Turkey Breast with Spinach-Feta Stuffing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Don't pound the turkey breast meat too hard; it is delicate and can tear. After spreading the spinach mixture and rolling the turkey, secure it with twine. Ingredients:
4 tablespoons water, divided |
1 (6-ounce) package prewashed baby spinach |
1 tablespoon olive oil, divided |
1/4 cup finely chopped shallots, divided |
1 garlic clove, minced |
1/2 cup (2 ounces) crumbled feta cheese |
1 tablespoon dry breadcrumbs |
1/2 teaspoon dried oregano |
3/4 teaspoon salt, divided |
1/8 teaspoon freshly ground black pepper |
1 large egg white, lightly beaten |
1 (1 3/4-pound) boneless turkey breast half |
1/4 teaspoon freshly ground black pepper |
1/2 cup dry white wine |
3/4 cup fat-free, less-sodium chicken broth |
1 1/2 teaspoons cornstarch |
1 tablespoon butter |
oregano sprigs (optional) |
Directions:
1. Heat a large saucepan over medium-high heat. Add 1 tablespoon water and spinach; cover and cook 5 minutes or until spinach wilts, stirring occasionally. Place spinach mixture in a colander, pressing until barely moist.
2. Heat 1 teaspoon of oil in a small saucepan over medium-high heat. Add 2 tablespoons chopped shallots, 2 tablespoons water, and garlic; cover and cook 3 minutes or until moisture evaporates. Spoon shallot mixture into a medium bowl. Add the spinach, feta, breadcrumbs, oregano, 1/4 teaspoon salt, 1/8 teaspoon pepper, and egg white.
3. Cut horizontally through center of breast, cutting to, but not through, other side using a sharp knife; open flat as you would a book. Place breast between 2 sheets of plastic wrap; pound to an even 1/2-inch thickness using a meat mallet or rolling pin. Discard plastic wrap. Spread spinach mixture over turkey, leaving a 1-inch border. Roll up breast, jelly-roll fashion, starting with one short side. Secure at 2-inch intervals with twine. Rub 1/2 teaspoon salt and 1/4 teaspoon pepper evenly over turkey.
4. Preheat oven to 325°.
5. Heat 2 teaspoons oil in a large Dutch oven over medium-high heat. Add the turkey; cook 5 minutes, browning on all sides. Remove turkey from pan. Add 2 tablespoons shallots to pan; sauté 30 seconds. Stir in wine, scraping pan to loosen browned bits. Add turkey and broth to pan; bring to a boil. Cover and bake at 325° for 40 minutes or until a thermometer inserted in thickest portion of turkey registers 170°. Remove turkey from pan; keep warm.
6. Place pan on stovetop over high heat. Combine cornstarch and 1 tablespoon water, stirring with a whisk. Add cornstarch mixture to pan; bring to a boil. Cook 1 minute or until slightly thick, stirring constantly. Remove from heat. Add butter, stirring with a whisk. Remove and discard twine from turkey. Cut turkey into 8 slices. Serve sauce with the turkey. Garnish with oregano sprigs, if desired.
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