Turkey and White Bean Skillet

Close up of a wooden spoon resting in a copper skillet with a mixture of leftover turkey, white beans and wilted spinach.

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This one pot turkey and white bean skillet with spinach is just 5 ingredients and about 15 minutes to make. It’s simple, tasty and perfect for using up leftover turkey!

Prep Time5

Cook Time10

Total Time15

Yield: 3 -4 servings

Ingredients

2 teaspoons extra-virgin olive oil
⅔ cup diced onion
2 cloves garlic, minced
2 ½ cups chopped leftover cooked turkey
1 (15 oz.) can cannellini beans, rinsed and drained
2 large handfuls fresh baby spinach (see notes)

For serving (optional):

Gravy, for drizzling
Shredded mozzarella or Parmesan cheese, or an Italian blend cheese

Instructions

Heat the olive oil in a large skillet over medium heat. Add the onion and sauté until tender, about 4-5 minutes.
Add the garlic and cook an additional 30 seconds, until fragrant.
Add the turkey, beans and spinach and stir until heated through and the spinach is wilted, about 2-3 minutes.
Season to taste with salt and pepper.
Serve immediately, topped with cheese, if using.

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Notes

Spinach: You can use an entire 5-6 oz. bag of baby spinach, a few handfuls of regular spinach, or you could substitute any leftover Thanksgiving veggies you may have on hand, such as green beans or Brussels sprouts. You can also add in some extra vegetables, like mushrooms or zucchini. (Sauté those along with the onion in the beginning, until they are tender.)

Leftovers, once cooled, can be stored in the refrigerator for up to 5 days. Reheat in a skillet or in the microwave until hot.

Nutrition

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