TURKEY FLORENTINE STUFFED CABBAGE ROLLS RECIPE - (4.6/5)
Provided by gilligan1963
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F. Lightly grease a 13- by 9-inch pan with cooking spray. In a medium skillet, heat 1 tablespoon olive oil over medium heat. Add the pressed garlic and cook until fragrant, about 1 minute. Toss in the fresh spinach and allow to cook for 1 minute, then use tongs to toss and cook for another minute. Cook for a total of 2 minutes, until the spinach is welted and cover with the garlic oil. Transfer to a cutting board and chop into small pieces. Set aside to cool. Wipe out the skillet and heat another 1-2 tablespoons of oil over medium-high heat. Add the onions and cook until translucent, about 5-7 minutes. Set aside to cool. Bring a large pot of salted water to a boil. Using a small sharp knife, cut a circle all around the stem of the cabbage and remove the bottom core. Place the cabbage head into the boiling water. After about 2 minutes, the outside leaf will come loose - pull it off and out of the water using tongs. After another minute, the next leaf will come loose. Remove and repeat until you have 8 to 10 leaves. Pat the leaves dry with paper towels. Cut out (in a "V"-shape) the thick part of the rib from the bottom of each leaf, but don't cut more than a third of the way into the leaf. In a large mixing bowl, combine the turkey, cooled spinach and onion, Parmesan, mozzarella, Italian seasoning and 1/2 cup of the marinara. Use your hands to make sure it is thoroughly mixed. With the stem side of the cabbage leaf facing you, place about 1/3 cup of the turkey mixture in the center of each cabbage leaf. Fold the bottom edge of the leaf over the mixture and then fold the sides over and roll into a tidy packet. Place each roll, seam side down, in the prepared baking dish. Pour the remaining 1 1/2 cups marinara sauce evenly over top of the cabbage rolls. Cover with foil and bake for 50 minutes to 1 hour, until the meat is cooked through.
FLORENTINE STUFFED CHICKEN
Bone-in chicken breasts stuffed with spinach, cheese and onion and baked until tender. This is a simple recipe that I cooked up myself. It is, however, based on some pretty standard Greek/Italian dishes. Everyone loves this and it can be wonderful for company - even people who don't usually like spinach find that they like this dish! Serve with your favorite shaped pasta, if desired.
Provided by Tammy
Categories World Cuisine Recipes European Italian
Time 45m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, combine the spinach, Parmesan cheese and onion and mix thoroughly. Stuff the cavity of each chicken breast with 1/4 of the mixture. (NOTE: Bone-in split breasts usually have a little cavity; if one is not naturally present, use a sharp knife to make a slit in the side of the breast.)
- Lay stuffed breasts in a 9x13 inch baking dish, and cover with the sauce.
- Bake at 350 degrees F (175 degrees C) for about 35 minutes, or until chicken is cooked through and tender; sprinkle with mozzarella cheese and bake another 5 minutes, until cheese is melted.
Nutrition Facts : Calories 528.1 calories, Carbohydrate 17.1 g, Cholesterol 153.9 mg, Fat 25.9 g, Fiber 4.8 g, Protein 55.2 g, SaturatedFat 8 g, Sodium 877.9 mg, Sugar 9.3 g
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.
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.
STUFFED SHELLS FLORENTINE
This recipe is simple to make. I always have marinara sauce on hand, so I can just create any pasta dish in a hurry. Sometimes I make little meatballs and toss them on top of this dish. This recipe is a great vegetarian dish.
Provided by School Chef
Categories Pasta Shells
Time 1h25m
Yield 3 shells, 6 serving(s)
Number Of Ingredients 8
Steps:
- Cook Shells in boiling salted water according to package directions.
- Cook spinach according to package.
- After cooking spinach squeeze to drain excess water. Chill.
- Blend Cheeses, egg, spinach and black pepper together well.
- Warm Marinara sauce.
- Pour 2 C sauce in the bottom of a 9 x 13 pan, reserve remaining sauce.
- Using a teaspoon fill shells, place in pan in single layer.
- Cover and bake 20 to 25 minutes at 350°F.
- Serve with remaining sauce.
TINA'S TURKEY FLORENTINE CASSEROLE
A take on your traditional chicken Florentine casserole that's easy to make and sure to please.
Provided by Tina Foley
Categories Turkey Casserole
Time 1h15m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and place in a large bowl.
- While the pasta is cooking, melt butter in a large skillet over medium heat. Add onion and garlic and saute until translucent, about 5 minutes. Add mushrooms and cook for about 2 minutes.
- Mix condensed soup, half-and-half, Parmesan cheese, lemon juice, Italian seasoning, and cayenne pepper in a bowl. Add to the skillet and reduce heat to medium-low. Cook for 12 minutes, then remove from the heat.
- Add turkey, spinach, and sauce to the penne; stir until well combined. Transfer to a casserole dish and top with mozzarella cheese.
- Bake in the preheated oven until golden brown and bubbly on top, about 30 minutes.
Nutrition Facts : Calories 583.6 calories, Carbohydrate 51.9 g, Cholesterol 101 mg, Fat 27 g, Fiber 4.4 g, Protein 34.2 g, SaturatedFat 14.8 g, Sodium 863 mg, Sugar 3.7 g
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.
STUFFED CHICKEN FLORENTINE
Bake up something extra special with our Stuffed Chicken Florentine. This Stuffed Chicken Florentine is easy to make thanks to CLASSICO Pasta Sauces.
Provided by My Food and Family
Categories Home
Time 1h5m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Heat oven to 400°F.
- Pour 1/4 cup Tomato and Basil Pasta Sauce into 8-inch square baking dish sprayed with cooking spray.
- Place chicken breasts, top sides down, on work surface. Combine Alfredo Pasta Sauce, spinach and bread crumbs; spread onto chicken. Starting at one short end of each breast, roll up chicken; place, seam side down, in prepared baking dish.
- Pour remaining Tomato and Basil Pasta Sauce over chicken; top with cheese. Cover.
- Bake 40 to 45 min. or until chicken is done (165ºF).
Nutrition Facts : Calories 220, Fat 7 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 480 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 29 g
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