Spinach Ricotta Rolled Turkey Breasts Recipes

SPINACH AND RICOTTA STUFFED TURKEY BREAST WITH GARLIC HERB SAUCE

Steps:

• Combine hot tap water, sugar and kosher salt in a large bowl. Mix well and wait for water to clear and sugar and salt to dissolve. Place turkey breast in the brine and refrigerate 4-6 hours.
• Preheat oven to 350 degrees.
• Combine shallot, ricotta, Parmesan, spinach, Italian seasoning, salt and black pepper to taste in a small bowl.
• Remove turkey from brine, pat dry and spread out flat.
• Spread stuffing ingredients over the inside of turkey breast to within 1-inch of the edge.
• Starting with the narrow end, roll up and secure with butcher's twine.
• Place turkey breast in a roasting pan. Dot the top with butter and drizzle with olive oil.
• Bake for 1 to 1 1/2 hours or until an instant-read thermometer registers at least 160 degrees in the center. Tent and let rest 5-10 minutes. Slice into 1/2-inch slices and serve with sauce.
• Melt butter over medium heat. Add flour, reduce heat to medium-low and cook 2 minutes, whisking constantly.
• Add wine and continue whisking 1 minute.
• Slowly add 2 1/2 cups chicken broth, garlic and herbs. Bring to a boil, reduce heat to low and simmer 4-5 minutes or until thickened.
• Stir in cream. Add additional chicken broth if a thinner sauce is desired. Season to taste with salt and pepper. Serve with turkey.

SPINACH RICOTTA ROLLS

Steps:

• Take pastry out of freezer.
• Place spinach in a colander and use a wooden spoon or your hands to press out excess water. You could also do this using a tea towel or paper towels. Transfer spinach to a bowl (drink the liquid, it's good for you!).
• Add remaining Filling ingredients. Mix to combine.
• Place pastry on work surface and cut in half to create 2 rectangles - you should have 6 in total.
• Divide filling between pastries, brush edge with egg then roll up, finishing with the seam side down.
• Refrigerate for 15 minutes. Meanwhile, preheat oven to 180C/350F.
• Spray 2 x baking trays with oil (any).
• Cut rolls into 4, or whatever size you want. Brush tops with egg (makes it golden) then sprinkle with sesame seeds.
• Bake for 25 minutes, then take out the top tray and move the bottom tray to the top and give it an additional 5 - 10 minutes to make it golden.
• Best served warm - the pastry is crispier and the filling is juicier. See notes for make ahead instructions.

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.

SPINACH AND PROSCIUTTO STUFFED TURKEY BREAST

Steps:

• Heat 2 tablespoons of oil and saute the onions until they are tender, then remove the onions and place in a small bowl.
• Add 2 more tablespoons of oil to the pan, and saute the spinach until heated through.
• Season with salt and pepper, then add the spinach to the onions, and mix well.
• Add the grated cheese and mix.
• Butterfly the breast and lay flat open, pounding with a meat mallet to create even thickness throughout.
• Spread the spinach mixture across the breast, leaving a 1 1/2 inch border all around.
• Lay the prosciutto slices over the spinach layer.
• Beginning at one end, firmly roll up the turkey breast, and secure well with twine.
• Place into a small roasting pan and rub the surface with the remaining oil, and season with Italian seasonings, salt and pepper.
• Roast in a preheated 365 degree oven for about 1 hour 20 minutes, or until the turkey breast reaches an internal temperature of 150 degrees F.
• Remove the breast roll from the pan and cover with a tent of foil.
• Remove the pan from the oven, and drain off all the excess oil.
• Place the pan on your stovetop, and add the white wine, scraping up all the browned bits from the bottom, and cook until it has reduced by half.
• Remove a few spoonfuls of the broth to a separate cup, and pour the rest into your roasting pan with the fresh thyme, and mix well.
• Mix together the flour and remaining broth, and whisk this mixture into your gravy.
• Season with salt and pepper and strain through a sieve.
• Cut off the twine around the turkey, and slice your into 1/2 inch slices and arrange on a platter.
• Serve, offering a little sauce or gravy on the side.

STUFFED CHICKEN BREAST WITH SPINACH AND RICOTTA

Steps:

• Marinade chicken cutlets in italian dressing in a ziploc bag for at least 2 hours.
• Preheat oven to 425 degrees F.
• In a large bowl, mix together ricotta cheese, spinach, egg, 2 tablespoons of parmesan cheese and pinch of salt. Make sure spinach is well drained of any water. Mix to a nice creamy consistency.
• Use a paper plate and fill with breadcrumbs, 2 tablespoons parmesan cheese, pinch of salt and pepper. Set aside. Beat egg in a bowl and set aside.
• Put wax paper on a flat surface and layout chicken cutlets. Spread 2 spoonfuls of ricotta mixture over chicken. One by one, roll them up, dunk in egg mixture, then in breadcrumbs and place seam down in baking dish that has been coated in non-stick cooking spray.
• Bake in oven for 30 minutes.
• (If using sauce and cheese, remove dish after 25 minutes, cover chicken with sauce and cheese and bake an additional 5-7 minutes until cheese is melted.)

RICOTTA STUFFED TURKEY BREAST

Steps:

• 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.
• In a small bowl, combine the ricotta, egg white, orange zest and pepper. Stir in the spinach.
• Place the turkey between two sheets of waxed paper and pound to ¾ inch thickness. Sprinkle with ¼ teaspoon of the salt.
• 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.
• Brush with the remaining 2 teaspoons oil and sprinkle with the remaining ½ teaspoon salt and the rosemary.
• Roast for 1 hour or until browned and cooked through.

RICOTTA AND SPINACH STUFFED CHICKEN BREASTS

Steps:

• Bring a large saute pan over medium heat. Once hot, add a drizzle of olive oil and add the spinach. Cook until wilten for about 3 minutes. Remove from the pan and transfer to a sieve. With the back of a spoon, carefully press to remove excess of water. Chop roughly and reserve.
• Preheat the oven to 392F/200C.
• To a large bowl, combine the ricotta, spinach, ½ cup of parmesan cheese, salt and pepper to taste. Mix with a spoon ultil combined.
• Place the chicken breasts into a clean chopping board. Add a spoon of the ricotta and spinach stuffing into each breast. Fold over to close it up using toothpicks. Alternatively, you can roll up tightly with a butcher's twine. Make sure to close it well to avoid filling leaking.
• Bring a cast iron skillet or any oven-safe pan over medium heat. Once hor, add a drizzle of olive oil and place the chicken breasts. Sear it well on both sides, about 2 to 3 minutes each.
• Slowly pour the white wine and cook for 2 more minutes to evaporate the alcohol.
• Transfer the pan to the oven and bake for 20 minutes. Add chicken stock on top of the chicken breasts to moisten if you want.
• Remove from the oven carefully, add the grated cheese on top of each chicken roll up and return to the oven to broil for 5 minutes.

SPINACH-RICOTTA ROLLED TURKEY BREASTS

Steps:

• In a large nonstick skillet over moderate heat, warm 2 teaspoons of oil. Add shallots and cook until shallots begin to brown, stirring occasionally, about 1 to 2 minutes.
• Cook spinach in microwave according to package directions; set aside.
• Mix salt and pepper together in a small bowl, set aside.
• Mix spinach with shallots. Add cheese, egg white, zest and 1/4 teaspoon of salt and pepper mixture; stir to combine.
• Sprinkle turkey cutlets with remaining salt and pepper mixture. Divide spinach mixture among cutlets and spread evenly over top, leaving a 1/3-inch border; roll up and secure with toothpicks.
• Wipe out skillet. Add remaining 1 tablespoon of oil and cook cutlets over moderate heat until browned and almost cooked through, about 17 minutes. Add water and continue to cook until cooked through, about 2 minutes more. Remove to a serving plate, remove toothpicks and scrape up any browned bits on the bottom of the pan. Pour pan sauce over turkey and serve. Yields 1 cutlet per serving.

TURKEY BREAST ROLLED WITH ROASTED PEPPERS AND SPINACH

Steps:

• 1. Divide the turkey into 2 breasts. Fold out the breast tender. Using a large knive, butterfly the 2 breasts into a fairly even 1 to 1/2 inch thickness. Lightly pound the breast to give it a uniform thickness of under 1 inch. 2. roast the bell peppers and then peel 3. In a wide pan, saute teh spinach with the garlic over medium heat just until the spinach has wilted. Remove from heat and let cool. 4. Preheat oven to 375F. 5. divide and layer the spinach evenly on top of the opened breasts. Layer the bell peppers on top of the spinach. Roll the turkey in as tight of a spiral as you can around the spinach and bell peppers. Tie the rolls closed with kitchen string. 6. generously rub the turkey with olive oil. Seaso nthe outside of the rolls with chopped rosemary, thyme and oregano and salt and pepper. Roast on a rack in a roasting pan until the internal temp reaches 16pF (about 1 1/2 hours). Allow the turkey to rest for 15 min before removing the string and slicing.