Recipe of the Week

  • 1 Cup Dry Wild Rice
  • 16 ounces Foster Farms Organic Ground Turkey
  • 1/4 Cup All Purpose Flour
  • 1½ Cups Whole Milk
  • 2 teaspoons Dry Italian Seasoning (no salt)
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 1/2 teaspoon Kosher Salt
  • 1/2 teaspoon Ground Pepper
  • 6 ounces Fresh Bagged Spinach, (don't worry, it will shrink)
  • 12 ounce Jar Marinated Artichoke Hearts - chopped (14 oz can artichoke hearts can be used instead)
  • 2½ Cups Shredded Mozzarella Cheese
  1. Prepare wild rice according to package instructions. Set aside.
  2. Preheat oven to 375°F
  3. In a large pot over medium/high heat, brown the turkey.
  4. Reduce heat to medium. Sprinkle in the flour and immediately stir to coat. Cook while stirring for 30 seconds.
  5. Add milk, Italian season, garlic powder, onion powder, salt, pepper and spinach.
  6. Stir and cook until sauce begins to thicken and spinach wilts. Add chopped artichokes.
  7. Cook and stir for 1-2 more minutes or until the mixture is bubbling.
  8. Stir in rice. Add additional salt/pepper to taste if needed.
  9. Remove mixture from heat. Transfer to a 2qt casserole dish. Top with shredded cheese and bake for 15 minutes.
  10. Broil on high for 1-2 minutes until brown on top.
  11. Let cool for 5 minutes before serving.

Kali Maurer