Turkey with Pineapple Salsa, Spinach Gratin & Cajun Blue Cheese Potatoes Recipe - Martin Bros. Distributing

Martin Bros. Recipes

Turkey with Pineapple Salsa, Spinach Gratin & Cajun Blue Cheese Potatoes

Keywords: Side Dishes, Poultry

Added: November 18, 2014

POTATOES | SERVINGS: 35

1 pack Basic American Brilliant Beginnings Recipe-Ready Mashed Potatoes (603010)
1/2 lb Butter
2 Tbsp Salt
1 Tbsp McCormick Cajun Seasoning (472171; 472781)
2 cups Cream
8 oz Crumbled Blue Cheese (903758; 903870; 900448)

Prepare potatoes. Add remaining ingredients.
Optional: Finish with more blue cheese crumbles.

SALSA | SERVINGS: 10

4 cups Wholesale Pineapple (377430)
1/2 cup Bix Quality Cut Diced Green Pepper (380761)
1/2 cup Capital City Red Pepper (361251; 361250), diced
1/2 cup Capital City Medium Red Onion (361110), diced

Combine all ingredients.

SPINACH | SERVINGS: 20

1/2 cup Butter
2 cups Bix Quality Cut Diced Yellow Onions (380718)
4 lb Frozen Spinach, thawed, drained
1 qt Custom Culinary Whisk & Serve White Sauce Mix (501540)
1 tsp McCormick Ground Nutmeg (472391)
1 Tbsp Wholesale Minced/Chopped Garlic in Water (391020)
2 cups Kraft Grated Parmesan Cheese (903460), divided
1 cup Biery Shredded Swiss Cheese (903768)

Preheat oven to 425°F. Melt butter in saucepan; add onions and sauté until translucent; mix with spinach, white sauce, nutmeg, garlic, 1 cup parmesan and Swiss. Pour mixture into prepped hotel pan; top with remaining parmesan and bake until cheese starts to brown and dish is heated throughout.


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