In the Kitchen: Turkey and Spinach bake

As Fi mentioned in a previous post someone amazing (aka me) bought her the new Mary Berry cookbook. Now as is the normal occurrence when a new cookbook arrives, we set out to try a new recipe from the book straight away. Surely that’s the first thing anyone does when they get a new recipe book?


Presents for @fievans @mary1evans & @beccaevans93 #signed copies of #cookstheperfect

View on Instagram

When looking through for something new to cook I knew that I wanted something quick, easy and warm – it was on one of those chilly September days, so comfort was at the top of the list. One of the first things I found was a recipe called Swiss Chicken, Spinach, & Mushroom Bake which fitted the bill perfectly. Another plus to choosing this recipe was that I had all the ingredients already, well apart from chicken, but I had turkey so figured that would do just as well.

To make the recipe of loveliness for 6 people follow this recipe…

Ingredients –
750g fresh spinach
1/4 tsp grated nutmeg
salt and pepper
725g turkey – the original recipe uses chicken, but we didn’t have any so it was turkey for us.
2 tbsp olive oil
25g butter
200g button mushrooms sliced
1 garlic clove
200ml creme fraiche
75g Gruyere cheese, grated

Recipe –

  1. Cook the spinach – Trim the thick stalks off of the spinach, wash and place into a large pan, cover and cook for 5 minutes. Drain it, chop it and return it to the pan. Next toss back into the pan, add the nutmeg and seasoning and toss the spinach over a high heat to dry it. Finally layer the spinach over the bottom of your baking dish. 
  2. Preheat the oven to 220C.
  3. Cook the turkey fillets –  season the meat and heat the oil in a non-stick frying pan. Once hot, add the turkey in batches, frying over a medium heat for 2 minutes on each side. Layer the turkey over the spinach. 
  4. Make the sauce – melt the butter in the frying pan, add the sliced mushrooms, garlic, salt and pepper and fry over a medium heat for 5 minutes, stirring continuously. Add the creme fraiche a spoonful at a time and stir for a minute or two until there’s a creamy sauce. Pour the sauce over the turkey pieces. 
  5. Sprinkle with the cheese and bake for 30 minutes.

We served this really simply with baked potatoes and brocolli, and it was exactly what we needed. Perfectly warm and comforting. Try it and see what you think.

Laura xx



Me too! I have to admit I picked out all the mushrooms and piled them on Fi’s plate! I love the taste but I really can’t stand the texture of them.

Laura xx


I love Mary Berry too. She’s just so lovely and down to earth and she cooks amazing things 🙂

Comments are closed.