Options

Format:
Include:
PRINT
See more
Becky Luigart-Stayner; Cindy Barr Photo by: Becky Luigart-Stayner; Cindy Barr

Turkey Breast with Spinach-Feta Stuffing

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.

Cooking Light NOVEMBER 2004

  • Yield: 8 servings (serving size: 1 turkey slice and 1 1/2 tablespoons sauce)

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)

Preparation

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.

Note:

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.

Nutritional Information

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
advertisement

Go to full version of

Turkey Breast with Spinach-Feta Stuffing recipe

advertisement