Swiss Raclette-Style Turkey, Farro & Spinach Bake

Bring 1.5 liters of salted water to a boil in a medium pot over high heat. Add 500 g of pearled farro, reduce heat to medium-low, cover, and simmer for 15 to 18 minutes until tender yet chewy. Drain any excess water.

While the farro cooks, finely chop 1 medium yellow onion, mince 3 garlic cloves, and finely chop 200 g of white button mushrooms.

Heat 2 tablespoons of olive oil in a very large skillet over medium-high heat. Add the chopped onion, minced garlic, and chopped mushrooms, and sauté for 3 minutes until softened.

Add 1600 g of ground turkey, 1 tablespoon of fresh thyme leaves, 1 teaspoon of salt, and 1/2 teaspoon of black pepper to the skillet. Cook for 10 to 12 minutes, breaking the meat up with a wooden spoon, until the turkey is fully browned and cooked through.

Pour 60 ml of dry white wine into the skillet to deglaze, scraping up any browned bits from the bottom. Simmer for 1 minute until the liquid mostly evaporates, then remove the skillet from the heat.

Measure out exactly 1200 g of the cooked turkey-mushroom mixture and place it into airtight containers. Let cool, then refrigerate to reserve for Days 3, 4, and 5.

Measure out 350 g (dry equivalent, which is approximately 700 g cooked weight) of the cooked farro and place it into airtight containers. Let cool, then refrigerate to reserve for Days 2 and 4.

To the remaining turkey mixture in the skillet, add the remaining cooked farro (about 300 g cooked weight) and 150 g of fresh baby spinach. Stir over low heat for 1 to 2 minutes until the spinach is wilted.

Preheat your oven's broiler to high. Transfer the turkey, farro, and spinach mixture to a medium baking dish and top evenly with 120 g of sliced raclette cheese.

Place the dish under the broiler for 2 to 3 minutes until the raclette cheese is melted, bubbly, and lightly golden brown. Serve immediately.