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Turkey Breast with Spinach-Feta Stuffing

Becky Luigart-Stayner; Cindy Barr
Yield 8 servings (serving size: 1 turkey slice and 1 1/2 tablespoons sauce)
Don't pound the turkey breast meat too hard; it is delicate and can tear. After spreading the spinach mixture and rolling the turkey, secure it with twine.

Ingredients

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

Nutrition Information

  • calories 191
  • caloriesfromfat 28 %
  • fat 5.9 g
  • satfat 2.8 g
  • monofat 2.2 g
  • polyfat 0.5 g
  • protein 27.4 g
  • carbohydrate 3.6 g
  • fiber 0.7 g
  • cholesterol 74 mg
  • iron 2.1 mg
  • sodium 449 mg
  • calcium 86 mg

How to Make It

  1. 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.

  2. 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.

  3. 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.

  4. Preheat oven to 325°.

  5. 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.

  6. 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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.