Florentine Stuffed Turkey Breast Half recipe

6 servings

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 squeezed dry

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.