Stuffed Turkey Breast
From lincolntoot 15 years ago
- 90 minutes to make
- Serves 8
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.
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 shopping list
- 1 large sweet red pepper chopped shopping list
- 1 cup chopped red onion shopping list
- 1 8 oz can whole water chestnuts drained and chopped shopping list
- 1 tablespoon oil shopping list
- 1 10 oz package frozen chopped spinach thawed and drained shopping list
- 1/2 cup dry white wine shopping list
- 1/2 teaspoon poultry seasoning shopping list
- 1/2 teaspoon dried savory shopping list
- 1/2 teaspoon salt shopping list
- 1/2 teaspoon pepper shopping list
- 1/4 cup butter, melted shopping list
- 1/4 cup dry white wine shopping list
- white wine gravy: shopping list
- 1/2 cup dry white wine shopping list
- 1 to 1 1/2 cups chicken broth shopping list
- 1/2 teaspoon salt shopping list
- 1/2 teaspoon pepper shopping list
- 2 tablespoons cornstarch shopping list
- 1/4 cup water shopping list
- (you can add 8 oz sliced mushrooms sauted in 2 tablespoons of butter to gravy) shopping list
How to make it
- 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
People Who Like This Dish 6
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- m2googee Tomball, TX
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- lincolntoot Freehold, NJ
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The Rating
Reviewed by 3 people-
This sounds great!
auntybea
in Vernon loved it
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Looks great!
m2googee
in Tomball loved it
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Wow! One of the best turkey recipes I've seen! I'd love to serve this to company - beautiful.
crabhappychick
in Pittsburgh loved it
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