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.'

Prep Time:
30 mins
Cook Time:
1 hrs 25 mins
Total Time:
1 hrs 55 mins
6 servings


  • 1 (3 pound) turkey breast half, bone removed

  • 5 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

  • cup cubed process cheese (Velveeta)


  1. 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.

  2. 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.

  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 roasting pan. Brush with butter. Cover loosely with foil.

  4. 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.