Spinach stuffed turkey breast
Savor the flavors of this delectable Spinach Stuffed Turkey Breast, a nutritious and tasty dish perfect for any meal. Featuring tender turkey breast stuffed with a delightful mix of spinach, feta, ricotta cheeses, and aromatic herbs like parsley and dill, this recipe promises a burst of flavors in every bite. Oven-baked to perfection, it's seasoned with garlic powder, thyme, salt, and black pepper for a perfectly balanced, mouth-watering experience. Ideal for both special occasions and weeknight dinners, this wholesome dish is sure to impress your family and friends.
- 27 May 2024
- Cook time 30 min
- Prep time 15 min
- 2 Servings
- 14 Ingredients
Spinach stuffed turkey breast is a delicious and healthy dish that combines the lean protein of turkey with the nutrient-packed goodness of spinach and creamy cheeses. This recipe is perfect for a special dinner or a holiday meal, and it's sure to impress your guests with its sophisticated flavors and elegant presentation.
Ingredients:
Instructions:
Preheat your oven to 375°F (190°C).
Heat a large skillet over medium heat and add the spinach. Cook until wilted, about 2-3 minutes. Remove from heat, drain any excess liquid, and chop the spinach.
In the same skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes.
In a medium-sized bowl, combine the wilted spinach, sautéed onions, dried parsley, fresh parsley, dill, feta cheese, ricotta cheese, and beaten egg. Mix well until all the ingredients are thoroughly combined.
Lay the turkey breast flat on a cutting board. If needed, use a meat mallet to pound the turkey breast to an even thickness of about 1/2 inch.
Season both sides of the turkey breast with salt, black pepper, garlic powder, and dried thyme.
Spread the spinach and cheese mixture evenly over the turkey breast, leaving about a 1-inch border around the edges.
Carefully roll the turkey breast tightly, starting from one end. Secure the seam with toothpicks or kitchen twine to hold the roll in place.
Place the stuffed turkey breast in a baking dish. Bake in the preheated oven for about 35-40 minutes, or until the internal temperature reaches 165°F (74°C) and the turkey is cooked through.
Once baked, remove the turkey breast from the oven and let it rest for about 5 minutes. Remove the toothpicks or kitchen twine, slice the turkey breast into rounds, and serve immediately.
Tips:
- Ensure to thaw the spinach thoroughly and squeeze out any excess water to avoid a soggy stuffing.
- Pound the turkey breast to an even thickness for easier rolling and even cooking.
- Use a meat thermometer to check that the internal temperature of the turkey reaches 165°F (74°C) to ensure it's cooked through.
- If desired, you can sear the stuffed turkey breast in a skillet before baking to achieve a golden-brown crust.
- Let the turkey rest for a few minutes before slicing to retain the juices and keep it moist.
By following these steps, you can create a delectable spinach stuffed turkey breast that is sure to be a hit. The combination of spinach, feta, and ricotta cheeses, along with the aromatic herbs and spices, makes this dish an exceptional choice for any dining occasion. Enjoy your culinary masterpiece with your favorite side dishes and relish the compliments from your delighted diners!
| Nutrition Facts | |
|---|---|
| Serving Size | 430 grams |
| Energy | |
| Calories 380kcal | 15% |
| Protein | |
| Protein 40g | 27% |
| Carbohydrates | |
| Carbohydrates 13g | 4% |
| Fiber 3.16g | 8% |
| Sugar 3.75g | 4% |
| Fat | |
| Fat 24g | 29% |
| Saturated 9g | 29% |
| Cholesterol 220mg | - |
| Vitamins | |
| Vitamin A 550ug | 62% |
| Choline 170mg | 32% |
| Vitamin B1 0.26mg | 22% |
| Vitamin B2 0.94mg | 73% |
| Vitamin B3 13mg | 83% |
| Vitamin B6 1.19mg | 70% |
| Vitamin B9 210ug | 52% |
| Vitamin B12 1.45ug | 60% |
| Vitamin C 50mg | 54% |
| Vitamin E 3.54mg | 24% |
| Vitamin K 730ug | 609% |
| Minerals | |
| Calcium, Ca 370mg | 28% |
| Copper, Cu 0.20mg | 0% |
| Iron, Fe 3.55mg | 32% |
| Magnesium, Mg 180mg | 44% |
| Phosphorus, P 690mg | 55% |
| Potassium, K 1460mg | 43% |
| Selenium, Se 40ug | 71% |
| Sodium, Na 2650mg | 177% |
| Zinc, Zn 3.84mg | 35% |
| Water | |
| Water 340g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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