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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 :1682

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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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