Tinas Turkey Florentine Casserole Recipes

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.

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.

Steps:

• Preheat oven to 400 degrees F.
• Wring defrosted spinach dry in a clean kitchen towel. Place turkey in a bowl and make a well in the middle of it. Add the spinach, all but 3 tablespoons of the onion, all of the garlic, 1 large egg, about 1/4 cup milk, bread crumbs, grated Parmesan, salt and pepper. Mix well. Form into 12 large balls and drizzle with extra-virgin olive oil. Arrange on a nonstick cookie sheet and roast 20 minutes, or until cooked through.
• While balls are in the oven, heat a small sauce pot over medium heat. Add a drizzle of extra-virgin olive oil and 2 tablespoons butter. Melt butter, add remaining finely chopped onion and cook 2 minutes then whisk in flour. Cook flour 1 minute, then whisk in 1 1/2 cups milk and 1 cup stock. Bring liquid up to a boil then stir in shredded provolone or blended Italian cheeses. Season the sauce with salt, pepper and nutmeg, turn heat to lowest setting.
• Place 3 balls on dinner plates and top with sauce, garnish with parsley.

Steps:

• Cook the linguine to desired doneness as directed on the package.
• Meanwhile, heat oven to 350°F and spray 8-inch square 2-quart baking dish with nonstick spray.
• In large bowl, combine cooked linguine and all remaining casserole ingredients; stir gently to mix, spoon into baking dish.
• In small bowl, combine topping ingredients; mix well.
• Sprinkle evenly over top. Cover with foil and bake at 350°F degrees for 35 minutes or until bubbly.
• Uncover and bake an additional 10 minutes or until topping is browned.

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.