Turkey Breast With Spinach Herb Stuffing 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.

MAKE-AHEAD TURKEY BREAST WITH HERB STUFFING (COOKING LIGHT)

Steps:

• To prepare stock, combine first 10 ingredients in a large stockpot. Bring to a boil; add turkey breast. Return to a boil; reduce heat, and simmer for 1 1/2 hours or until turkey breast reaches 170° (use an instant-read thermometer).
• Carefully remove the turkey breast from stock. Cover the turkey breast, and refrigerate. Strain stock through a colander into a large bowl; discard solids, and return stock to pot. Reduce heat, and continue to simmer stock until reduced to 2 quarts (about 1 1/2 hours). Cover and chill stock for 8 hours. Skim solidified fat from surface of stock, if necessary.
• Preheat oven to 250°.
• To prepare turkey, rub poached turkey breast with oil. Sprinkle with 1/2 teaspoon thyme, 1/4 teaspoon salt, 1/4 teaspoon garlic powder, and 1/4 teaspoon pepper. Wrap the turkey in heavy-duty plastic wrap and foil. (Double-wrapping in plastic and foil helps retain moisture when reheating.) Bake at 250° for 2 hours or until thoroughly heated.
• To prepare the stuffing, melt 1/4 cup butter in a large Dutch oven over medium-high heat. Add the diced onion and diced celery; sauté 3 minutes. Stir in bread cubes and the next 7 ingredients (bread cubes through 1/4 teaspoon pepper). Stir in 2 1/2 cups turkey stock. Place in a 13 x 9-inch baking dish. Bake simultaneously with turkey at 250° for 1 hour and 55 minutes.
• While the turkey and stuffing cook, prepare gravy. Melt 1/4 cup butter in a large saucepan over medium heat. Stir in flour; reduce heat, and cook 15 minutes or until lightly browned. Gradually add reserved 5 1/2 cups turkey stock, stirring with a whisk until blended. Bring to a boil; reduce heat, and simmer until reduced to 3 cups (about 2 hours).
• Uncover turkey; remove turkey breast halves from bone. Slice turkey, and serve with stuffing and gravy.

SPINACH-STUFFED CHICKEN POCKETS

Steps:

• In a large skillet, saute spinach in 2 teaspoons oil until spinach is wilted. Add garlic; cook 1 minute longer. Remove from the heat. Stir in the spreadable cheese, 2/3 cup bread crumbs and 1/4 teaspoon salt. Cut a pocket in the thickest part of each chicken breast; fill with spinach mixture. Secure with toothpicks., Place egg in a shallow bowl. In another shallow bowl, combine the pepper and remaining bread crumbs and salt. Dip chicken in egg, then coat with bread crumb mixture., In a large skillet over medium heat, cook chicken in remaining oil for 8-10 minutes on each side or until a thermometer reads 170°. Discard toothpicks before serving.

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.

TURKEY BREAST FLORENTINE

Steps:

• Make a lengthwise slit down the center of the turkey breast to within 1/2 in. of bottom. Open meat so it lies flat; cover with plastic wrap. Flatten to 1/2-in. thickness. Remove plastic; set aside., In a large skillet, cook two bacon strips until crisp. Drain, reserving drippings. Crumble bacon; set aside. In the drippings, saute onion until tender. Stir in the flour, tarragon, salt and pepper until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat., Refrigerate 1/2 cup sauce. Add the spinach, mushrooms and crumbled bacon to the remaining sauce; spread over turkey breast. Starting at a short end, roll up and tuck in ends; tie with kitchen string. Place on a rack in a greased shallow roasting pan. Brush with butter. Cover loosely with foil., Bake at 350° for 1 hour. Remove foil. Cut remaining bacon strips in half; place over the turkey. Bake 25-35 minutes longer or until turkey is no longer pink. , Discard string. Let turkey stand for 10 minutes before slicing. Meanwhile, heat the reserved sauce; stir in cheese until melted. Serve with turkey.

BLUE CHEESE-SPINACH STUFFED TURKEY BREAST

Steps:

• Preheat oven to 350f degrees, coat roasting pan and rack with nonstick cooking spray.
• Unroll turkey breast; rinse and pat dry.
• Place between 2 sheets of plastic wrap.
• Pound turkey breast with flat side of meat mallet to create even piece about 1 inch thick.
• Remove and discard skin from one side of turkey breast; turn meat over so skin side faces down.
• Combine spinach, blue cheese, cream cheese, green onions, mustard, basil and oregano in medium bowl, mix well.
• Spread evenly over turkey breast.
• Roll up turkey so skin side is on top.
• Secure with tooth picks if necessary.
• Carefully place turkey breast on rack; sprinkle with pepper and paprika.
• Roast 1 1/2 hours or until no longer pink in centre of breast.
• Remove from oven and let stand 10 minutes before removing skin and slicing.
• Cut into 1/4 inch slices.