Turkey Breast With Spinach Feta Stuffing Recipe 465

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BACON WRAPPED TURKEY BREAST STUFFED WITH SPINACH AND FETA



Bacon Wrapped Turkey Breast Stuffed with Spinach and Feta image

Wrapping your turkey breast in bacon helps keep it extremely moist, and the addition of feta and spinach makes this turkey amazing!

Provided by Nicole

Categories     Meat and Poultry Recipes     Turkey     Breasts

Time 1h

Yield 4

Number Of Ingredients 7

1 large turkey breast
½ teaspoon dried oregano
½ teaspoon ground cumin
salt and ground black pepper to taste
1 cup fresh spinach, or to taste
¼ cup crumbled feta cheese
12 slices reduced-sodium bacon, or as needed

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.

Nutrition Facts : Calories 370.6 calories, Carbohydrate 1.4 g, Cholesterol 82.1 mg, Fat 27.6 g, Fiber 0.3 g, Protein 27.7 g, SaturatedFat 11 g, Sodium 688.2 mg, Sugar 0.7 g

STUFFED TURKEY BREAST



Stuffed Turkey Breast image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 2h55m

Yield 6 servings

Number Of Ingredients 18

2 tablespoons butter
1 large onion, diced
2 stalks celery, diced
3 cloves garlic, minced
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
2 sweet Italian sausages (8 ounces), casings removed
3/4 cup dried cranberries
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
1/2 cup white wine
One 1-pound French rustic loaf, cut into 1-inch cubes, dried or toasted (or 9 cups store-bought)
1 cup chicken broth
1 egg, beaten
3 tablespoons chopped fresh flat-leaf parsley
One 4-pound turkey breast, boned and butterflied
Olive oil

Steps:

  • Preheat the oven to 375 degrees F.
  • Add the butter to a large skillet over medium-high heat. Once melted and foaming, add the onion, celery, and garlic and saute until tender, about 3 minutes. Season the mixture with salt and pepper. Add the sausage to the pan and immediately begin breaking it up with the back of a wooden spoon so it will cook down and crumble. Cook the sausage until it's browned, about 6 minutes, then add the cranberries, sage, rosemary and thyme and cook for 1 to 2 more minutes. Stir in the white wine and use your wooden spoon to scrape up the bottom of the pan for any stuck bits. Let cook for 1 minute. Remove from the heat.
  • Add the bread cubes to a large bowl and add the chicken broth, beaten egg, sausage mixture, and chopped parsley and stir all together so all the bread is soft and moistened. Let cool as you prep the turkey.
  • Lay the turkey breast skin-side-down on your work surface and season the meat with salt and pepper. Add a layer of the stuffing about 1/2-inch thick across the turkey breast, leaving a 1/2-inch border. The extra stuffing can be placed in an 8-inch-by-8-inch-buttered casserole dish and baked the last 40 minutes of cooking.
  • Carefully roll the turkey up into a cylinder. Tie the roll with butcher's twine with about 1-inch between each knot. Trim the strings after tying. Place the turkey seam-side-down on a baking sheet covered with foil and fitted with a baking rack. Drizzle the turkey with olive oil, rub into the skin, then season well with salt and pepper.
  • Place in the oven and roast for 1 hour 15 minutes, or until an instant-read thermometer inserted in the thickest part of the roll reads 155 degrees F. Remove the turkey from the oven and let rest, loosely tented with foil for 15 minutes. The turkey will rise in temperature as it rests to 165 degrees F. Snip the butcher's twine and slice the roll into 1-inch thick slices, place on a platter, and garnish with fresh rosemary and sage.

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



Turkey Breast with Spinach-Feta Stuffing Recipe - (4.6/5) image

Provided by á-23579

Number Of Ingredients 18

4 tablespoons water, divided
1 (6 ounce) package pre-washed baby spinach
1 tablespoon olive oil, divided
1/4 cup shallots, finely chopped, divided
1 garlic clove, minced
1/2 cup (2 ounces) feta cheese, crumbled
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)

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.

TURKEY BREAST WITH STUFFING AND GRAVY



Turkey Breast with Stuffing and Gravy image

Try this Turkey Breast with Stuffing and Gravy recipe for Thanksgiving. Requiring only 20 minutes of prep time, this easy-to-make Turkey Breast with Stuffing and Gravy recipe can be made and served almost instantly. Pour some hot gravy over your dish and enjoy!

Provided by My Food and Family

Categories     Home

Time 1h50m

Yield 6 servings

Number Of Ingredients 5

2 pkg. (6 oz. each) STOVE TOP Stuffing Mix for Chicken
1 turkey breast (5 lb.), thawed if frozen
1 Tbsp. oil
1 jar (12 oz. each) HEINZ HomeStyle Roasted Turkey Gravy
1/4 cup sour cream

Steps:

  • Heat oven to 425ºF.
  • Prepare stuffing as directed on package; mound in center of 13x9-inch pan sprayed with cooking spray.
  • Place turkey, breast side up, on top of stuffing, covering stuffing completely. Brush turkey with oil.
  • Bake 30 min. Reduce oven temperature to 325ºF. Bake turkey an additional 45 min. to 1 hour or until turkey is done (165ºF). Let stand 10 min. before carving. Meanwhile, heat gravy in small saucepan; stir in sour cream.
  • Serve turkey and stuffing topped with gravy.

Nutrition Facts : Calories 780, Fat 36 g, SaturatedFat 10 g, TransFat 1.5 g, Cholesterol 210 mg, Sodium 1030 mg, Carbohydrate 0 g, Fiber 0.8427 g, Sugar 0 g, Protein 83 g

TURKEY BREAST WITH STUFFING



Turkey Breast With Stuffing image

Turkey breast can be seasoned all sorts of ways and served with various stuffings. I cook the stuffing separately, which lets me monitor the breast's doneness more precisely. When a meat thermometer in the center of the breast reaches 160 degrees, it is done. Let it rest, covered, 10 minutes or so before carving. This recipe originally appeared with corn bread-sausage stuffing.

Provided by Pierre Franey

Categories     dinner, roasts, main course

Time 1h15m

Yield 6 servings

Number Of Ingredients 10

Salt and freshly ground white pepper to taste
1 teaspoon ground cumin
1 teaspoon ground coriander
2 teaspoons fresh chopped thyme leaves, or 1 teaspoon dried
1 fresh turkey breast with ribs and wings, about 4 pounds
2 medium-size whole onions, peeled, about 1/3 pound
2 large garlic cloves, peeled
1 bay leaf
2 tablespoons vegetable oil
1 1/2 cups chicken broth, fresh or canned

Steps:

  • Preheat oven to 450 degrees.
  • In a small bowl, combine salt, pepper, cumin, coriander and thyme. Blend well. Sprinkle and rub this mixture inside and outside the breast.
  • Place breast skin side up in a roasting pan. Put onions on each side, and garlic cloves and bay leaf beneath the breast. Brush outside of breast with vegetable oil.
  • Put breast in oven, and roast 15 minutes. Cover loosely with foil, add chicken broth and bake 15 minutes, basting a few times.
  • Reduce heat to 425 degrees and remove foil. Continue roasting 15 minutes, basting a few times.
  • Remove turkey breast from pan, and pour fat from the pan. Return breast skin side up, and add the broth around it. Continue roasting 10 minutes, basting twice.
  • Remove from oven, cover with foil and let stand in a warm place 10 minutes before carving. Serve with dressing and pan gravy.

Nutrition Facts : @context http, Calories 670, UnsaturatedFat 21 grams, Carbohydrate 5 grams, Fat 32 grams, Fiber 1 gram, Protein 85 grams, SaturatedFat 8 grams, Sodium 1093 milligrams, Sugar 2 grams, TransFat 0 grams

BAKED SPINACH, FETA, AND TURKEY MEATBALLS



Baked Spinach, Feta, and Turkey Meatballs image

These spinach, feta, and turkey meatballs are quick and easy to make, easy to freeze, and taste great when reheated. My son and I call these "Combine Nuggets." Did you know that a combine is a giant tractor that harvests crops from the field? Well, I most certainly didn't until my 3-year-old told me! Therefore, thanks to the hardworking combines we can put the green things in our nuggets.

Provided by WTAmeal

Categories     Meat and Poultry Recipes     Turkey     Ground Turkey Recipes

Time 40m

Yield 24

Number Of Ingredients 7

cooking spray
1 pound lean ground turkey
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (6 ounce) container crumbled feta cheese
½ teaspoon paprika
½ teaspoon onion powder
salt and ground black pepper to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 24-cup mini muffin tin with cooking spray.
  • Mix together turkey, drained spinach, feta cheese, paprika, onion powder, salt, and pepper in a large bowl until well combined. Roll into 24 meatballs and place in the prepared muffin tin.
  • Bake in the preheated oven until meatballs are cooked through, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 50.3 calories, Carbohydrate 0.8 g, Cholesterol 20.2 mg, Fat 3 g, Fiber 0.4 g, Protein 5.2 g, SaturatedFat 1.4 g, Sodium 105 mg, Sugar 0.4 g

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Top Asked Questions

How do you fill a turkey breast with spinach and cheese?
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.
What is a roast turkey breast with traditional stuffing?
Roast Turkey Breast with Traditional Stuffing is the way to go and it’s as showstopping as a whole turkey! Best of all, you can get it prepped the night before and it cooks in a fraction of the time it takes to roast a whole turkey. Read on to get my tips for a “cheater” gravy, too! Why This Recipe is a Keeper!
What is the best way to fill a turkey breast?
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.
How to cook a Turkey with spinach and water?
After spreading the spinach mixture and rolling the turkey, secure it with twine. 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.

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