This Rolled Turkey Breast Stuffed with Spinach is a sure fire way of avoiding any dry white meat. The moisture from the spinach assures that every slice will be juicy and full of flavor. Ask your butcher to flatten a turkey breast for you so it is easy to roll after you’ve added the spinach. Serve this Rolled Turkey Breast Stuffed with Spinach hot or at room temperature. Either way you will enjoy a light and healthy dinner.
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Rolled Turkey Breast Stuffed with Spinach
By January 8, 2014Published:
- 12 Servings
- 2 hrs 30 mins
- 1 Whole Turkey Breast Skinned and flattened
- 22 Ounces Baby Spinach
- 2 Cups Onions Chopped
- 3 Large Garlic Cloves Minced
- 2 Teaspoons Orange Peel Grated
- 4 Tablespoons Olive Oil
- Freshly ground pepper to taste
- Nutmeg to taste
- 12 Ounces Shitake, Cremini, or Portobello Mushrooms
- 2 Tablespoons Olive Oil
- 1 Large Garlic Clove
- 3 Tablespoons Minced Parsley
- 1 Tablespoon Minced Fresh Sage
- Freshly Ground Black Pepper
- 1/2 Cup Dry Sherry
- Large Skillet
- Heavy Duty Tin Foil
- Large Roasting Pan
- Meat Thermometer
- Rinse turkey breast. Remove loose pieces of turkey from under the breast. Set them aside. Cover breast with plastic wrap and pound it with a mallet until it resembles a rectangle and is somewhat thinner. The pounding also tenderizes the meat and makes it more juicy. Cut off any pieces of turkey that protrude too far beyond the rectangle and them to the other loose turkey pieces. (These pieces can be marinated and prepared like chicken nuggets, poached for turkey salad or turkey pot pie.) Place pounded turkey breast on a large piece of foil.
- Heat oil in skillet over medium high heat. Sauté onions and garlic until onions are translucent but not browned. Add orange peel and sauté two minutes more.
- Rinse and dry spinach. Add spinach to onions in two separate batches. Using a long handled tongs, keep turning the spinach over and over with the onions until it is all mixed together. As the first batch of spinach wilts, you can add the second batch and continue turning it over and over with the tongs. When all the spinach has wilted, turn up the flame and stir constantly until most of the liquid has evaporated. Season with pepper and nutmeg to taste. Cool slightly.*
- Preheat oven to 325° F.
- Spread stuffing over turkey breast leaving a ½ inch border all around. Starting at the short side, roll up turkey breast pushing in the spinach stuffing as you go. You will probably only be able to roll it one or two times unless you have pounded it very thin. Wrap turkey roll in foil making sure it is completely enclosed on all ends. Roast turkey about 90 minutes before inserting meat thermometer. The turkey breast is done at 165° F. If it is not done, leave it in the oven another 10 minutes before testing it again. When it is finished, take it out of the oven and leave it wrapped another 30 minutes.
- Make the gravy while turkey is resting.
- Wipe off mushrooms and remove stems. Cut mushrooms into ¼ inch slices. If you are using portobellos, cut the slices in half.
- Heat oil over medium heat and sauté mushrooms about five minutes or until they are somewhat browned. Add herbs and garlic and sauté another minute. Raise the heat and add sherry. Reduce sherry by half. Stir well. (So far this gravy is vegetarian. Do not do the next step if you want to share this gravy with vegetarians who could pour it over tofu with separate spinach stuffing.)
- Unwrap turkey breast and carefully pour turkey juices into gravy. Stir well. Taste and season with salt and pepper if needed.
- .Slice turkey roll into ¼-1/3 inch slices and arrange attractively on a serving platter. Take some of the mushrooms and decorate the slices down the center. Serve the remainder of the gravy on the side. Serve with brown rice.
The turkey breast can be prepared and refrigerated one day in advance as can the stuffing.