Turkey Breast Florentine Recipe

Nutrition Facts

  • One serving:
  • (1 each)
  • Calories:
  • 353
  • Fat:
  • 14 g
  • Saturated Fat:
  • 6 g
  • Cholesterol:
  • 128 mg
  • Sodium:
  • 522 mg
  • Carbohydrate:
  • 8 g
  • Fiber:
  • 2 g
  • Protein:
  • 47 g


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Turkey Breast Florentine

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"A lovely dish for guests, this spinach-stuffed turkey breast look s beautiful when you slice it for serving," Shirley Goehring writes from Lodi, California. "I've also spooned the filling into a pocket slit in a boneless center-cut pork roast with delicious results."

SERVINGS: 6-8

CATEGORY: Main Dish

METHOD: Baked

TIME: Prep: 30 min. Bake: 1 hour 25 min. + standing

Ingredients:

  • 1 boneless skinless turkey breast half (3 to 4 pounds)
  • 5 bacon strips
  • 3/4 cup chopped onion
  • 3 tablespoons all-purpose flour
  • 3/4 teaspoon dried tarragon
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1-1/2 cups milk
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1 jar (4-1/2 ounces) sliced mushrooms, drained
  • 1 tablespoon butter, melted
  • 1/3 cup cubed process cheese (Velveeta)

Directions:

Make a lengthwise slit down the center of the turkey breast to within 1/2 in. of bottom. Open meat so it lies flat; cover with plastic wrap. Flatten to 1/2-in. thickness. Remove plastic; set aside.
    In a large skillet, cook two bacon strips until crisp. Drain, reserving 2 tablespoons drippings. Crumble bacon; set aside. In the drippings, saute onion until tender. Stir in the flour, tarragon, salt and pepper until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat.
    Refrigerate 1/2 cup sauce. Add the spinach, mushrooms and crumbled bacon to the remaining sauce; spread over turkey breast. Starting at a short end, roll up and tuck in ends; tie with kitchen string. Place on a rack in a greased shallow roasting pan. Brush with butter. Cover loosely with foil.
    Bake at 350° for 1 hour. Remove foil. Cut remaining bacon strips in half; place over the turkey. Bake 25-35 minutes longer or until a meat thermometer reads 170°.
    Discard string. Let turkey stand for 10 minutes before slicing. Meanwhile, heat the reserved sauce; stir in cheese until melted. Serve with the turkey. Yield: 6-8 servings.


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