Ricotta Stuffed Turkey Breast |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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This is from my Eat Well Stay Well cookbook. (Man. I love that book. ) This is really yummy and easy to make. Serves 6-8. Ingredients:
4 teaspoons olive oil |
4 garlic cloves, minced |
5 ounces frozen chopped spinach, thawed and drained |
2/3 cup ricotta cheese |
1 egg white |
1/2 teaspoon orange zest |
1/4 teaspoon pepper |
1 skinless boneless turkey breast |
3/4 teaspoon salt |
1/2 teaspoon dried rosemary, crumbled |
Directions:
1. Preheat the oven to 375. In a skillet, heat 2 teaspoons of the oil over low heat. Add the garlic and sauté for 1 minute. Add the spinach and cook, stirring occasionally for 4 minutes or until tender. Let cool.
2. In a small bowl, combine the ricotta, egg white, orange zest and pepper. Stir in the spinach.
3. Place the turkey between two sheets of waxed paper and pound to 3/4 inch thickness. Sprinkle with 1/4 teaspoon of the salt.
4. Spread the ricotta mixture on the turkey and roll up from one long side. Tie the roast to secure it then place it seam side down in a small roasting pan.
5. Brush with the remaining 2 teaspoons oil and sprinkle with the remaining 1/2 teaspoon salt and the rosemary.
6. Roast for 1 hour or until browned and cooked through.
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