Florentine Stuffed Turkey Breast

Recipe submitted to "Cooking Across Turkey Country" by: Amy Hatfield from Johnston, S.C. 


  • 2 pounds bone-in turkey breast, skin removed
  • 2 tablespoons margarine, divided
  • 1 teaspoon garlic, sliced
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
  • ¾ cup turkey broth
  • 3 sliced whole wheat bread, cubed
  • ½ cup walnut pieces, toasted
  • ½ cup coarsely chopped Granny Smith apple
  • ½ teaspoon salt
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon pepper


Rub turkey breast with 1 tablespoon margarine, thyme and garlic. In a large non-stick skillet, over medium-high heat, sauté onion and celery in 1 tablespoon margarine 4 to 5 minutes or until soft. Fold in spinach, broth, bread, walnuts, apple, salt, nutmeg and pepper until mixture is well combined. Spoon dressing into a mound in the center of a 9-x13-x2-inch roasting pan. Place turkey, breast side up, over dressing. Bake at 350 F for 1½ to 2 hours or until meat thermometer reaches 170 F to 175 F and juices run clear. Serves 6

Article Category