Best Spinach And Herb Stuffed Turkey Breast Recipes

SPINACH AND RICOTTA STUFFED TURKEY BREAST WITH GARLIC HERB SAUCE

Spinach and Ricotta Stuffed Turkey Breast with Garlic Herb Sauce image

Spinach and Ricotta Stuffed Turkey Breast with Garlic Herb Sauce is perfect for a small-scale Thanksgiving, Christmas or a nice family dinner any time of year!

Provided by By: Carol | From A Chef's Kitchen

Time 8h

Number Of Ingredients 22

Ingredients

6 cups hot tap water
1/2 cup sugar
1/2 cup kosher salt
1 2 to 2 1/2 pound boneless skinless turkey breast half (butterflied)
1 small shallot (finely chopped)
1 container (15-ounce) ricotta cheese (whole milk or part-skim)
1/2 cup freshly grated Parmesan cheese
1 bag (12-ounce) frozen chopped spinach (thawed and squeezed of excess moisture)
2 teaspoons Italian seasoning
Salt and freshly ground black pepper (to taste)
3 tablespoons butter
3 tablespoons olive oil
4 tablespoons unsalted butter
6 tablespoons all-purpose flour
1/2 cup dry white wine
2 1/2 cups chicken broth (or as needed)
3 cloves garlic (minced)
1 teaspoon finely chopped fresh parsley
1 teaspoon finely chopped fresh rosemary
1 teaspoon finely chopped fresh thyme
1/4 cup heavy cream
Salt and freshly ground black pepper (to taste)

Steps:

Combine hot tap water, sugar and kosher salt in a large bowl. Mix well and wait for water to clear and sugar and salt to dissolve. Place turkey breast in the brine and refrigerate 4-6 hours.
Preheat oven to 350 degrees.
Combine shallot, ricotta, Parmesan, spinach, Italian seasoning, salt and black pepper to taste in a small bowl.
Remove turkey from brine, pat dry and spread out flat.
Spread stuffing ingredients over the inside of turkey breast to within 1-inch of the edge.
Starting with the narrow end, roll up and secure with butcher's twine.
Place turkey breast in a roasting pan. Dot the top with butter and drizzle with olive oil.
Bake for 1 to 1 1/2 hours or until an instant-read thermometer registers at least 160 degrees in the center. Tent and let rest 5-10 minutes. Slice into 1/2-inch slices and serve with sauce.
Melt butter over medium heat. Add flour, reduce heat to medium-low and cook 2 minutes, whisking constantly.
Add wine and continue whisking 1 minute.
Slowly add 2 1/2 cups chicken broth, garlic and herbs. Bring to a boil, reduce heat to low and simmer 4-5 minutes or until thickened.
Stir in cream. Add additional chicken broth if a thinner sauce is desired. Season to taste with salt and pepper. Serve with turkey.

Nutrition Facts : ServingSize 1, Calories 482 kcal, Carbohydrate 39 g, Protein 8 g, Fat 31 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 60 mg, Sodium 15024 mg, Fiber 1 g, Sugar 27 g, UnsaturatedFat 15 g

BACON WRAPPED TURKEY BREAST STUFFED WITH SPINACH AND FETA

Bacon Wrapped Turkey Breast Stuffed with Spinach and Feta image

Wrapping your turkey breast in bacon helps keep it extremely moist, and the addition of feta and spinach makes this turkey amazing!

Provided by Nicole

Categories Meat and Poultry Recipes Turkey Breasts

Time 1h

Yield 4

Number Of Ingredients 7

Ingredients

1 large turkey breast
½ teaspoon dried oregano
½ teaspoon ground cumin
salt and ground black pepper to taste
1 cup fresh spinach, or to taste
¼ cup crumbled feta cheese
12 slices reduced-sodium bacon, or as needed

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Slice turkey breast down the middle and lay it flat. Sprinkle oregano, cumin, salt, and pepper on the inside of turkey. Arrange spinach leaves in 1 layer on 1 of the pieces of turkey and top with a layer of feta cheese. Repeat layering with spinach and feta cheese. Fold the other turkey breast half over the feta layer so the filling is sealed. Wrap the entire turkey breast with bacon. Place wrapped turkey in a baking dish and season with salt and pepper.
Cook turkey breast until no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Turn on oven's broiler and broil wrapped turkey until bacon is crisp on each side, about 2 minutes per side. Let turkey rest for 10 minutes before slicing.

Nutrition Facts : Calories 370.6 calories, Carbohydrate 1.4 g, Cholesterol 82.1 mg, Fat 27.6 g, Fiber 0.3 g, Protein 27.7 g, SaturatedFat 11 g, Sodium 688.2 mg, Sugar 0.7 g

TURKEY BREAST WITH SPINACH-HERB STUFFING

Turkey Breast with Spinach-Herb Stuffing image

Serve this savory roast turkey breast with our Steamed Broccoli with Gremolata Crumbs and our Potato Gratin with Gruyere.

Categories Breast spinach dinner main dish stuffing turkey roast herb

Time 3h30m

Yield 10

Number Of Ingredients 13

Ingredients

1 tbsp. olive oil
1 small onion
2 stalk celery
1 package frozen chopped spinach
1/2 tsp. dried thyme
1/4 tsp. dried sage
2 1/4 c. chicken broth
1/2 tsp. salt
1/4 tsp. coarsely ground black pepper
1/2 loaf sliced firm white bread (8 ounces)
1 bone-in turkey breast
1/2 c. white wine
4 tsp. cornstarch

Steps:

Preheat oven to 350 degrees F.
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.
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.
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.)
Transfer turkey to warm platter. Let stand 15 minutes to set juices for easier carving.
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.Nutritional information is based on one serving of turkey with stuffing.Each 2 tablespoons gravy: About 5 calories, 1 g protein, 1 g carbohydrate, 0 g total fat, 0 g fiber, 0 mg cholesterol, 85 mg sodium.

Nutrition Facts : Calories 430 calories

SPINACH AND HERB STUFFED TURKEY BREAST

SPINACH AND HERB STUFFED TURKEY BREAST image

Categories turkey Roast Thanksgiving

Yield 8 people

Number Of Ingredients 13

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.