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Turkey Breast Florentine

 Turkey Breast Florentine
"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."
6-8 ServingsPrep: 30 min. Bake: 1 hour 25 min. + standing


  • 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 shredded Swiss cheese


  • 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 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

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Turkey Breast Florentine (continued)

Directions (continued)

  • 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
  • turkey is no longer pink.
  • Discard string. Let turkey stand for 10 minutes before slicing.
  • Meanwhile, heat the reserved sauce; stir in cheese until melted.
  • Serve with turkey. Yield: 6-8 servings.
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.