SPINACH AND RICOTTA STUFFED TURKEY BREAST WITH GARLIC HERB SAUCE
Spinach and Ricotta Stuffed Turkey Breast with Garlic Herb Sauce is perfect for a small-scale Thanksgiving, Christmas or a nice family dinner any time of year!
Provided by By: Carol | From A Chef's Kitchen
Categories Chicken and Turkey
Time 8h
Number Of Ingredients 22
Steps:
- Combine hot tap water, sugar and kosher salt in a large bowl. Mix well and wait for water to clear and sugar and salt to dissolve. Place turkey breast in the brine and refrigerate 4-6 hours.
- Preheat oven to 350 degrees.
- Combine shallot, ricotta, Parmesan, spinach, Italian seasoning, salt and black pepper to taste in a small bowl.
- Remove turkey from brine, pat dry and spread out flat.
- Spread stuffing ingredients over the inside of turkey breast to within 1-inch of the edge.
- Starting with the narrow end, roll up and secure with butcher's twine.
- Place turkey breast in a roasting pan. Dot the top with butter and drizzle with olive oil.
- Bake for 1 to 1 1/2 hours or until an instant-read thermometer registers at least 160 degrees in the center. Tent and let rest 5-10 minutes. Slice into 1/2-inch slices and serve with sauce.
- Melt butter over medium heat. Add flour, reduce heat to medium-low and cook 2 minutes, whisking constantly.
- Add wine and continue whisking 1 minute.
- Slowly add 2 1/2 cups chicken broth, garlic and herbs. Bring to a boil, reduce heat to low and simmer 4-5 minutes or until thickened.
- Stir in cream. Add additional chicken broth if a thinner sauce is desired. Season to taste with salt and pepper. Serve with turkey.
Nutrition Facts : ServingSize 1, Calories 482 kcal, Carbohydrate 39 g, Protein 8 g, Fat 31 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 60 mg, Sodium 15024 mg, Fiber 1 g, Sugar 27 g, UnsaturatedFat 15 g
RICOTTA STUFFED TURKEY BREAST
This is from my Eat Well Stay Well cookbook. (Man! I love that book!) This is really yummy and easy to make. I'm typing it up for ZWT II. Serves 6-8
Provided by dicentra
Categories Turkey Breasts
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 375. In a skillet, heat 2 teaspoons of the oil over low heat. Add the garlic and sauté for 1 minute. Add the spinach and cook, stirring occasionally for 4 minutes or until tender. Let cool.
- In a small bowl, combine the ricotta, egg white, orange zest and pepper. Stir in the spinach.
- Place the turkey between two sheets of waxed paper and pound to ¾ inch thickness. Sprinkle with ¼ teaspoon of the salt.
- Spread the ricotta mixture on the turkey and roll up from one long side. Tie the roast to secure it then place it seam side down in a small roasting pan.
- Brush with the remaining 2 teaspoons oil and sprinkle with the remaining ½ teaspoon salt and the rosemary.
- Roast for 1 hour or until browned and cooked through.
Nutrition Facts : Calories 160.1, Fat 7.2, SaturatedFat 2.9, Cholesterol 54.2, Sodium 372.6, Carbohydrate 2.7, Fiber 0.9, Sugar 0.3, Protein 20.8
SPINACH-RICOTTA ROLLED TURKEY BREASTS
From Weight Watchers website in 2009. 6 points per serving. UPDATE: I just made this for the first time and DH RAVED about it, asking me to make it all the time! Instead of cooking it in the skillet as directed I cooked it in the oven at 350 for about 30 minutes. So much easier that way!
Provided by piranhabriana
Categories Turkey Breasts
Time 43m
Yield 4 turkey breasts, 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large nonstick skillet over moderate heat, warm 2 teaspoons of oil. Add shallots and cook until shallots begin to brown, stirring occasionally, about 1 to 2 minutes.
- Cook spinach in microwave according to package directions; set aside.
- Mix salt and pepper together in a small bowl, set aside.
- Mix spinach with shallots. Add cheese, egg white, zest and 1/4 teaspoon of salt and pepper mixture; stir to combine.
- Sprinkle turkey cutlets with remaining salt and pepper mixture. Divide spinach mixture among cutlets and spread evenly over top, leaving a 1/3-inch border; roll up and secure with toothpicks.
- Wipe out skillet. Add remaining 1 tablespoon of oil and cook cutlets over moderate heat until browned and almost cooked through, about 17 minutes. Add water and continue to cook until cooked through, about 2 minutes more. Remove to a serving plate, remove toothpicks and scrape up any browned bits on the bottom of the pan. Pour pan sauce over turkey and serve. Yields 1 cutlet per serving.
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