Bacon Wrapped Turkey Breast Stuffed With Spinach And Feta Recipes

BACON WRAPPED TURKEY BREAST STUFFED WITH SPINACH AND FETA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Slice turkey breast down the middle and lay it flat. Sprinkle oregano, cumin, salt, and pepper on the inside of turkey. Arrange spinach leaves in 1 layer on 1 of the pieces of turkey and top with a layer of feta cheese. Repeat layering with spinach and feta cheese. Fold the other turkey breast half over the feta layer so the filling is sealed. Wrap the entire turkey breast with bacon. Place wrapped turkey in a baking dish and season with salt and pepper.
• Cook turkey breast until no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Turn on oven's broiler and broil wrapped turkey until bacon is crisp on each side, about 2 minutes per side. Let turkey rest for 10 minutes before slicing.

MAPLE SAGE BACON-WRAPPED TURKEY BREAST WITH STUFFING CROUTONS

Steps:

• Preheat the oven to 350 degrees F.
• Line a sheet pan with parchment paper. Spray the parchment paper with cooking spray. Shingle the bacon strips side-by-side on the parchment paper, allowing the edges to overlap slightly. Refrigerate until ready to use.
• Butter each side of the bread slices, using 2 tablespoons butter in total. Place the bread in a 9-by-13-inch baking dish. Set aside.
• Mix the remaining 4 tablespoons butter with the sage, maple syrup, salt, garlic powder, onion powder and pepper in a bowl. Use your fingers, and a knife, if necessary, to make a pocket between the meat and the skin of the turkey. Rub the butter under the skin in an even layer. Place the sheet pan with the bacon on a work surface, then lay the turkey skin-side down on the bacon. Wrap the bacon around the turkey by lifting the parchment and pressing the bacon against it to secure. Place the turkey skin-side up on top of the bread and lift away the parchment.
• Roast until the internal temperature reaches 165 degrees F, 1 1/2 to 2 hours. Let rest for 30 minutes before slicing. Quarter the stuffing croutons before serving. Serve warm.

BACON-WRAPPED TURKEY BREAST

Steps:

• Heat oven to 400ºF.
• Heat dressing in small nonstick skillet on medium heat. Add onions; cook 10 min. or until crisp-tender, stirring frequently. Cool.
• Pound turkey to 1/2-inch thickness. Add water to stuffing mix in medium bowl; stir just until moistened. Stir in onions; spoon down one long side of turkey. Spoon 1/4 cup cranberry sauce next to stuffing. Starting at covered side, roll up turkey breast; place, seam side down, on parchment-covered rimmed baking sheet.
• Wrap bacon, with slices slightly overlapping, around turkey. (Turkey should be completely covered with bacon.) Top with sage; press gently into bacon. Spray foil with cooking spray; place over turkey, gently pressing foil onto bacon.
• Bake 50 to 55 min. or until turkey is done (165ºF), uncovering after 30 min. Serve with remaining cranberry sauce.

TURKEY BREAST WITH SPINACH-FETA STUFFING RECIPE - (4.6/5)

Steps:

• 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. 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. 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. Preheat oven to 325°F. 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. 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.

BACON-WRAPPED STUFFED TURKEY BREAST

Steps:

• In a small bowl, combine parsley, garlic, lemon zest, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Slice breast almost in half horizontally, leaving it attached on one side. Open like a book; season inside and out with salt and pepper. Stuff turkey (below) with herb mixture; cover with bacon slices, tucking ends under the turkey.
• Combine potatoes, carrots, and 1/2 cup water in a microwave-safe dish. Place turkey on top. Cover, and cook on high 15 minutes.
• Stir vegetable mixture; return dish to microwave. Cook, uncovered, until turkey is 160 degrees on an instant-read thermometer (juices should run clear when meat is pierced with a knife) and vegetables are tender, 5 to 10 minutes more. Let turkey rest 5 minutes before slicing crosswise and serving with vegetables.