Turkey Breast Florentine Recipe

5 2 3
Turkey Breast Florentine Recipe
Turkey Breast Florentine Recipe photo by Taste of Home
Publisher Photo

Turkey Breast Florentine Recipe

Read Reviews
5 2 3
Publisher Photo
"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."
MAKES:
6-8 servings
TOTAL TIME:
Prep: 30 min. Bake: 1 hour 25 min. + standing
MAKES:
6-8 servings
TOTAL TIME:
Prep: 30 min. Bake: 1 hour 25 min. + standing

Ingredients

  • 1 boneless skinless turkey breast half (3 to 4 pounds)
  • 5 Jones Dairy Farm Dry-Aged Bacon strips, divided
  • 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

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 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 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.
Originally published as Turkey Breast Florentine in Taste of Home February/March 2002, p18

Nutritional Facts

1 serving: 336 calories, 11g fat (5g saturated fat), 126mg cholesterol, 488mg sodium, 8g carbohydrate (3g sugars, 2g fiber), 48g protein.

  • 1 boneless skinless turkey breast half (3 to 4 pounds)
  • 5 Jones Dairy Farm Dry-Aged Bacon strips, divided
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
Originally published as Turkey Breast Florentine in Taste of Home February/March 2002, p18

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Reviews forTurkey Breast Florentine

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cindiak User ID: 221828 230772
Reviewed Aug. 5, 2015

"Excellent! I have made this several times. It is so simple and a beautiful presentation."

MY REVIEW
raceywlf User ID: 3872239 59342
Reviewed Aug. 20, 2011

"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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