Ricotta Stuffed Turkey Breast Recipes
SPINACH AND RICOTTA STUFFED TURKEY BREAST WITH GARLIC HERB SAUCE
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
Categories Chicken and Turkey
Time 8h
Number Of Ingredients 22
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
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
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
RICOTTA STUFFED TURKEY BREAST
This is from my Eat Well Stay Well cookbook. (Man! I love that book!) This is really yummy and easy to make. I'm typing it up for ZWT II. Serves 6-8
Provided by dicentra
Categories Turkey Breasts
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 375. In a skillet, heat 2 teaspoons of the oil over low heat. Add the garlic and sauté for 1 minute. Add the spinach and cook, stirring occasionally for 4 minutes or until tender. Let cool.
- In a small bowl, combine the ricotta, egg white, orange zest and pepper. Stir in the spinach.
- Place the turkey between two sheets of waxed paper and pound to ¾ inch thickness. Sprinkle with ¼ teaspoon of the salt.
- Spread the ricotta mixture on the turkey and roll up from one long side. Tie the roast to secure it then place it seam side down in a small roasting pan.
- Brush with the remaining 2 teaspoons oil and sprinkle with the remaining ½ teaspoon salt and the rosemary.
- Roast for 1 hour or until browned and cooked through.
Nutrition Facts : Calories 160.1, Fat 7.2, SaturatedFat 2.9, Cholesterol 54.2, Sodium 372.6, Carbohydrate 2.7, Fiber 0.9, Sugar 0.3, Protein 20.8
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- To make the stuffing, heat a little olive oil in a frying pan. Add the onion and garlic and cook over a low heat for about 5 minutes or until the onion is soft. Remove from the heat and set aside to cool. Blanch the spinach in boiling salted water until just wilted, then drain and rinse under cold water. Squeeze the excess water from the spinach. Chop coarsely. Combine the onion mixture with the spinach, ricotta, herbs, raisins and butter in a medium bowl. Add the eggs, season with salt and pepper and mix well.
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- For stuffing, blanch Swiss chard in large pot of boiling water for 2 minutes, or until wilted and soft. Drain well and set aside to cool. When cool enough to handle, squeeze out as much liquid as possible using your hands. Then place in food processor fitted with metal blade.
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