasoning. Set aside.

Cut lasagna noodles in half and position in a pie plate sprayed with cooking spray in a spoke-like pattern.

Add 2/3 of the sauce/turkey mixture and top with the cottage cheese mixture.

Fold the lasagna noodles over the top, and then cover with the remaining sauce/turkey mixture, then top with the sliced tomatos, and, finally, sprinkle with mozzarella.

Bake for about 30 minutes. Cut into 6 slices and serve.

Turkey, Apple, Brie Pitas

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Adapted from Food Alla Puttanesca

These were so good! As soon as I saw this recipe on Food alla Puttanesca's blog, I knew I needed to use these flavors. YUM!

I decided on pitas mostly because I was going to buy them for the Chicken Gyros that I plan to make tonight. So I wanted to use up the extras. And I didn't want to buy a whole loaf of good, fresh bread, just for 2 sandwiches.

I definitely recommend you try these out, whether you do a pita or a panini.

Ingredients:
2 whole wheat pitas, cut in half and opened
4 slices smoked turkey
About 4 ou Brie, sliced
1/2 granny smith apple, sliced
1 1/2 medium tomatos, sliced
Spicy mustard

Directions:
Preheat toaster oven to 350.

Layer the Brie, apple, turkey, mustard and tomato into all 4 pita halves.

Place the pita halves on the toaster oven broiler pan, or line the rack with aluminum foil. Cook for about 10 minutes, until pita is toasted and cheese is melted.

Eat! :) I served these with Baked Sweet Potato Thins.

French Onion Turkey Burgers

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Recipe from The Rookie Chef

These were great - very flavorful and extremely simple to throw together. I put these on a whole wheat bun with some tomato, red onion and mustard/mayo mixture. And I served them with this incredibly delicious Avocado Tomato Salad. :)

I only made 2 burgers, so I only used 1/2 lb of meat. I have adjusted the ingredients accordingly. I think I may have put just a bit too much French Onion Dip into the mix - but that's because I didn't really measure, just eye-balled it. The burgers were just staying together. But still tasty! :)

The original recipe uses beef, but I substituted turkey to make it a bit healthier.

Ingredients:
1/2 lb ground turkey
1/4 envelope french onion soup mix
2 ou french onion dip
1/8 c bread crumbs
Pepper, to taste
Buns and whatever toppings you want

Directions:
Preheat grill on medium-high heat.

In a small bowl mix together the turkey, onion soup mix, onion dip, bread crumbs and pepper. Form into 2 patties.

Place patties on grill for about 5 minutes per side, until cooked through.

Remove from grill and build burgers with your desired toppings. Enjoy!

Tex-Mex Calzones

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Adapted from Cooking Light

I love recipes that take a dish typically associated with one ethnicity, and transform it into another. Like this one. :)

This was really delicious - I left the peppers out and added in some black beans. I also brushed the dough with an egg wash to make it a nice crispy golden brown.

Oh - and I made this into 2 larger calzones, instead of 4 small ones.

Ingredients:
1/2 lb ground turkey
1 small onion, chopped
3/4 t ground cumin
1/2 t chili powder
2 garlic cloves, minced
1/2 c salsa
1/2 c black beans, rinsed
3/4-1 c Mexican or cheddar cheese, shredded
1 11-ou can refrigerated pizza dough
1 egg beaten w/ 1 T olive oil
Sour cream for serving

Directions:
Preheat oven to 425.

Cook the turkey in a skillet for about 3 minutes (breaking it up as it cooks.)

Add the garlic, onion, cumin and chili powder to the skillet and cook until onion is tender.

Remove skillet from heat and mix in the salsa and black beans.

Unroll the dough and cut into 2 pieces and roll out. Top one end of each piece with 1/2 of the turkey mixture and some shredded cheese.

Fold the dough over and press it with a fork to seal (I forgot to do this, so mine didn't look quite so nice.)

Place the calzones on a baking sheet (sprayed with cooking spray) or pizza stone (sprinkled with corn meal).

Brush the tops of the calzones with the egg/olive oil mixture.

Place in the oven for about 12-14 minutes, or until browned. Serve with the sour cream.

Stuffed Turkey Burgers

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Recipe from Apple a Day

These were really great!

I did add some Italian bread crumbs into meat, because I was worried it would be a bit too bland. I also added chopped red onion into the stuffing. I only made enough for 2 burgers.

Ingredients:
1/2 lb ground turkey
2 cloves garlic, minced
Salt & pepper
1-2 T Italian bread crumbs
2 T roasted red pepper, chopped
2 T shredded mozzarella
2 T red onion, chopped
Balsamic Mayo (3 parts mayo to 1 part balsamic vinegar)
Basil Leaves
2 buns

Directions:
Preheat grill to a medium-medium/high heat.

Place the turkey in a bowl and mix in the garlic, salt & pepper and bread crumbs.

Form into 4 equal sized patties.

On two of the patties place 1/2 of the red pepper, mozzarella and onion. Cover with the remaining patties, and pinched the sides to seal.

Place patties on the grill for about 5-7 minutes per side. Until cooked all the way through and with an internal temp of about 165.

Toast the buns, if desired, and spread with the balsamic mayo. Then layer on the patty and some basil leaves. Serve and enjoy!

Low Fat Turkey Lasagna

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Recipe from healthycookingrecipes.com

This recipe was really good! I wasn't really sure if it would have enough flavor to it, but it definitely did. Both J and I really enjoyed this.

I was really impressed with myself because I actually did not use more cheese than it called for. :) I am a huge cheese lover - so that's a big accomplishment for me. :p And I didn't even miss it!

I served this with a small side salad. The recipe says it makes 9 servings, but I cut it into 8 slices.

Ingredients:
1 lb ground turkey
1.5 c onion, chopped
16 ou fat free cottage cheese
1 egg (or 1/4 c egg substitute)
1/4 c Parmesan cheese
1 T dried parsley
10 ou chopped spinach
8 lasagna noodles (I used no boil)
8 ou shredded mozzarella
2 cloves garlic, minced
26 ou low fat marinara
1/4 t pepper
1 T olive oil

Directions:
Preheat oven to 350 and prepare with cooking spray a 9x13 baking dish.

Mix cottage cheese, egg, Parmesan, parsley, spinach and pepper in a medium bowl. Set to the side.

Heat oil in a large pan - add the turkey, onion and garlic and cook until turkey is cooked through. About 7-8 minutes.

Add 5 cups of marinara sauce to the turkey - cook for another 5 minutes.

Spread remaining marinara in the bottom of the baking dish, and arrange 4 lasagna noodles over top.

Spread the cottage cheese mixture over the noodles, followed by 1/2 of the mozzarella and 1/2 of the turkey mixture. Arrange 4 more noodles, then the other 1/2 of the turkey and the rest of the mozzarella.

Bake for about 50 minutes to 1 hour.

Turkey Chimichangas

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Recipe from Simple but Delicious

As you know, and can hopefully tell from recent posts, I am really trying to eat healthier. Which is why I was so excited to come across this healthy chimichanga recipe - just in time for Cinco de Mayo! :)

I did add a thin layer of refried beans, because J really likes them. But, honestly, I really couldn't even tell they were there. (Guess it really was a thin layer :p )

These were really easy to make. They took about 30 minutes to put together and cook. I do think they could use a bit more spice, however. Maybe a bit more chili powder, or use hot salsa instead of medium - and I'm not someone who likes really spicy food.

Ingredients:
1 lb ground turkey
1 small red onion, diced
1 green pepper, chopped (I didn't use this, I hate green pepper)
1 t chili powder
1 can diced chilies, drained
8 ou salsa (more for dipping)
1 c cheddar or taco cheese (I used cheddar)
Low or non-fat sour cream
Refried beans, if desired
6 burrito sized tortillas

Directions:
Preheat oven to 350. Wrap tortillas in aluminum foil and place in oven for 10 minutes. Prep a 9x13 baking dish with cooking spray.

Meanwhile, in a large skillet, saute the turkey, onion, and green pepper until turkey is cooked through and onion and pepper are tender.

Once turkey is cooked through, mix in the chili powder, chilies and salsa and heat through - about 2-3 minutes.

Remove from heat and mix in the cheese until just melted.

Remove tortillas from oven and spread with refried beans, if using. Then divide turkey mixture evenly between the tortillas - place the mixture in the center.

Fold one side over, then fold in the ends, and then roll up the rest of the way, like a burrito. Place in baking dish and cook for 20 minutes.

If desired, place under broiler for 1-2 minutes to brown. Serve with salsa and sour cream.

And, of course, don't forget the margarita! (Pomegranate in this case. In the lovely hand painted glass that I got on our honeymoon on Mexico.) :) Cheers!

White Turkey Chili

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Adapted from allrecipes.com

My mom sent me this recipe to try. The changes are actually all hers.

J and I both loved this chili. It was so easy, and great for a cold night! I used the ground turkey, but it would also be great with shredded turkey or chicken.

Ingredients:
1 1/2 lb ground turkey
1 onion, chopped
4-5 cloves garlic, minced
2 cans green chili peppers, chopped
1 T ground cumin (I probably used closer to 1 1/2 T)
1 T dried oregano
1 t ground cinnamon (I probably used closer to 2 teaspoons)
Cayenne pepper to taste
Pepper to taste
2 (15 ou) cans cannellini beans
1 (15 ou) can kidney beans
5 c chicken broth
Shredded Monterrey jack cheese

Directions:
In a large pot over medium high heat, heat a few tablespoons of oil. Add in your onions, turkey and garlic. Cook until turkey is browned.

Add the chili peppers, cumin, oregano, cinnamon, cayenne and pepper. Saute for about another 5 minutes.
Add a can of cannellini beans and your kidney beans, as well as the chicken broth.

Take your other can of cannellini beans and either puree them in a food processor, or, if you're like me and too lazy to get it out of the cupboard, put them in a bowl and mash them. Then add them to the pot.
I simmered for about an hour to get all the flavors blended together, although you don't have to go this long.

Ladle the soup into your bowls, then top with the shredded Monterrey jack cheese.

Serve with some cornbread or a good thick crusty bread.

King Ranch Turkey

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I found this recipe on Kelly Cooks... and Other Amazing Feats.

I made a few small changes - the biggest being that I used turkey instead of chicken. We head leftover turkey from our crockpot turkey last week. I also used olive oil instead of butter, and added in some mushrooms.

We both thought it was really good! It definitely had a good Mexican flavor to it.

Ingredients:
3-4 T olive oil
1 medium onion, chopped
1 can condensed cream of mushroom
1 can cream of chicken
1 can diced tomatos with garlic and onions
About 2 cups shredded, cooked turkey
6-8 button mushrooms, sliced
10-12 flour tortillas, torn in large pieces (about 4-5 per tortilla)
2 cups shredded cheddar (although I probably used closer to 3)

Directions:
Preheat oven to 325.

In a large saucepan pour in the olive oil, then cook the onion about 5 minutes, until tender.

Add in the soups, tomatos, turkey and mushrooms. Mix well and allow to heat through.

Prep a 9x13 baking dish, then layer your tortillas, turkey mixture and cheese. Repeat this process 2 more times. (I only got a good 2 layers - my third was a few pieces of tortilla, and a few dots of the turkey mixture).

Bake in oven for about 30 minutes, until the top is brown and bubbly.

Crockpot Turkey

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So I know the name sounds pretty generic. I mean - this could be anything. :)

But - I had this Jenni-O turkey breast - one of those ones that you can bake in the bag. But I really didn't want to make it like that. We had turkey and gravy at Thanksgiving and Christmas - it's too soon for that again.

So I decided to put it in the crockpot with some broth and veggies. I have no idea how much of the seasonings I used - I just put them in until it looks like enough.

I served it over egg noodles, but it could stand on its own, or over rice. It was really pretty good!

Ingredients:
2.5-3 lb turkey breast
About 32 ou turkey or veggie broth (I used turkey)
1/2 c white wine
About 4 carrots, sliced
4-5 celery stalks, sliced
1 leek, sliced
1/2 onion, sliced into half moons
Sage
Rosemary
Pepper
Garlic Powder
Flour (optional)
Egg noodles

Directions:
Place all ingredients except for the flour and noodles in the crockpot and cook on low for 7-9 hours.
Remove the turkey (leave broth and veggies in the pot) and shred or slice.
If you would like - add some flour to the broth to make a thicker sauce.

Cook your egg noodles according to package directions.

Serve the turkey and sauce over the noodles. Enjoy!! This would probably be great with some good bread!

Gnocchi Spinach Bake

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Adapted from Big City Cooking.

This was a really easy recipe, and it was quite good! J and I both liked it. But I feel like it needed a bit more spice to it. Maybe throw in a bit of red pepper flakes or something like that next time.

I made a few changes to the original - added mushrooms and onions and I used Herbs de Provence instead of Italian seasoning, and Fresh Mozzarella instead of goat cheese (I'm not a big fan of goat cheese and I had lots of fresh mozzarella left from the Prosciutto wrapped chicken).

Also - this is halved from the original - since it's only the 2 of us.

Ingredients:
1/2 lb ground turkey
1/2 T Herbs de Provence
1/2 small/medium onion, chopped
1/2 T olive oil
16 ou gnocchi
4-5 button mushrooms, sliced
1 1/2 c heavy cream
1/2 c chicken broth
1/8 c flour
1/4 t salt
1/4 t pepper
1/8 t ground nutmeg
6 ou baby spinach
4-5 ou fresh mozzarella, cut into small cubes
1/4 c shredded Parmesan

Directions:
Preheat oven to 400 degrees.

In a medium skillet, heat the olive oil and then add your onion. Saute for 3-5 minutes and then add the ground turkey and season with salt, pepper, and Herbs de Provence. Cook until browned.

Meanwhile, in a lightly greased square baking dish, place your gnocchi and mushrooms.

When your turkey is cooked, mix it into the baking dish with the gnocchi and mushrooms.
In a small saucepan, whisk together the chicken broth, cream and flour over medium high heat. Whisk continuously until it simmers and thickens, about 5 minutes.

Quickly add in the nutmeg, salt and pepper. Then remove from heat, add the spinach and toss to coat.

Pour the cream and spinach mixture over the gnocchi and turkey mixture.

Then sprinkle on your mozzarella and Parmesan.

Bake for about 30 minutes, until golden in some places.