Turkey Spinach Parmesan Stuffed Potatoes Recipes

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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

Categories     Chicken and Turkey

Time 8h

Number Of Ingredients 22

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

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