Best 8 Turkey Florentine Recipes

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Indulge in the enticing flavors of Turkey Florentine, a delightful dish that seamlessly blends the richness of turkey with the vibrant freshness of spinach and the creamy indulgence of cheese. This culinary masterpiece is an orchestra of textures and flavors, where tender turkey breast meets wilted spinach, sautéed mushrooms, and a velvety sauce. The article presents a collection of Turkey Florentine recipes that cater to diverse dietary preferences, including gluten-free and keto-friendly options. Each recipe is meticulously crafted to ensure an explosion of flavors that will tantalize your taste buds and leave you craving more. Embark on a culinary journey as you explore the variations of Turkey Florentine, discovering new depths of flavor with each bite.

Check out the recipes below so you can choose the best recipe for yourself!

TURKEY FLORENTINE



Turkey Florentine image

"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

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

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 SANDWICHES



Turkey Florentine Sandwiches image

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

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

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 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.

TURKEY, CHICKEN, ARTICHOKE LASAGNA FLORENTINE



Turkey, Chicken, Artichoke Lasagna Florentine image

Oh man! This recipe came from not having quite enough of one type of meat. So "improvise" is what I say! This is rich, creamy and good enough for company. I've tried to trim it down a bit by using low fat cheeses & 1% milk. There's still some calories but I promise you that you will love this!

Provided by Dawn Whitted

Categories     Turkey

Time 1h20m

Number Of Ingredients 30

9-12 lasagna noodles, cooked
20 oz pkg ground turkey
4 chicken tenderloins
3 Tbsp olive oil, extra virgin
1 tsp garlic powder
1 tsp onion powder
1 tsp nutmeg, ground
1 tsp red pepper flakes
1 tsp sweet basil, dried
1 1/2 tsp oregano, dried
1 small onion, diced
2 clove garlic, minced
1/2 stick butter, unsalted
1/4 c all purpose flour
1 c milk, 1%
1 can(s) mushrooms, canned, diced
1 c parmesan cheese, grated (divided)
3-4 pinch salt and pepper
1 jar(s) artichoke hearts, drained & chopped
CHEESE FILLING
8 oz cottage cheese
2 large eggs
1 c mozzarella cheese, low-fat
6 oz spinach, frozen, thawed & squeezed
1/2 tsp each of garlic powder, onion powder, nutmeg & red pepper flakes
1 clove garlic, minced
3-4 pinch salt and pepper
1 pkg provolone cheese, slices (use 5-6 on 1st two layers)
TOPPING
1 1/2 c shredded cheese (garlic parsley, cheddar & parmesan)

Steps:

  • 1. Fill large stock pot 3/4 full of cold water & add about 1 tablespoon of salt. Bring to a boil then reduce to a simmer and add lasagna noodles. Cook according to package directions until al dente.
  • 2. In large skillet add olive oil and brown ground turkey and finely chopped chicken for 3-5 minutes.
  • 3. Approximately halfway through browning (3-5 minutes) add the following seasonings: Garlic & Onion Powder, nutmeg, red pepper flakes, dried basil & oregano.
  • 4. Add 1/2 stick butter and diced onion allow to saute until onion is partially cooked about 3 minutes then sprinkle all ingredients with flour and stir. Let the flour cook off for a few minutes it will have a paste like appearance and begin to slightly brown.
  • 5. Now slowly wisk in milk while simmering gently. You may need a bit more but 1 cup is close. Simmering for a few minutes will thicken slightly then add parmesan cheese to thicken more. It should resemble slightly thicker jarred alfredo sauce.
  • 6. Add minced garlic, drained & chopped artichokes & mushrooms to the meat & sauce mixture and simmer for a few minutes. Remove this from the heat and let cool while assembling the cheese filling.
  • 7. In a large mixing bowl scramble 2 eggs then add and combine the remaining ingredients for the cheese filling. *be sure you squeeze the moisture out of the thawed spinach
  • 8. For the assembly spray a large 9x13 casserole dish with non-stick cooking spray. Spread a few tablespoons of the meat & sauce mixture across the bottom to prevent the noodles from sticking.
  • 9. Layer 3 noodles, 1/3 meat & sauce mixture, 1/2 cheese filling, 6 provelone cheese slices then noodles, 1/3 meat, remaining 1/2 cheese filling & 6 more provelone cheese slices last layer will be meat & sauce topped with shredded cheeses of your choice **I tried Garlic Parsley, Cheddar & Parmesean Cheeses this time and it was so good!
  • 10. Cover with foil and bake at 350 degrees for 30-40 minutes removing foil the last 10 minutes to melt cheese well. Remove from oven & let stand for 10-15 minutes to set. Serve with mixed greens & garlic bread.

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.

TURKEY FLORENTINE



TURKEY FLORENTINE image

Categories     turkey     Bake     Cocktail Party     Pizza     Healthy

Yield 2 svgs

Number Of Ingredients 9

1 tablespoon olive oil
2 cloves garlic, chopped
3 cups spinach, fresh or frozen (well drained)
Salt and pepper
1 medium boneless turkey breast, pounded until 1/2-inch thick (about 1/2 pound)
1 cup grated Fontina cheese
3 tablespoons grated Parmesan cheese
1/4 cup toasted pine nuts
1/4 cup raisins (optional)

Steps:

  • Heat oven to 375 degrees. Heat oil in a large skillet over medium-high heat. Add garlic and cook until fragrant, about two minutes. Add spinach and stir until wilted and heated through, two to three minutes. Season with salt and pepper. Lay pounded turkey breast flat. Top with spinach, cheeses, pine nuts and raisins (if using). Roll and tie with kitchen twine. Place on baking sheet and roast for 45 minutes until light golden brown. Serve with its cooking juices. Makes two servings.

FLORENTINE LEMON TURKEY LOAF



Florentine Lemon Turkey Loaf image

This a great light recipe that I found on a ground turkey website. I modified the ingredients to add some more lemon flavor.

Provided by Doanique

Categories     Poultry

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb ground turkey
1 cup cooked spinach, drained and chopped
1/2 cup whole wheat bread crumbs
1 egg, beaten
1 medium onion, chopped
1 clove garlic, minced
2 tablespoons parmesan cheese
2 teaspoons lemon juice
1/2 teaspoon salt
1/2 teaspoon lemon pepper
1/8 teaspoon nutmeg

Steps:

  • In a medium bowl combine all the ingredients.
  • Mix gently.
  • Place into a 9" by 5" loaf-sized baking pan.
  • Pat down gently.
  • Bake at 350 for 60 minutes or until no longer pink in the center.
  • Let stand 10 minutes.
  • Slice and serve.

Tips:

  • For the best results, use high-quality ingredients. Fresh spinach, tender turkey breast, and creamy béchamel sauce are essential for a delicious Turkey Florentine.
  • To save time, you can use pre-cooked turkey or rotisserie chicken. Just be sure to shred the meat into small pieces.
  • If you don't have a food processor, you can finely chop the spinach by hand. Just be sure to wash and dry the spinach thoroughly before chopping.
  • To make a gluten-free version of this dish, use gluten-free bread or crackers for the breadcrumb topping.
  • Feel free to get creative with the vegetables you use in this dish. You can add sautéed mushrooms, zucchini, or bell peppers to the spinach mixture.

Conclusion:

Turkey Florentine is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's also a great way to use up leftover turkey after Thanksgiving or Christmas. With its combination of protein, vegetables, and creamy sauce, Turkey Florentine is a meal that the whole family will enjoy.

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