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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."
Nutritional Facts 1 serving equals 336 calories, 11 g fat (5 g saturated fat), 126 mg cholesterol, 488 mg sodium, 8 g carbohydrate, 2 g fiber, 48 g protein.
Originally published as Turkey Breast Florentine in Taste of Home February/March 2002, p18
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Reviewed on Aug. 20, 2011 by raceywlf
I started making this in 2006 and made it many times since then, especially on special occasions. I usually buy a 9 lb whole breast, divide it in 1/2 and debone it, and make a double recipe of the spinach stuffing, follow the recipe and it comes outlooking luscious, I also make a turkey gravy from the drippings, and a mushroom ragout. and it all tastes wonderful. thanks for the recipe.
I started making this in 2006 and made it many times since then, especially on special occasions. I usually buy a 9 lb whole breast, divide it in 1/2 and debone it, and make a double recipe of the spinach stuffing, follow the recipe and it comes out
looking luscious, I also make a turkey gravy from the drippings, and a mushroom ragout. and it all tastes wonderful. thanks for the recipe.
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