Recipe: Greek Stuffed Turkey Breast with Lemon Sauce and Florentine Stuffed Turkey Breast Half for Carolt

Greek Stuffed Turkey Breast
Source: Recipe developed by Sara Lee Refrigerated Foods

1 1/3 Pound fresh spinach fresh, washed OR 12 ounces of frozen spinach
30 Ounces Feta cheese crumbled
20 Ounces cream cheese softened
3 Tablespoons lemon juice
1 Tablespoon thyme crumbled
1 Tablespoon oregano crumbled
1 1/2 Teaspoons black pepper
3/4 Teaspoon garlic powder
1 Tablespoon sugar

For Lemon Sauce:
6 Ounces unsalted butter
1 Cup onion minced
1 Cup all purpose flour
5 Cups TURKEY STOCK
1/3 Cup lemon juice
1/2 Teaspoon salt
2 Cups half and half
5 Pounds COOKED TURKEY BREAST sliced, 1/8" thick, about 1.3 ounces per slice
1/4 Cup fresh parsley chopped

For Feta and Spinach Filling: If using fresh spinach, dip it into simmering water for 30 seconds, just until it is wilted. Remove immediately, rinse with cold water to cool and squeeze dry. If using frozen spinach, squeeze out all excess moisture. Blend Feta and cream cheeses with spinach until well mixed. Add lemon juice, thyme, oregano, pepper, garlic powder, and sugar and blend well. Hold covered and refrigerated until ready to use.

For Lemon Sauce: Melt butter in a saucepan and saute onion until translucent. Add flour and cook over medium heat, without browning, for five minutes. Stir often. Whisk in stock and cook until smooth and thickened, about 5 minutes. Stir in lemon juice, salt, and cream. Heat gently. Hold warm until ready to use.
Roll each turkey slice around 1 ounce of filling. Place rolls close together in a 2-inch-deep hotel pan. Cover rolls with sauce, cover, and bake in a 350 degree Fahrenheit oven for about 40 minutes, until heated through.

Sprinkle with parsley just before serving. Serve three rolls, topped with warm lemon sauce per portion. To heat individual servings in microwave, place three rolls on a microwave-safe plate, cover, and heat at medium-high power 1 to 1-1/2 minutes. Transfer to a serving plate and top with warm sauce. Sprinkle with parsley and serve immediately.

Florentine Stuffed Turkey Breast Half
Submitted by: The Turkey Federation
Makes 6 servings
"A bone-in turkey breast half is baked on a bed of spinach, onion, celery, bread cubes, walnuts, apple and nutmeg to create this fabulous Italian meal."

2 pounds bone-in turkey breast half, skin removed
2 tablespoons margarine, divided
1 teaspoon dried thyme
2 cloves garlic, sliced
1 cup chopped onion
1 cup chopped celery
1 (10 ounce) package frozen chopped spinach thawed and well drained
3/4 cup turkey broth
3 slices whole wheat bread, cubed
1/2 cup walnut pieces, toasted
1/2 cup coarsely chopped Granny Smith apple
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon pepper

Rub turkey breast with 1 tablespoon margarine, thyme and garlic. In large non-stick skillet, over medium-high heat, saute 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 mound in center of 9-X 13-X 2-inch roasting pan. Place turkey, breast-side-up, over dressing. Bake at 350 degrees F. 1-1/2 to 2 hours or until meat thermometer reaches 170-175 degrees F. and juices run clear. Makes 6 servings