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Turkey Breast with Spinach-Feta Stuffing Recipe

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This recipe for Turkey Breast with Spinach-Feta Stuffing, by , is from The Lindsley Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lynn Henley
Added: Sunday, October 26, 2008


4 tbsp. water, divided
1 (6-oz) package prewashed baby spinach
1 tbsp. olive oil, divided
1/4 cup finely chopped shallots, divided
1 garlic clove, minced
1/2 cup (2 oz) crumbled feta cheese
1 tbsp. dry breadcrumbs
1/2 tsp. dried oregano
3/4 tsp. salt, divided
1/8 tsp. freshly ground black pepper
1 large egg white, lightly beaten
1 (1-3/4 lb.) boneless turkey breast half
1/4 tsp. freshly ground black pepper
1/2 cup dry white wine
3/4 cup fat-free, less-sodium chicken broth
1-1/2 tsp. cornstarch
1 tbsp. butter
Oregano sprigs (optional)

Heat a large saucepan over medium-high heat. Add 1 tablespoon water and spinach; cover and cook 5 minutes or until spinach wilts, stirring occasionally. Place spinach mixture in a colander, pressing until barely moist.

Heat 1 teaspoon of oil in a small saucepan over medium-high heat. Add 2 tablespoons chopped shallots, 2 tablespoons water and garlic; cover and cook 3 minutes or until moisture evaporates. Spoon shallot mixture into a medium bowl. Add the spinach, feta, breadcrumbs, oregano, 1/4 teaspoon salt, 1/8 teaspoon pepper and egg white.

Cut horizontally through center of breast, cutting to, but not through, other side using a sharp knife, open flat as you would a book. Place breast between 2 sheets of plastic wrap; pound to an even 1/2-inch thickness using a meat mallet or rolling pin. Discard plastic wrap. Spread spinach mixture over turkey, leaving a 1-inch border. Roll up breast, jelly-roll fashion, starting with one short side. Secure at 2-inch intervals with twine. Rub 1/2 teaspoon salt and 1/4 teaspoon pepper evenly over turkey.

Preheat oven to 325.

Heat 2 teaspoons oil in a large Dutch oven over medium-high heat. Add the turkey; cook 5 minutes, browning on all sides. Remove turkey from pan. Add 2 tablespoons shallots to pan; saute 30 seconds. Stir in wine, scraping pan to loosen browned bits. Add turkey and broth to pan; bring to a boil. Cover and bake for 40 minutes or until a thermometer inserted in thickest portion of turkey registers 170. Remove turkey from pan, keep warm.

Place pan on stovetop over high heat. Combine cornstarch and 1 tablespoon water, stirring with a whisk. Add cornstarch mixture to pan; bring to a boil. Cook 1 minute or until slightly thick, stirring constantly. Remove from heat. Add butter, stirring with a whisk. Remove and discard twine from turkey. Cut turkey into 8 slices. Serve sauce with the turkey. Garnish with oregano springs, if desired.

Number Of Servings:
Number Of Servings:
8 servings ( 1 slice and 1-1/2 tablespoons sauce)
Personal Notes:
Personal Notes:
A unique and delicious recipe from Cooking Light.




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