Recipe

Stuffed Turkey Breast Recipe

	Lincolntoot / All my dishes 1 year, 5 months ago Spinach and sweet red pepper provide a beautiful ribbon of color ast you slice into this rolled turkey. The gravy is divine. Serve both over rice. Prep:15m Cook:90m Servings:8	Lincolntoot
	stuffed turkey breast

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Ingredients

1 5 lb skinned boned turkey breast (ask butcher to bone the turkey for you leaving the membrane that attaches the 2 halves) or a 3 1/2 to 5 lb. turkey london broil will work just as well

1 large sweet red pepper chopped

1 cup chopped red onion

1 8 oz can whole water chestnuts drained and chopped

1 tablespoon oil

1 10 oz package frozen chopped spinach thawed and drained

1/2 cup dry white wine

1/2 teaspoon poultry seasoning

1/2 teaspoon dried savory

1/2 teaspoon salt

1/2 teaspoon pepper

1/4 cup butter, melted

1/4 cup dry white wine

White wine gravy:

1/2 cup dry white wine

1 to 1 1/2 cups chicken broth

1/2 teaspoon salt

1/2 teaspoon pepper

2 tablespoons cornstarch

1/4 cup water

(you can add 8 oz sliced mushrooms sauted in 2 tablespoons of butter to gravy)

Directions

Place outer side of turkey on heavy duty plast wrap. Starting from the center, slice horizontally through thickest part of each side of breast almost to but not through outer edges. Flip cut pieces over to enlarge breast. Place heavy duty plastic wrap on turkey. Pound to a more even thickness using a meat mallet or rolling pin. Place loose pieces of turkey over thin sections and set aside.

Saute chopped pepper, onion and water chestnuts in oil in a large skillet until tender; add spinach and next t ingredients. Cook 2 to 3 minutes or until liquid evaporates, stirring often. Remove from heat.

Spread spinach mixture over center of turkey breast to withing 2 inches of sides; roll up, jellyroll fashion starting at short side. Secure at 2 inch intervals, using heaving string. Place turkey seam side down on a greased rack in a roasting pan. Insert meat thermometer into the thickest part of the turkey roll.

Combine melted butter and 1/4 cup wine; stir well. Brush over turkey roll. Cover and bake at 350 F for 1 hour. Uncover and bake for 30 minutes more or until the thermometer registers 170 F basting often with butter mixture. Let stand covered for 10 minutes. Remove strings. Serve with White wine gravy.

Gravy - spoon drippings from roasting pan into a 2 cup measurer. Add 1/2 cup wine and enough chicken broth to make 2 cups. Combine broth mixture, salt and pepper in a small saucepan. Combine cornstarch and water in a small bowl; stir well. add to broth mixture. Bring to a boil over medium high heat. Boil 1 minute or until thickened stirring constantly add sauted mushrooms at this point if using - recommended and serve with turkey roll. Enjoy

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