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!
Turkey Breast with Spinach-Feta Stuffing
Becky Luigart-Stayner; Cindy Barr
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.
Yield: 8 servings (serving size: 1 turkey slice and 1 1/2 tablespoons sauce)
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Amount per serving
- Calories: 191
- Calories from fat: 28%
- Fat: 5.9g
- Saturated fat: 2.8g
- Monounsaturated fat: 2.2g
- Polyunsaturated fat: 0.5g
- Protein: 27.4g
- Carbohydrate: 3.6g
- Fiber: 0.7g
- Cholesterol: 74mg
- Iron: 2.1mg
- Sodium: 449mg
- Calcium: 86mg
- 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)
- 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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