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Full Online Book HomeLearning KitchenPoultry - Turkey Florentine
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Poultry - Turkey Florentine Post by :JesSimaca Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1724

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Poultry - Turkey Florentine

3 tablespoons butter
3 tablespoons flour
1 cup milk
1/2 cup cream
Salt and freshly groud pepper to taste
3 tablespoons chopped onions
1 tablespoon olive oil
2 pounds spinach, cooked and chopped
1/4 teaspoon grated nutmeg
Sliced cooked turkey, enough for 6 servings
2 tablespoons grate Parmesan cheese

Preheat broiler.

Melt the butter in a saucepan, add the flour and stir with a wire whisk until blended.

Meanwhile bring the milk and cream to a boil and add all at once to the butter-flour mixture, stirring vigorously with the whisk until the sauce is thickened and smooth. Season with salt and pepper.

In a skillet saute the onions in the oil until wilted. Add the spinach and saute briefly until the moisture has evaporated. Add the nutmeg and 1/2 cup of the sauce.

Heat thoroughly but do not let boil.

Spoon the spinach onto a warm heatproof platter and arrange the sliced turkey on top.

Stir a little Parmesan cheese into the remaining sauce and spoon over the turkey slices. Sprinkle with additional Parmesan cheese, dot with additional butter and brown lightly under the broiler.
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1 tablespoon oil 1 1/2 cup chopped onion 1 teaspoon bottled minced garlic 1 cup chopped green bell pepper 1 cup chopped red bell pepper 2 1/2 teaspoons paprika 11/2 teaspoon salt 1/2 teaspoon dried oregano 1/2 teaspoon ground red pepper 1/2 teaspoon black pepper 1 cup uncooked long-grain rice 2 cups chicken broth 14.5 oz. can diced tomatoes, undrained 2 cups shredded cooked turkey 6 oz. andouille sausage, chopped (smoked sausage) 2 tablespoons sliced green onions Heat oil in Dutch oven over med-high heat. Add onion and garlic, saute 6 minutes or until lightly browned. Stir in bell pepper and

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1/4 cup flour 1 tsp. salt 1 tsp. dried thyme 1/2 tsp. pepper 4 (4 ounce) turkey cutlets 1 tbsp. olive oil 1/4 cup minced shallots 2/3 cup dry red wine 2/3 cup chicken broth 1/4 cup balsamic vinegar 2 tbsp. brown sugar, can reduce amount 1/4 tsp. salt Thyme sprigs for garnish, optional Combine the first 4 ingredients in a shallow dish; stir well. Dredge turkey cutlets in flour mixture. Heat oil in a large nonstick skillet over medium-high heat. Add cutlets and cook 3 minutes on each side or til done. Remove cutlets to a serving platter; set aside