Stuffed Turkey Breast with Spinach & Mushrooms|Recipe
- Yield: 6-8 servings 1x
Ingredients
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
¼ teaspoon ground nutmeg
3 tablespoons olive oil, divided
2 tablespoons fresh rosemary, without stem, minced
3 tablespoons garlic, minced
8 ounces mushrooms, stems removed and chopped
¼ cup sliced green onions, bulb and stems
¼ cup dried chopped cranberries
1-cup corn bread crumbs-tested Pepperidge Farms
4 teaspoons salt and pepper-divided
1-cup chicken stock
1/2 cup butter, melted and divided
1 1/2 cups apple juice or apple cider
1 (3-4 pound) boneless turkey breast or center pork loin
2 yards of baking cotton string to tie breast
Instructions
- Preheat oven to broil to brown roast, then preheat oven to 325.
- Prepare roasting pan with cooking spray or line with aluminum foil.
- Prepare stuffing- Heat 1-tablespoon olive oil in a large skillet over medium heat.
- Add green onions, and rosemary sauté for 5 minutes.
- Add garlic, mushrooms, spinach and nutmeg, sauté 6 minutes.
- Stir in 2 tablespoons apple juice and corn bread crumbs.
- Add salt and pepper. Set aside.
- Butterfly turkey breast, * or ask butcher
- Sprinkle flattened breast with 1½ teaspoons salt and pepper.
- Spread stuffing mixture evenly over the breast, sprinkle with cranberries.
- On long end of meat, roll tightly into a log. Tie meat with string at 2-inch intervals.
- Brush meat with remaining olive oil and ¼ cup butter.
- Place roll in roasting pan. Broil roll until browned. Watch closely not to burn.
- Combine stock and apple juice together, pour over roll cover with foil.
- Bake for 90 minutes, basting occasionally. Remove from oven and let stand, covered loosely with foil for 20 minutes.
- Transfer to serving platter, remove string and slice into ½ -1 inch slices.
- Serve with pan juices if desired.
Notes
* To butterfly the breast, turn breast on its side and slice down the center, cutting almost but not through. Open breast out flat, and pound turkey to an even thickness with a meat mallet. Season and fill as recipe directs.
