TURKEY TETRAZZINI FLORENTINE
This easy Florentine variation features spinach and a rich, creamy sauce.
Provided by Pillsbury Kitchens
Categories Entree
Time 1h
Yield 4
Number Of Ingredients 9
Steps:
- Cook linguine to desired doneness as directed on package. Drain.
- Meanwhile, heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with nonstick cooking spray.
- In large bowl, combine cooked linguine and all remaining casserole ingredients; stir gently to mix. Spoon into sprayed baking dish.
- In small bowl, combine topping ingredients; mix well. Sprinkle evenly over top. Cover with foil.
- Bake at 350°F. for 35 minutes or until bubbly. Uncover; bake an additional 10 minutes or until topping is browned.
Nutrition Facts : Calories 480, Carbohydrate 54 g, Cholesterol 110 mg, Fiber 4 g, Protein 36 g, SaturatedFat 5 g, ServingSize 1/4 of Recipe, Sodium 1290 mg, Sugar 6 g
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 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.
FLORENTINE BISCUITS
We've given the classic Florentine a chocolate covered biscuity base so they're perfect for dunking. Enjoy yourself or give as a homemade gift
Provided by Cassie Best
Categories Dessert, Treat
Time 1h20m
Yield makes 36
Number Of Ingredients 13
Steps:
- To make the biscuits, put the butter, sugar and vanilla in a bowl and beat with an electric whisk until creamy. Add the flour and cinnamon, and combine with a spatula to make a soft dough. Form into a ball, wrap in cling film and chill for at least 1 hr.
- In a saucepan, melt the butter, sugar, golden syrup and salt. Remove from the heat and whisk in the flour, then stir in the cherries and almonds. Set aside to cool and firm up a little. Heat oven to 180C/160C fan/gas 4 and line a baking sheet with parchment.
- Tip the dough onto a floured work surface and roll out to the thickness of a £1 coin. Using a 6cm fluted cookie cutter, stamp out as many circles as you can, then scrunch up the trimmings, re -roll and stamp out some more. Transfer to the baking sheet, and spoon some of the Florentine mixture onto each biscuit until it's all used up. Bake on the middle shelf for 12-15 mins until the biscuits are golden and the topping has melted. Leave to cool on the sheet for at least 15 mins.
- While the biscuits cool, melt the chocolate in a small heatproof bowl suspended over a pan of gently simmering water, or in short bursts in the microwave. Stir every 30 secs or so to ensure it doesn't burn. Dip each biscuit about a third of the way into the chocolate, then return to the sheet to set. You may need to spoon the chocolate over the final few. Will keep for up to four days in a sealed container.
Nutrition Facts : Calories 137 calories, Fat 8 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium
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 (BISCUITS STYLE)
My sister had made this for years. They are little pockets made with biscuits and are so yummy. They are even better the next day, and great take a long pocket.
Provided by Starfire aka Wendy
Categories Poultry
Time 22m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Heat butter in large skillet over medium high heat. Add turkey and.
- onion, breaking up turkey; cook until onions are softened and turkey.
- is no longer pink, 5 -7 minutes.
- Add mushrooms, spinach, pepper flakes and broth; cook 5 minutes.
- Add wine and mustard; increase heat to high and cook until reduced and thickened, about 5 minutes.
- Remove skillet from heat. Stir in mozzarella, salt and pepper.
- Separate refrigerated package dough into biscuits. Stretch or roll out to enlarge slightly.
- Put 1/3 cup filling in center. Stretch second biscuit; lay on top.
- Press down and seal edges.
- Bake in 400°F oven for 10 - 12 minutes or until golden.
Nutrition Facts : Calories 901, Fat 47.8, SaturatedFat 17.8, Cholesterol 124.2, Sodium 1687.8, Carbohydrate 74.1, Fiber 4.2, Sugar 5.9, Protein 41.6
FLORENTINES
Enjoy these classic florentines at Christmas time. Jewelled with cherries and pistachios and coated in chocolate, these biscuits are the perfect festive gift
Provided by Katy Gilhooly
Time 45m
Yield Makes 20
Number Of Ingredients 9
Steps:
- Heat oven to 180C/160C/gas 4. Line two baking sheets with baking parchment.Melt the butter, sugar and golden syrup in a small saucepan over a low heat, stirring frequently. Remove from the heat and whisk in the flour then add the cherries, flaked almonds, pistachios and orange zest.
- Scoop 10 flat tbsp of the mixture onto the baking sheets, leaving room for them to spread. You will need to do these in batches. Bake for 10 mins until golden. Leave to cool for 2 mins until firm enough to lift onto a wire rack. Cool completely. Repeat with the remaining mixture.
- Melt the chocolate in a bowl over a simmering saucepan of water or in the microwave in 30 second bursts. Turn the florentines over on the wire rack. Spoon chocolate onto the base of each florentine and gently spread to the edges. When the chocolate is firm enough to hold its shape, use a fork to draw wavy lines across the chocolate. Leave to set and then store in an airtight container.
Nutrition Facts : Calories 138 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 10 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium
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.
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
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