DIO Makeover: Turkey Italian Sausage and Spinach Gratin

Posted January 9, 2012 By Janice Turkey Italian Sausage and Spinach

The LA Times had a wonderful end-of-the-year article with their Top 10 favorite recipes of the year.  Of course, most of them weren’t diet friendly, or for that matter, even diet-adaptable.  But this one was worth trying.  The picture in the paper was amazing.  I think my version came out pretty darn good.  Save your oat bran allowance for dinner for sure.  It was well worth it!

TURKEY ITALIAN SAUSAGE AND SPINACH GRATIN
(Inspired by Noelle Carter of the LA Times Test Kitchen)

1 lb Turkey Italian Sausage
1/4 cup white wine
2 bunches kale, chopped
2 cups fat free milk
2 T cornstarch mixed with 2 T of the above mentioned milk
1/4 cup goat cheese
1/2 cup fat free cheddar, shredded
1/4 cup fresh parsley, chopped
2 t lemon zest
2 T Parmesan cheese, finely grated

Brown the sausage in a heavy skillet or Dutch oven until fully cooked.  Add the wine and cook til almost evaporated, about 2 or 3 minutes.  Add the kale, one handful at a time until all of it has wilted.  Remove pan from the heat and set aside.  In another pan, whisk the cornstarch into the milk over medium heat and cook for about 10 minutes, or until milk has thickened.  Whisk in the cheddar and goat cheeses until fully melted.  Stir in the sausage and kale.  Pour mixture into a large casserole dish, sprayed with a bit of cooking spray.  In another small bowl, combine the Parmesan, the breadcrumbs, lemon zest and parsley.  Give them a nice spray of cooking spray.  Sprinkle over the top of the casserole.  Bake at 350 for 25-30 minutes.

ITALIAN OAT BRAN BREADCRUMBS

8 T Oat Bran
8 T Wheat Bran
5 T nonfat Greek yogurt
2 eggs or 1/2 cup egg whites
1/2 t salt
pepper
1 t dried parsley
1 t dried basil
1/2 t red pepper flakes
2 T Parmesan cheese, finely grated
1 t baking powder

Pour batter into a square brownie pan.  Bake for 20-25 minutes.  Let cool 10 minutes and scrape it out of the pan with 2  forks.  Let cool completely.  Place crumbles in a food processor and process to breadcrumb consistency.  Then I toasted the breadcrumbs at 350 for 15-20 minutes, until a nice light brown.  Keep unused breadcrumbs in the fridge.

3 servings of oat bran

Serves 8

View the original article here