I know it's only Christmas eve, however I know that many of you have had some smaller celebrations spread out over the month of December, and if so, you likely have some leftovers! This leftover turkey bowl has all the appealing holiday flavours - instead of simply reheating leftovers, why not try this delicious twist on holiday turkey!
2 tbsps Extra Virgin Olive Oil
4 cups Baby Spinach
2 lbs Turkey Breast
2/3 cup Goat Cheese (crumbled)
1/2 cup Bone Broth
2 cups Frozen Cranberries (diced)
1 Navel Orange (juiced)
1 tbsp Raw Honey
Sea Salt & Black Pepper (to taste)
Preheat the oven to 425ºF (218ºC).
Heat olive oil in a skillet over medium heat. Add baby spinach and saute until wilted. Once wilted, remove from heat.
Cut or tear turkey into bite sized pieces.
Using half of the turkey, spread a layer into the bottom of the baking dish, followed by the goat cheese and wilted spinach. Cover with the rest of the turkey. Pour the broth over top. Cook in the oven for 35 to 45 minutes or until heated through.
Meanwhile, start the cranberry sauce. Combine cranberries, orange juice and honey in a sauce pan. Place over medium heat and stir occasionally for about 15 minutes or the sauce thickens. Reduce heat to low and cover until ready to serve. Add a few splashes of water if the sauce becomes too thick.
Remove the turkey and let it rest for 5-10 minutes. Drizzle with cranberry sauce. Season with salt and pepper to taste. Enjoy!