SPINACH AND HERB STUFFED TURKEY BREAST

SPINACH AND HERB STUFFED TURKEY BREAST image

Yield 8 people

Number Of Ingredients 13

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Ingredients

1 tablespoon(s) olive oil
1 small onion, finely chopped
2 stalk(s) celery, finely chopped
1 package(s) (10-ounce) frozen chopped spinach, thawed and squeezed dry
1/2 teaspoon(s) dried thyme
1/4 teaspoon(s) dried sage
2 1/4 cup(s) chicken broth
1/2 teaspoon(s) salt
1/4 teaspoon(s) coarsely ground black pepper
1/2 loaf(s) sliced firm white bread (8 ounces), lightly toasted and cut into 1/2-inch cubes
1 (7-pound) bone-in turkey breast
1/2 cup(s) white wine
4 teaspoon(s) cornstarch

Steps:

1. Preheat oven to 350 degrees F. 2. Prepare stuffing: In 12-inch nonstick skillet, in oil, cook onion and celery on medium 10 to 12 minutes or until vegetables are lightly browned and tender, stirring occasionally. Remove skillet from heat; stir in dried spinach, thyme, sage, 3/4 cup chicken broth, salt, and black pepper. Place bread cubes in large bowl; add spinach mixture and toss to mix well. 3. Pat turkey breast dry with paper towels. With fingertips, gently separate skin from meat on breast, being careful not to break skin. Spread stuffing mixture on meat under skin. Place turkey, skin side up, on rack in small roasting pan (13" by 9"). Cover turkey with loose tent of foil. 4. Roast turkey 1 hour and 45 minutes. Remove foil and roast 30 to 40 minutes longer. Start checking for doneness during last 30 minutes of cooking. Turkey breast is done when temperature on meat thermometer inserted into thickest part of breast (not touching bone) reaches 165 degrees F and juices run clear when thickest part of breast is pierced with tip of knife. (Internal temperature will rise 5 degrees F upon standing.) 5. Transfer turkey to warm platter. Let stand 15 minutes to set juices for easier carving. 6. Meanwhile, prepare gravy: Remove rack from roasting pan. Pour drippings through sieve into 1-cup liquid measuring cup or small bowl. Let drippings stand 1 minute to allow fat to separate from meat juices. Skim and discard fat. Place roasting pan on medium-high and cook 1 to 2 minutes to brown bits on bottom of pan, stirring. Carefully add wine and cook 1 minute. Stir cornstarch into remaining 1 1/2 cups broth and add with meat juices to roasting pan. Heat to boiling; boil 1 to 2 minutes or until gravy thickens, stirring to loosen brown bits from bottom of pan. Pour gravy (or strain, if you like) into gravy boat; serve with sliced turkey. Makes about 2 cups gravy.