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°.
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.
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Nice change up from the traditional turkey dinner, especially since there's only 2 of us. I have to say that the recipe is a bit time consuming. Wrapping the rolls in twine was challenge for a novice cook. I ended up using toothpicks to close the gaps. And next time, I will add a smidge of red pepper flakes to the spinach/feta dressing for a little kick. Having said all this, the recipe is a definite keeper! Thank you!
The taste of this recipe is FANTASTIC.
I made it exactly as specified with only a couple of omissions. I did not add the bread crumbs to the cheese and spinach filling and I did not use cornstarch to thicken it because I didn't want the additional carbs. I was just extra careful when I rolled it up to ensure the ends were tucked in. I then tied it very thoroughly with kitchen twine.
While it roasted in the oven, I put two fresh sprigs of rosemary in the broth (I actually used stock because it was all I had on hand so I added a teaspoon of sea salt to it) and then took them out when the turkey was done. I removed the turkey from the pan and then simply turned the heat up to high and let the sauce naturally reduce. I added two tablespoons of butter instead of one.
On a side note, it took about an hour for this to cook at our house, so make sure you cook it through!
SERIOUSLY, really good! My fiance even raved about it, and I don't think he's ever raved about a cooking light recipe before. I followed the recipe exactly. Even the sauce was delicious! I'll probably make the sauce again to go along with other poultry dishes.
This was a fabulous recipe. Followed the exact recipe with no substitutions...except more wine...and my husband and I loved it. Definitely one that we will repeat. It only made four servings though, not the suggested eight.
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