Ingredients
1 boneless skinless turkey breast half (3 to 4 pounds)5 bacon strips, divided3/4 cup chopped onion3 tablespoons all-purpose flour3/4 teaspoon dried tarragon1/2 teaspoon salt1/4 teaspoon pepper1-1/2 cups milk1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry1 jar (4-1/2 ounces) sliced mushrooms, drained1 tablespoon butter, melted1/3 cup shredded Swiss cheese
Preparation
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.
