Florentine Stuffed Turkey Breast Half Recipes

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STUFFED TURKEY FLORENTINE



Stuffed Turkey Florentine image

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

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

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.

STUFFED TURKEY BREAST



Stuffed Turkey Breast image

Provided by Giada De Laurentiis Bio & Top Recipes

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 8

8 ounces sweet Italian sausage, removed from casing
5 ounces prosciutto, finely diced
1 cup chopped boiled chestnuts
1/2 cup diced green olives
2 tablespoons chopped fresh sage or 2 teaspoons dried
Salt and freshly ground black pepper
1 (4-pound) boneless turkey breast
Extra-virgin olive oil, for drizzling

Steps:

  • Preheat oven to 400 degrees F.
  • In a bowl, combine the sausage, prosciutto, chestnuts, olives and sage. Season with salt and pepper. Heat a small skillet and add a teaspoon of the stuffing. Saute until cooked through, about 2 minutes. Taste for seasoning and adjust seasoning in the stuffing mix, if necessary.
  • Place the turkey breast on the cutting board with skin side down. Flatten with your hands, season with salt and pepper and drizzle with olive oil to moisten. Spread stuffing on top and roll the turkey around the stuffing. Wrap kitchen twine around breast and tie tightly.
  • Place turkey in a roasting pan, drizzle with olive oil and season with salt and pepper. Roast until internal temperature of the turkey breast is 165 degrees F, about 1 hour or 12 to 15 minutes per pound.
  • Let rest 10 minutes, then snip off kitchen twine. Slice the turkey and arrange decoratively on serving platter. Pour pan juices over the slices and serve.
  • Special equipment: kitchen twine .

STUFFED TURKEY BREAST



Stuffed Turkey Breast image

Learn how to make this delicious and impressive turkey main, which is filled with our Sausage and Sour-Cherry Stuffing. It's the perfect recipe to make for Thanksgiving in lieu of the traditional roast turkey.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Number Of Ingredients 5

1 boneless turkey breast half (2 1/2 to 3 pounds)
Coarse salt and freshly ground pepper
Sausage and Sour-Cherry Stuffing
6 tablespoons (3/4 stick) unsalted butter, room temperature
Fresh oregano sprigs, for garnish

Steps:

  • Heat oven to 400 degrees. Use a slicing knife and your fingers to remove skin from breast, reserving skin. Turn the breast over (so the side that had the skin is facing down) and lay it flat on the cutting board. Holding the blade of the knife parallel to the board, about halfway down, slice into the thickest portion of the breast. Cut along the length of the breast, but not all the way through. Unfold so the turkey opens like a book. Remove the tough piece of cartilage. Cover with a piece of plastic wrap and pound with a meat mallet until the turkey is a uniform thickness (about 1/2 inch). Season with salt and pepper.
  • Spread stuffing evenly (about 3/4 inch thick) over turkey, leaving a 1-inch border. Starting with one short end, roll into a log, completely enclosing the stuffing, and wrap the reserved skin around the breast, over the seam. Roll in a piece of cheesecloth and secure both ends with kitchen twine. Tie twine around the roast in four evenly spaced intervals, and rub butter evenly all over cheesecloth.
  • Roast on a rimmed baking sheet until an instant-read thermometer inserted in the middle registers 155 degrees, 70 to 80 minutes. Let rest for 10 minutes (the internal temperature should rise to 165 degrees).
  • Remove cheesecloth and twine, then place turkey on a cutting board and slice crosswise about 3/4-inch thick. Serve garnished with oregano.

TURKEY BREAST FLORENTINE



Turkey Breast Florentine image

"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

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

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



Turkey Florentine image

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

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

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.

FLORENTINE STUFFED TURKEY BREAST HALF



Florentine Stuffed Turkey Breast Half image

A bone-in turkey breast half is baked on a bed of spinach, onion, celery, bread cubes, walnuts, apple and nutmeg to create this fabulous Italian meal.

Provided by Allrecipes Member

Time 2h15m

Yield 6

Number Of Ingredients 14

2 pounds bone-in turkey breast half, skin removed
2 tablespoons margarine, divided
1 teaspoon dried thyme
2 cloves garlic, sliced
1 cup chopped onion
1 cup chopped celery
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
¾ cup turkey broth
3 slices whole wheat bread, cubed
½ cup walnut pieces, toasted
½ cup coarsely chopped Granny Smith apple
½ teaspoon salt
¼ teaspoon ground nutmeg
¼ teaspoon pepper

Steps:

  • Rub turkey breast with 1 tablespoon margarine, thyme and garlic.
  • In large non-stick skillet, over medium-high heat, saute onion and celery in 1 tablespoon margarine 4 to 5 minutes or until soft. Fold in spinach, broth, bread, walnuts, apple, salt, nutmeg and pepper until mixture is well combined. Spoon dressing into mound in center of 9-X 13-X 2-inch roasting pan. Place turkey, breast-side-up, over dressing.
  • Bake at 350 degrees F. 1-1/2 to 2 hours or until meat thermometer reaches 170-175 degrees F. and juices run clear.

Nutrition Facts : Calories 351.8 calories, Carbohydrate 14.3 g, Cholesterol 105.9 mg, Fat 14.8 g, Fiber 3.7 g, Protein 40.9 g, SaturatedFat 2.5 g, Sodium 579.5 mg, Sugar 3.4 g

ROASTED TURKEY BREAST WITH FENNEL-HERB STUFFING



Roasted Turkey Breast with Fennel-Herb Stuffing image

This boneless turkey breast cooks fast and is exceptionally tasty, thanks to the fennel stuffing.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Number Of Ingredients 13

4 tablespoons unsalted butter
1 large onion, finely chopped (about 12 ounces)
2 garlic cloves, minced
1 small bulb fennel (about 8 ounces), trimmed and finely chopped
11 slices (1/2 inch thick) country bread, trimmed of crusts and cut into 1/2-inch cubes (about 5 cups)
1 tablespoon fresh thyme
2 tablespoons coarsely chopped fresh rosemary, plus sprigs for garnish (optional)
1/2 cup coarsely chopped fresh flat-leaf parsley
2 1/4 to 3 1/4 cups homemade or low-sodium canned chicken stock
Coarse salt and freshly ground pepper
1 whole boneless turkey breast (about 6 pounds)
2 tablespoons olive oil
1 blood orange, thinly sliced, for garnish (optional)

Steps:

  • Melt butter in a large skillet over medium heat. Add onion and garlic, and cook, stirring occasionally, until onion is soft and translucent, about 4 minutes. Add fennel; cook, stirring, until tender, about 4 minutes. Transfer mixture to a large bowl. Stir in the bread, thyme, rosemary, parsley, and 1 1/4 cups stock. Season with salt and pepper. Set stuffing aside.
  • Preheat oven to 375 degrees. Place the turkey, skin side down, on a clean work surface. Using a sharp knife, remove the tenderloins. To butterfly the turkey, slice vertically through the right side of breast, starting at thickest part and slicing almost to edge without cutting through (it should resemble a book, with a flap in the middle). Spread open, keeping both sides attached, and gently press down to flatten. Repeat on left side of breast. Cover with plastic wrap. Using a meat mallet or heavy skillet, pound meat until thickness is uniform.
  • Season turkey with salt and pepper, then spread stuffing lengthwise down middle. Fold both sides of turkey over stuffing. Using kitchen twine, tie turkey at 1-inch intervals to completely encase stuffing and form a long cylinder.
  • Transfer the turkey to a roasting pan. Pour 1 cup stock into pan. Brush turkey with oil, and season with salt and pepper. Roast, basting with pan juices every 30 minutes, until well browned and an instant-read thermometer inserted into thickest part of the turkey registers 165 degrees, about 1 3/4 hours. If the skin begins to get too dark, loosely tent pan with foil (add remaining 1 cup stock if pan gets too dry). Transfer the turkey to a carving board, and let rest 20 minutes before slicing. Garnish with rosemary sprigs and orange slices, if desired. Serve hot or at room temperature.

FLORENTINE BASIL-STUFFED CHICKEN BREASTS



Florentine Basil-stuffed Chicken Breasts image

Created for RSC #6. The ingredients in the contest just called out to create this recipe! Very elegant for a dinner party, or go ahead and spoil your family. Prep time includes the time it takes for the chicken to hang out in the fridge.

Provided by Mirj2338

Categories     Chicken Breast

Time 8h40m

Yield 6 serving(s)

Number Of Ingredients 17

1 cup fresh basil leaf
1/4 cup pine nuts
2 cloves garlic
1/2 tablespoon lemon, zest of
1/2 cup olive oil
salt and pepper
6 boneless skinless chicken breasts
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
3 tablespoons margarine, softened
2 eggs
3/4 cup crushed corn flakes
1/4 cup finely ground cashews
sweet paprika, to taste
1 bag fresh spinach
salt and pepper
fresh basil sprig (to garnish)

Steps:

  • First make the basil filling:
  • Combine all the ingredients with just a few tablespoons of olive oil in the food processor
  • Process until finely chopped, scraping down the sides of the bowl
  • With the processor running, add the rest of the olive oil through the food tube until a paste forms
  • Place the chicken breasts between two sheets of plastic wrap and pound them with a mallet or with a cutting board to an even thickness
  • Sprinkle with salt and pepper to taste
  • Combine the margarine with the basil filling
  • Spread 2 tablespoons of the stuff across each pounded chicken breast
  • Roll up the breast and secure it with a toothpick
  • Combine the cornflakes, ground cashews and paprika in a shallow bowl
  • Beat the eggs in a separate bowl
  • Dip the chicken bundles in the egg, then dredge in the crumb mixture
  • Cover a baking dish in parchment paper and place the bundles in the dish
  • Cover and place in the fridge for 6-8 hours
  • Preheat the oven to 350 degrees F
  • Bring the chicken to room temperature
  • Bake uncovered for 35 minutes
  • Let stand for 10 minutes
  • Remove the toothpicks
  • Wash the spinach well and tear the leaves into smaller pieces
  • Wilt the spinach in a hot pan, with just the water clinging to the leaves, about 3 minutes
  • Season to taste with salt and pepper
  • Place the spinach flat on a serving dish
  • Place the chicken bundles on top, garnish with sprigs of basil

Nutrition Facts : Calories 451.2, Fat 33.4, SaturatedFat 5.2, Cholesterol 138.9, Sodium 326.2, Carbohydrate 6.6, Fiber 0.8, Sugar 1, Protein 31.5

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