Turkey Breast Florentine Recipes

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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."

Provided by Taste of Home

Categories     Dinner

Time 1h55m

Yield 6-8 servings.

Number Of Ingredients 12



Turkey Breast Florentine image

Steps:

  • 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.

Nutrition Facts : Calories 336 calories, Fat 11g fat (5g saturated fat), Cholesterol 126mg cholesterol, Sodium 488mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 2g fiber), Protein 48g protein.

1 boneless skinless turkey breast half (3 to 4 pounds)
5 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

TURKEY FLORENTINE

"This creamy dish is one of my family's favorite ways to use up leftover turkey and gravy," adds Emily. "With the spinach and noodles, it's a hearty meal-in-one."

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 8



Turkey Florentine image

Steps:

  • Cook spinach according to package directions; drain. Stir in butter. Place noodles in a greased 11x7-in. baking dish; top with spinach. , In a large bowl, combine the turkey, gravy, onion dip and onion salt; spoon over spinach. Sprinkle with cheese. Bake, uncovered, at 325° for 25 minutes or until bubbly.

Nutrition Facts : Calories 253 calories, Fat 12g fat (6g saturated fat), Cholesterol 60mg cholesterol, Sodium 696mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 2g fiber), Protein 16g protein.

1 package (10 ounces) frozen chopped spinach
2 tablespoons butter
2 cups cooked noodles
1-1/2 cups diced cooked turkey
1 cup turkey or chicken gravy
1 carton (8 ounces) sour cream onion dip
1/2 teaspoon onion salt
2 tablespoons grated Parmesan cheese

TURKEY FLORENTINE

Make and share this Turkey Florentine recipe from Food.com.

Provided by PugGrannie

Categories     One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 13



Turkey Florentine image

Steps:

  • Coat a large nonstick skillet with nonstick spray. Add turkey pieces, season with 1/8 teaspoon salt and cook over medium-high heat for 5 minutes, turning halfway through cooking. Remove to a plate and reserve.
  • Coat skillet with more spray; add onion. Cook on medium-low for 5 minutes, stirring occasionally; add 2 tablespoons of water to prevent sticking if needed.
  • Add mushrooms; cook for 5 more minutes, stirring occasionally. Sprinkle flour over top and stir. Cook for 1 minute.
  • Stir in half-and-half, nutmeg, hot pepper sauce and remaining 1/4 teaspoon salt. Bring to a boil. Lower heat and simmer 1 minute.
  • Gradually stir in the spinach and cook until wilted.
  • Add turkey and mustard and heat through.
  • Stir in the Swiss cheese until just melted.
  • Serve immediately with cooked noodles.

4 turkey breast cutlets, cut into 1-inch pieces (about 1 lb. total)
1/8 teaspoon salt
1/4 teaspoon salt
1 large onion, chopped
1/2 lb mushroom, sliced
2 tablespoons all-purpose flour
1 cup fat-free half-and-half
1/4 teaspoon ground nutmeg
1/4 teaspoon hot red pepper sauce
1 (6 ounce) bag Baby Spinach
2 tablespoons grainy mustard
1/2 cup reduced-fat swiss cheese, shredded (such as Alpine Lace)
2 cups egg noodles, cooked

SEARED TURKEY BREAST WITH ROASTED ROOT VEGETABLES AND CHARDONNAY GRAVY

Provided by Tyler Florence

Categories     main-dish

Time 1h25m

Yield 6 to 8 servings

Number Of Ingredients 19



Seared Turkey Breast with Roasted Root Vegetables and Chardonnay Gravy image

Steps:

  • Preheat oven to 375 degrees F.
  • Cut the turkey breast in half and remove the breastplate from the meat. Place the bone in a large roasting pan, drizzle with olive oil and season with salt and pepper. The breastbone will act as a natural roasting rack. Surround it with the vegetables and herbs. Drizzle with oil and season again. Bake in the oven for 15 minutes while preparing the turkey breast.
  • Coat a large skillet with oil. Over medium heat, sear the turkey breast skin side down until crispy. In a small bowl, combine honey, thyme leaves, salt, and pepper. Remove the turkey from the skillet and brush with the honey paste.
  • Remove the roasting pan from the oven, then lay the turkey breast on top of the roasted bone. Pour in the wine and chicken broth. Cover with aluminum foil and return to the oven for 30 to 40 minutes. Baste periodically.
  • Arrange the turkey breast and root vegetables on a serving platter. Heat the pan juices on the stovetop over medium flame. Scrape the roasting pan with a wooden spoon to loosen particles from bottom and sides. Mix the flour with 3 tablespoons water to create a slurry and whisk into the pan sauce. Reduce heat and simmer until thickened to sauce consistency, about 8 minutes. Season with salt and pepper. Serve gravy alongside the turkey platter.

1 (4-pound) bone-in whole turkey breast
Olive oil
Salt and pepper
2 turnips, halved
2 rutabaga, halved
2 parsnips, halved
4 carrots
2 onions, halved
1 garlic bulb
2 sprigs rosemary
4 bay leaves
8 sprigs fresh thyme
1/2 cup orange blossom honey
2 tablespoons fresh thyme leaves
1 teaspoon salt
1/2 teaspoon black pepper
1 cup Chardonnay
1 cup chicken broth
1 tablespoon flour

FLORENTINE MEATBALLS

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 16



Florentine Meatballs image

Steps:

  • Preheat oven to 400 degrees F.
  • Wring defrosted spinach dry in a clean kitchen towel. Place turkey in a bowl and make a well in the middle of it. Add the spinach, all but 3 tablespoons of the onion, all of the garlic, 1 large egg, about 1/4 cup milk, bread crumbs, grated Parmesan, salt and pepper. Mix well. Form into 12 large balls and drizzle with extra-virgin olive oil. Arrange on a nonstick cookie sheet and roast 20 minutes, or until cooked through.
  • While balls are in the oven, heat a small sauce pot over medium heat. Add a drizzle of extra-virgin olive oil and 2 tablespoons butter. Melt butter, add remaining finely chopped onion and cook 2 minutes then whisk in flour. Cook flour 1 minute, then whisk in 1 1/2 cups milk and 1 cup stock. Bring liquid up to a boil then stir in shredded provolone or blended Italian cheeses. Season the sauce with salt, pepper and nutmeg, turn heat to lowest setting.
  • Place 3 balls on dinner plates and top with sauce, garnish with parsley.

1 box frozen spinach, defrosted in the microwave
1 1/3 pound (1 package) ground turkey breast
1 medium onion, finely chopped, divided
3 cloves garlic, chopped
1 large egg
1 3/4 cups milk, divided
3/4 cup bread crumbs, 3 handfuls
1/2 cup grated Parmigiano-Reggiano, 2 palm fulls
Coarse salt and black pepper
Extra-virgin olive oil, for drizzling
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup chicken stock
1 (10-ounce) sack shredded provolone or blend of Italian cheeses, available on dairy aisle
1/2 teaspoon freshly grated nutmeg, eyeball it
1/4 cup parsley leaves, chopped

SAVORY TURKEY MEATLOAF FLORENTINE

Our honey-mustard glazed Turkey Meatloaf Florentine is full of onion, garlic, red peppers-and spinach, of course.

Provided by My Food and Family

Categories     Home

Time 1h40m

Yield Makes 8 servings.

Number Of Ingredients 11



Savory Turkey Meatloaf Florentine image

Steps:

  • Heat oven to 350°F.
  • Mix first 6 ingredients in large bowl until well blended. Add spinach, peppers and onions; mix well.
  • Shape into 9x4-inch loaf in 13x9-inch pan sprayed with cooking spray.
  • Bake 45 min. Mix mustard and honey; brush onto meatloaf. Bake 25 to 35 min. or until done (165°F). Let stand 10 min. before slicing.

Nutrition Facts : Calories 180, Fat 2 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 25 g

1-1/2 lb. extra-lean 99% fat-free ground turkey breast
1/2 cup creamy wheat (enriched farina) hot cereal (1-minute, 2-1/2-minute or 10-minute cook time), uncooked
1/2 cup cholesterol-free egg product
1/2 cup HEINZ Tomato Ketchup
1 clove garlic, minced
1 tsp. dried basil leaves
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1/2 cup chopped red peppers
1/4 cup chopped onions
1 Tbsp. GREY POUPON Country Dijon Mustard
1 Tbsp. honey

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.'

Provided by Allrecipes Member

Time 1h55m

Yield 6

Number Of Ingredients 12



Turkey Breast Florentine image

Steps:

  • Cut a lengthwise slit in turkey breast to within 1/2 in. of opposite side; open meat so it lies flat. Cover with plastic wrap and flatten to 1/2-in. thickness. Remove plastic wrap; set aside.
  • In a 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 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 roasting pan. Brush with butter. Cover loosely with foil.
  • Bake at 350 degrees F 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 degrees F. Discard string. Let turkey stand for 10 minutes before slicing. Meanwhile, heat the reserved sauce; stir in cheese until melted. Serve with the turkey.

Nutrition Facts : Calories 514.3 calories, Carbohydrate 11.9 g, Cholesterol 192.9 mg, Fat 22.7 g, Fiber 2.4 g, Protein 63.4 g, SaturatedFat 8.7 g, Sodium 756.3 mg, Sugar 5.2 g

1 (3 pound) turkey breast half, bone removed
5 strip (blank)s bacon strips
¾ cup chopped onion
3 tablespoons all-purpose flour
¾ teaspoon dried tarragon
½ teaspoon salt
¼ teaspoon pepper
1 ½ cups milk
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1 (4.5 ounce) jar sliced mushrooms, drained
1 tablespoon butter, melted
⅓ cup cubed process cheese (Velveeta)

MINI FLORENTINE CUPS

Get all the great flavors of chicken Florentine in appetizer form with our Mini Florentine Cups recipe. Not only are Mini Florentine Cups delicious, but they're also a Healthy Living recipe that is ready in 35 minutes. All in all, that sounds pretty perfect to us.

Provided by My Food and Family

Categories     Superfood Recipes

Time 35m

Yield 12 servings

Number Of Ingredients 7



Mini Florentine Cups image

Steps:

  • Heat oven to 350°F.
  • Combine all ingredients except turkey.
  • Unfold turkey slices; use to line insides of 24 miniature muffin pan cups. Fill with spinach mixture.
  • Bake 15 min. or until heated through. Cool 5 min. before removing from pan to serve.

Nutrition Facts : Calories 80, Fat 3.5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 20 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 0.699 g, Sugar 0 g, Protein 7 g

1 pkg. (10 oz.) frozen chopped spinach, cooked, well drained
1/2 cup KRAFT 2% Milk Shredded Mozzarella Cheese
1/3 cup PHILADELPHIA 1/3 Less Fat than Cream Cheese
1 Tbsp. KRAFT Grated Parmesan Cheese
1 Tbsp. finely chopped onions
1/4 tsp. garlic powder
24 slices OSCAR MAYER Deli Fresh Oven Roasted Turkey Breast

FLORENTINE MEATBALLS

Make and share this Florentine Meatballs recipe from Food.com.

Provided by E.A.4957

Categories     Poultry

Time 30m

Yield 12 meatballs, 6 serving(s)

Number Of Ingredients 11



Florentine Meatballs image

Steps:

  • Preheat oven to 400 degrees F.
  • Wring defrosted spinach dry in a clean kitchen towel.
  • Place turkey in a bowl and make a well in the middle of it.
  • Add the spinach, onion, garlic, 1 large egg, about 1/4 cup milk, bread crumbs, grated Parmesan, salt and pepper. Mix well. Form into 12 large balls and drizzle with extra-virgin olive oil. Arrange on a nonstick cookie sheet and roast 20 to 25 minutes (depending on your oven).
  • Top with alfredo sauce.

8 ounces frozen spinach, defrosted in the microwave
1 1/3 lbs ground turkey breast
1 small onion, very finely chopped
3 garlic cloves, finely chopped
1 large egg
1/4 cup milk
3/4 cup breadcrumbs
1/2 cup grated parmigiano-reggiano cheese
coarse salt
black pepper, to taste
1 tablespoon extra virgin olive oil, for drizzling

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.'

Provided by Allrecipes Member

Time 1h55m

Yield 6

Number Of Ingredients 12



Turkey Breast Florentine image

Steps:

  • Cut a lengthwise slit in turkey breast to within 1/2 in. of opposite side; open meat so it lies flat. Cover with plastic wrap and flatten to 1/2-in. thickness. Remove plastic wrap; set aside.
  • In a 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 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 roasting pan. Brush with butter. Cover loosely with foil.
  • Bake at 350 degrees F 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 degrees F. Discard string. Let turkey stand for 10 minutes before slicing. Meanwhile, heat the reserved sauce; stir in cheese until melted. Serve with the turkey.

Nutrition Facts : Calories 514.3 calories, Carbohydrate 11.9 g, Cholesterol 192.9 mg, Fat 22.7 g, Fiber 2.4 g, Protein 63.4 g, SaturatedFat 8.7 g, Sodium 756.3 mg, Sugar 5.2 g

1 (3 pound) turkey breast half, bone removed
5 strip (blank)s bacon strips
¾ cup chopped onion
3 tablespoons all-purpose flour
¾ teaspoon dried tarragon
½ teaspoon salt
¼ teaspoon pepper
1 ½ cups milk
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1 (4.5 ounce) jar sliced mushrooms, drained
1 tablespoon butter, melted
⅓ cup cubed process cheese (Velveeta)

MEATLOAF FLORENTINE

Although your mom's meatloaf will always hold a special place in your heart, our Meatloaf Florentine will make a new space in your heart. This Healthy Living recipe combines ground turkey, red peppers, spinach, mozzarella and other traditional meatloaf ingredients for a tasty Meatloaf Florentine.

Provided by My Food and Family

Categories     Home

Time 1h20m

Yield 8 servings

Number Of Ingredients 9



Meatloaf Florentine image

Steps:

  • Heat oven to 350°F.
  • Mix first 5 ingredients just until blended; press into 12x10-inch rectangle on sheet of waxed paper.
  • Combine remaining ingredients; spread over turkey mixture to within 1/2 inch of edges. Roll up, starting at one long side. Place, seam side down, in foil-lined shallow pan sprayed with cooking spray.
  • Bake 1 hour or until done (165°F). Let stand 10 min. before slicing to serve.

Nutrition Facts : Calories 170, Fat 5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 75 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 25 g

1-1/2 lb. ground turkey breast
1/2 cup fresh bread crumbs
2 Tbsp. GREY POUPON Hearty Spicy Brown Mustard
1 clove garlic, minced
1 egg
1 pkg. (10 oz.) frozen chopped spinach, thawed, squeezed dry
1/2 cup chopped red peppers
1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream

RICHIE'S TURKEY MEATLOAF

Make and share this Richie's Turkey Meatloaf recipe from Food.com.

Provided by Richard-NYC

Categories     Turkey Breasts

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 10



Richie's Turkey Meatloaf image

Steps:

  • In small bowl combine oats and milk--let absorb about 10 minutes.
  • Combine absorbed oats and all ingredients--except for ketchup-- in a large bowl.
  • Mix with large fork.
  • Spray a 9x13 baking pan with cooking spray.
  • Shape meat mixture into loaf.
  • Brush with ketchup.
  • Bake at 350 for 50 minutes.
  • Enjoy.

Nutrition Facts : Calories 214.3, Fat 2.5, SaturatedFat 0.7, Cholesterol 117.2, Sodium 427.4, Carbohydrate 13.5, Fiber 2.7, Sugar 5.2, Protein 31.8

1 lb ground turkey breast
1/3 cup quick-cooking oats
1/4 cup nonfat milk
1 egg, beaten
1/3 cup chili sauce
1 small onion, finely chopped
1 small red pepper, finely chopped
1 tablespoon Worcestershire sauce
salt and pepper
ketchup

MINI FLORENTINE CUPS

Creamy spinach centres and a turkey breast cup make these appetizers a wonderful addition to your appie platter. Assemble appetizers in advance, cover and refrigerate. Uncover and bake as directed.

Provided by Chef lanmar

Categories     Turkey Breasts

Time 30m

Yield 24 appies, 6-8 serving(s)

Number Of Ingredients 7



Mini Florentine Cups image

Steps:

  • Preheat oven to 350.
  • Mix all ingredients except turkey until well blended.
  • Fit turkey slices one slice at a time into 24 miniature muffin pan cups.
  • Fill each with the spinach mixture, about 3/4 full.
  • Bake 15 minute or until heated through.
  • Serve warm.

1 (300 g) package frozen chopped spinach, well drained
1/2 cup shredded mozzarella cheese
1/3 cup cream cheese, softened
2 tablespoons grated parmesan cheese
2 tablespoons finely chopped onions
1/2 teaspoon garlic powder
24 slices deli turkey (thin slices)

STUFFED TURKEY FLORENTINE

For this main course, I tuck Swiss cheese and spinach into browned turkey slices, then tops them with store-bought spaghetti sauce before baking until they're heated through. I usually serve these roll-ups with pasta, a green salad and rolls.-Lillian E. Butler, Stratford, Connecticut

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 6



Stuffed Turkey Florentine image

Steps:

  • Preheat oven to 400°. Place bread crumbs in a large resealable plastic bag. Add turkey; toss to coat. In a large skillet, heat oil over medium heat. Add turkey in batches; brown on both sides. Remove from skillet., Place half of a cheese slice and 2 tablespoons spinach down the center of each turkey slice. Fold turkey over filling; secure with toothpicks. , Transfer to a greased 11x7-in. baking dish. Top with spaghetti sauce. Bake, uncovered, until a thermometer inserted in turkey reads 165°, 12-15 minutes. Discard toothpicks.

Nutrition Facts : Calories 480 calories, Fat 16g fat (6g saturated fat), Cholesterol 95mg cholesterol, Sodium 1409mg sodium, Carbohydrate 40g carbohydrate (13g sugars, Fiber 6g fiber), Protein 43g protein.

1 cup seasoned bread crumbs
1 pound boneless skinless turkey breast, cut into 8 slices
2 tablespoons canola oil
4 slices Swiss cheese, halved
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
3 cups meatless spaghetti sauce

TURKEY FLORENTINE SANDWICHES

Upgrade a lunchtime classic into a dinnertime feast with a few fancy yet simple tweaks. -Karel Reynolds, Rutherfordton, North Carolina

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 8



Turkey Florentine Sandwiches image

Steps:

  • In a small nonstick skillet, saute mushrooms in oil until tender. Add spinach and garlic; cook 1 minute longer., Layer the spinach mixture, turkey and cheese on two bread slices; top with remaining bread. Spritz outsides of sandwiches with cooking spray. Cook on a panini maker or indoor grill for 4-5 minutes or until bread is browned and cheese is melted.

Nutrition Facts :

1/2 cup sliced fresh mushrooms
2 teaspoons olive oil
1 cup fresh baby spinach
2 garlic cloves, minced
4 ounces sliced deli turkey breast
2 slices part-skim mozzarella cheese
4 slices whole wheat bread
Cooking spray

TURKEY-FLORENTINE GRILLED CHEESE SANDWICH

Treat yourself to a great sandwich a la Florentine today! This grilled cheese features oven roasted turkey and Dijon mustard with baby spinach leaves.

Provided by My Food and Family

Categories     Home

Time 10m

Yield 1 serving

Number Of Ingredients 6



Turkey-Florentine Grilled Cheese Sandwich image

Steps:

  • Spread bread with mustard; fill with remaining ingredients.
  • Cook in skillet sprayed with cooking spray on medium heat 3 min. on each side or until 2% Milk Singles is melted and sandwich is golden brown on both sides.

Nutrition Facts : Calories 240, Fat 6 g, SaturatedFat 2 g, TransFat 0.5 g, Cholesterol 25 mg, Sodium 1060 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 19 g

2 slices whole wheat bread
1 tsp. GREY POUPON Dijon Mustard
1 KRAFT 2% Milk Singles
2 slices OSCAR MAYER Oven Roasted Turkey Breast
1/4 cup tightly packed baby spinach leaves
2 slices red onion

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From stage.tasteofhome.com


MACK AVENUE GRILLE - FOOD MENU
Baby spinach, mushroom, red onion, egg and bacon. Tuna or Chicken Salad. $8.95. Hard boiled eggs, tomato, American and Swiss cheeses served on a bed of lettuce. Add to any salad: Chicken $3, Gyro $2, Salmon $6, Avocado $1.5, Feta Cheese $1.5.
From mackgrille.com


TURKEY BREAST FLORENTINE
Nov 7, 2015 - "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." Nov 7, 2015 - "A lovely dish for guests, this spinach-stuffed turkey breast look s beautiful when you slice it ...
From pinterest.co.uk


FLORENTINE STUFFED TURKEY BREAST HALF RECIPE - NATIONAL ...
Spoon dressing into mound in center of 9-X 13-X 2-inch roasting pan. Place turkey, breast-side-up, over dressing. Roast at 350 degrees F for 1-1/2 to 2 hours or until food thermometer reaches 170 degrees F and juices run clear. *Nutritional analysis based on a 2-pound turkey breast half.
From eatturkey.org


TURKEY BREAST FLORENTINE - REVIEW BY PATTI TERRANOVA ...
This recipe is excellent. I followed it exactly except I purchased 4 small turkey breasts that totalled roughly the 3 lbs. and butterflied them and pounded them thin. This way I didn't have to mess with the deboning. This worked out well and I'm sure this would be just as good with chicken breasts. Everyone loved this dish. Next time I would use fresh mushrooms …
From allrecipes.com


TURKEY BREAST FLORENTINE
Oct 6, 2014 - "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."
From pinterest.com


TURKEY FLORENTINE WITH BROWN AND WILD RICE | MINUTE® RICE
Step 1. Stir together rice, soup, spinach and turkey in a medium, microwave-safe dish. Step 2. Microwave on HIGH for 5 minutes, until heated through. Step 3. Remove dish from microwave and top with cheese. Step 4. Microwave for 2 more minutes, until cheese has melted. Categories.
From minuterice.com


FLORENTINE TURKEY MELTS | RACHAEL RAY | RECIPE - RACHAEL ...
Rachael Ray. Slice turkey and open and/or slice cheeses. Heat another skillet over medium, heat with EVOO, 2 turns of the pan, stir in garlic, 30 seconds, then add spinach and wilt. Season with salt and pepper and add lemon juice. Assemble each sandwich in this order: bread, sauce both the top and bottom slices, 2 slices mozz, turkey, spinach ...
From rachaelrayshow.com


TURKEY FLORENTINE RECIPE - ALL INFORMATION ABOUT HEALTHY ...
2 tablespoons butter 2 cups cooked noodles 1-1/2 cups diced cooked turkey 1 cup turkey or chicken gravy 1 carton (8 ounces) sour cream onion dip 1/2 teaspoon onion salt 2 tablespoons grated Parmesan cheese Directions Cook spinach according to package directions; drain. Stir in …
From therecipes.info


STUFFED TURKEY BREAST - MRFOOD.COM
What To Do: Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray. In a medium bowl, combine spinach, onion soup mix, and pimientos; mix well and set aside. Place turkey breast on flat surface, skin-side down. Evenly spread stuffing on top and roll turkey around stuffing, placing seam-side down in prepared baking dish.
From mrfood.com


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