BONED ROAST TURKEY BREAST WITH SPINACH STUFFING & CRISPY POTATOES

BONED ROAST TURKEY BREAST WITH SPINACH STUFFING & CRISPY POTATOES image

Categories turkey Bake Christmas Thanksgiving New Year's Eve Winter Healthy

Yield 4-6 svgs

Number Of Ingredients 16

Ingredients

5 Tbs. olive oil, divided
1 cup (about 5 ounces) medium-diced ham
4 medium garlic cloves, minced
2 10-ounce boxes frozen chopped spinach, thawed and squeezed dry, reserving 1/4 cup spinach liquid
1/4 tsp. ground nutmeg
Salt and pepper, as directed
1 cup grated Parmesan cheese
1/2 cup golden raisins
1/2 cup dry bread crumbs
2 large eggs, lightly beaten
1 whole turkey breast(about 6 pounds), boned but with skin left intact, and the tenderloins removed and placed overbreastbone to even out thickness
Kitchen twine
2 pounds (about 16) small new potatoes, washed and halved
1/2 cup dry white wine
2 cups chicken broth
4 tsps. cornstarch dissolved in 4 tsps. cold water

Steps:

Stuffing: Heat 1 Tb. oil in 12 inskillet over medium-high heat. Add ham; reduce heat to low and cook about 5 minutes. Add another 1 Tb. oil and the garlic; saute until garlic is fragrant, about 1 minute. Increase heat to medium-high; stir in spinach, nutmeg, and a light sprinkling of salt and pepper, and cook 2 - 3 minutes. Transfer to a bowl. Stir in cheese, raisins and bread crumbs; adjust seasonings and stir in eggs. Tying the turkey Place stuffing along center of roast. Tie crosswise with kitchen twine. then tie lengthwise for reinforcement. Turkey: Adjust oven rack to center position; heat to 400 F. Center turkey breast, skin-side down, on the twine. Season turkey with 1/2 tsp. each salt and pepper. Place stuffing along center breastbone area. Using both hands, bring both sides of turkey up around stuffing. Alternating between the ends (so turkey is evenly stuffed), tie turkey crosswise with the 18-inch lengths of twine. Tie turkey once with twine around the length to reinforce. Coat a heavy cookie sheet with sides with cooking spray; set turkey in center, skin side up. Brush with 1 Tb. of oil and season the skin with 1/2 tsp. of salt and 3/4 tsp. pepper. Roast turkey 45 minutes. Toss potatoes with remaining 2 Tbs. oil and sprinkle with salt and pepper. After turkey has roasted 45 minutes, remove from oven and place potatoes, cut-side down, in a single layer around it. Return to oven; roast until potatoes are golden and a meat thermometer inserted in thickest part of turkey registers 160 degrees. Transfer turkey to cutting board; let rest 20 minutes. Remove twine. Keep potatoes warm in covered bowl. Set sheet over burner on low; add wine, stirring to loosen browned bits. Pour drippings into a pan; add broth and simmer. Whisk in cornstarch and simmer until thickened. Slice turkey, and serve with potatoes and sauce.