- 1 pound turkey cutlets or turkey scallopine, cut in thin strips or cubes
- salt and freshly ground black pepper
- 2 tablespoons olive oil
- 3 tablespoons butter
- 1 bunch green onions, thinly sliced, about 1 cup
- 2 cloves garlic, finely minced
- 2 tablespoons flour
- 1 teaspoon dried leaf basil
- 1 1/2 cups milk
- 4 ounces shredded Parmesan cheese, about 1 cup
- 3 to 4 cups cooked rice
- 6 ounces baby spinach
- salt and pepper, to taste
- ground paprika
Sprinkle turkey with salt and pepper. Heat oil in a large skillet over medium heat; add turkey and cook, stirring, until cooked through. Remove to a plate and set aside.
Melt butter in the same skillet; add the green onions and garlic and cook, stirring, for 2 minutes. Stir in the flour until well blended, then stir in basil and milk. Cook, stirring, until thickend. Add Parmesan cheese and continue cooking until cheese is melted. Pour the sauce into a bowl and set aside.
In the same skillet, combine the rice with spinach and 2 tablespoons of dry white wine, water, or chicken broth. Cook, stirring, until spinach is wilted. Taste and add salt and pepper, as needed.
Spoon the rice mixture into the prepared baking dish. Top with the cooked turkey then spread sauce over all. Sprinkle with paprika. Bake for 20 minutes, until bubbly.
Serves 4 to 6.
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