Recipe

Boned Roast Turkey Breast With Spinach Stuffing Recipe

	Bevf / All my dishes 10 months, 1 week ago Boned and then filled - a new way to serve turkey and potatoes Prep:30m Cook:120m Servings:10	Bevf
	impressive cost effective

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Ingredients

5 TBS. olive oil, divided

1 cup (about 5 ozs.) medium-diced ham. I forgot to take any out of the freezer so used pancetta. It was great. You could probably also use bacon.

4 medium garlic cloves, minced

2 10 oz boxes, frozen chopped spinach, thawed, drained and squeezed dry, reserving 1/4 cup spinach liquid

1/4 tsp. ground nutmeg

Salt and pepper, as directed

1 cup grated Parmesan Cheese

1/2 cup golden raisins

1/2 cup dry bread crumbs

2 large eggs, lightly beaten

1 whole turkey breast, boned but with skin left intact and the tenderloins removed and placed over breastbone to even out thickness. I boned my own but your butcher will do it.

Kitchen Twine

2 pounds about 20 small new potatoes, washed and halved

1/2 cup dry white wine

2 cups chicken stock

4 tsps. cornstarch dissolved in 4 tsps. cold water.

Directions

STUFFING:

Heat 1 TB.oil in 12-inch skillet over medium-high heat.

Add ham; reduce heat to low and cook about 5 mins.

Add another 1 TB. oil annd the garlic; saute until garlic is fragrant, about 1 minute.

Increase heat to medium-high; stir in spinach, nutmeg, and a light sprinkling of salt and pepper, and cook 2 to 3 minutes.

Transfer to a bowl

Stir in cheese, raisins and bread crumbs; adjust seasonings and stir in eggs. (I added a little extra nutmeg).

TURKEY

Adjust oven rack to center position; heat to 400 F.

Cut a 30-inch piece of kitchen twine and lay it vertically on a work surface.

Then cut 6 to 8 18-inch pieces of twine and lay them across the middle of the long piece of twine, about 1 and 1/2 to 2 inches apart.

Center turkey breast, skin side down, on the twine.

Season turkey with 1/2 tsp.each salt and pepper.

Place stuffing along center breastbone area

Using both (and probably a spare pair) of hands bring both sides of turkey up around stuffing.

Alternating between ends (so turkey is evenly stuffed), tie turkey crosswise with the 18 inch pieces of twine. (This did take two people - one to hold it together and one to tie)

Tie turkey once with the 30-inch piece of twine around the length to reinforce.

Snip off long ends of twine - actually my SIL and I used a few turkey skewers to close up the ends

Coat a heavy cookie sheet with sides with cooking spray; ( I actually used this huge 12 x 20 inch flat sheet cake pan I have)

Set turkey in center, skin side up.

Brush with 1 TB. of oil and season the skin with 1/2 tsp of salt and 3/4 tsp. of pepper.

Roast turkey 45 minutes.

While roasting toss potatoes with remaining 2 TBS. oil and sprinkle with salt and pepper.

After turkey has roasted 45 minutes, remove from oven; and place potatoes, cut-side down, in a single layer around turkey

Return to oven; roast until potatoes are golden and crispy and a meat thermometer inserted in the thickest part of the turkey reads 160 degrees

Total cooking time about: 1 and 1/2 to 1 and 3/4 hours.

Transfer turkey to cutting board; let rest 20 minutes

Keep potatoes warm in covered bowl

Set sheet over two burners on low; add wine. stirring to loosen browned bits.

Pour drippings into a pan ; add stock and simmer, Whisk in cornstarch and simmer until thickened

Slice turkey, and serve with potatoes and sauce.

I had almost 9 pounds of bird so we cooked it longer.

We also had gravy left from T-Day in the freezer that we used instead.

We tweaked this recipe adding raisin, not using raisin, we used pecans one time but we can't take all the credit. Pam Anderson originally came out with this recipe over a year ago.

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