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
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.
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
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.
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
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.
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
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.
FLORENTINE MEATBALLS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 16
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.
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
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
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
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
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
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
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
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.
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
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
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
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
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
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
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
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.
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
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.
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
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 :
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
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
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