Leftover Thanksgiving Lunch

Ingredients:

4 refrigerated biscuits
1 (8 ounce) tub cream cheese spread with chive and onion
¾ cup milk
2½ cups coarsely shredded cooked turkey
1 (6 ounce) package fresh baby spinach (6 cups)
Salt and black pepper
½ cup whole cranberry sauce

Directions:

1. Prepare biscuits according to package directions.

2. Meanwhile, in a 4-quart Dutch oven heat cream cheese over medium-low heat to soften.

3. Whisk in milk until nearly smooth.

4. Add turkey; heat through.

5. Stir in spinach until coated and slightly wilted. Season to taste with salt and pepper.

6. Carefully split warm biscuits; place biscuit bottoms on plates. Spoon turkey mixture onto biscuit bottoms. Top with cranberry sauce; add biscuit tops. Serve immediately.

Serves 4

Per serving
Calories 530
Total Fat 28g
Sat 16g
Protein 32g
Carb 33g
Fiber 2g
Cholesterol 125mg
Sodium 808mg

The image featured at the top of this post is ©Elena Veselova/Shutterstock.com.