 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
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. Ingredients:
1 boneless skinless turkey breast half (3 to 4 pounds) |
5 bacon strips |
3/4 cup chopped onion |
3 tablespoons king arthur unbleached 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 |
Directions:
1. 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.
2. 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.
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 shallow roasting pan. Brush with butter. Cover loosely with foil.
4. 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.
5. Discard string. Let turkey stand for 10 minutes before slicing. Meanwhile, heat the reserved sauce; stir in cheese until melted. Serve with turkey. Yield: 6-8 servings.
|
|