"We should look for someone to eat and drink with before looking for something to eat and drink..."--Epicurus

Turkey Breast with Spinach-Feta Stuffing Recipe

  Tried it? Rate this Recipe:


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.




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!