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 holiday or a nice family dinner any day of the year. Best of all, it’s easy and totally make-ahead! Perfect with Make-Ahead Mashed Potatoes on the side and my Mini Pumpkin Cheesecakes for dessert!

“It was delicious! … So much better than the dry roast turkey we often get at Thanksgiving!”

Why This Recipe is a Keeper!

Planning a small-scale Thanksgiving or Christmas?

When a whole turkey or whole stuffed turkey recipe for your holiday is too much, a stuffed turkey breast is about the right amount for four to six people and you may still have leftovers.

I’ve been making this Spinach and Ricotta Stuffed Turkey Breast recipe for clients for about as long as I’ve been a personal chef and they always request it again and again because it doesn’t seem or taste “Thanksgiving-ey.”

This stuffed turkey breast recipe with a savory spinach and cheese filling with a garlic and herb sauce is:

• Elegant.
• Fuss-free. The filling mixes up with no need to cook it first.
• Completely make ahead!

Let’s make it!

How to Make Spinach and Ricotta Stuffed Turkey Breast with Garlic Herb Sauce:

Recipe Ingredients:

Here’s everything you’ll need to make this recipe along with how to prep. See the stuffed turkey breast and sauce recipe card below for the exact quantities.

Ingredient Notes and Substitutions:

• Turkey Breast Half: Turkey breast halves are one side of the whole breast. They’re available at grocery stores with full-service meat counters such as The Fresh Market and Whole Foods. This recipe is easily doubled so if you have to buy a whole breast on the bone (with two halves), you can make two stuffed breasts or freeze one uncooked for another meal.
• Shallot: Shallots are a member of the onion family and have a mild oniony flavor with a hint of garlic. Regular onion can be used instead if you prefer.
• Ricotta Cheese: Use the best whole milk ricotta cheese you can find. I like Murray’s or Calabro. Avoid store brands; they’re not very good.
• Spinach: Frozen chopped spinach is a terrific convenience product because it’s already cooked and you can easily see the amount you’ll end up with. Fresh spinach may be used, but cook it first and be sure to drain it thoroughly and remove as much moisture as possible from it. With frozen chopped spinach, there is still a substantial amount of water so squeeze it before combining the filling.
• Parmesan Cheese: May also use Asiago or Romano.
• Dry White Wine: Use a good dry white wine that you enjoy drinking. A bad wine only gets worse when cooked and reduced. NON-ALCOHOLIC SUBSTITUTION: Use an alcohol-free wine or use extra chicken broth with a teaspoon or two of white wine vinegar added to it.

Step-By-Step Instructions:

• Gather and prep all the ingredients.
• First, butterfly the turkey breast. You want to do this before brining so the brine has thinner flesh to permeate which means the process is faster. (You may also be able to get your butcher to do this.). Start on the thick rounded side and make a horizontal cut through the middle to within one inch of the other side. Try not to create any holes. I like to save the skin and roll and stuff a turkey breast with it so the meat retains as much moisture as possible.
• I highly recommend brining the turkey breast before roasting because white turkey meat can be very dry. Be sure the turkey breast you’re using hasn’t been treated or injected with anything. This easy turkey brine recipe works perfectly with this recipe or use the recipe below.

• Preheat oven to 350 degrees.
• Remove turkey from the brine, pat dry and spread out flat. Gently pound it out to flatten it some more.
• Season with salt and black pepper.

• Combine the shallot, ricotta, Parmesan, spinach, Italian seasoning, salt and black pepper to taste in a small bowl.
• Spread stuffing ingredients over the inside of the turkey breast to within 1-inch of the edge.

• Roll up to enclose the filling.
• Smooth the skin over the top of the breast.
• Secure with butcher’s twine. Make individual ties or loop the twine around and thread it through the loop.

• Place the turkey breast in a roasting pan. Dot the top with butter, drizzle with olive oil and season with salt and black pepper.

• Bake for 1 to 1 1/2 hours or until an instant-read thermometer registers at least 160 degrees in the center. Baste or brush the turkey breast at least twice with the pan drippings while it’s baking.
• Tent and let rest for 5-10 minutes. (The temperature will continue to rise to a safe temperature of 165 degrees.)

• While the turkey breast is roasting, make the Garlic Herb Sauce.
• Melt the butter over medium heat. Add flour, reduce heat to medium-low and cook for 2 minutes, whisking constantly.

• Add wine and continue whisking for 1 minute.
• Slowly add the chicken broth and cream.
• Bring to a boil, reduce heat to low and simmer for 4 to 5 minutes or until thickened.

• Add the garlic and herbs.
• Season to taste with salt and pepper.
• Add any pan drippings from roasting the turkey to the sauce.

• Slice the turkey breast into 1/2-inch slices and serve the Garlic – Herb Sauce with the turkey.

Chef Tips and Tricks:

• Although roasting at a higher temperature will help brown the skin better, I prefer to roast a stuffed turkey recipe a little lower and slower at 350 degrees because I think it helps keep the meat moist. Be sure to baste the turkey breast at least twice while baking with the pan drippings.
• Don’t waste those pan drippings! Pour them into the sauce for more flavor!
• It’s best to allow proteins to rest for 5 to 10 minutes before slicing. When the protein rests, juices redistribute and get absorbed back into the meat fibers.

Frequently Asked Questions

For a delicious alternative filling, stuff the roast turkey breast with my Sausage Stuffing with Fennel and Leeks.

Storage:

• Store leftovers in the refrigerator. Consume leftovers within 4 to 5 days for best results.
• The cooked or uncooked stuffed turkey breast can be frozen. Wrap securely and freeze for 1 to 2 months. Thaw in the refrigerator.
• If freezing cooked slices, place them in airtight freezer containers and drizzle with some of the Garlic Herb Sauce to keep the meat moist.

Serve with:

• Spinach Parmesan Ranch Twice Baked Potatoes with Parmesan Crumb Topping
• Sweet Potato Souffle
• Brussels Sprouts Gratin
• Cauliflower White Bean Puree
• Parmesan Crusted Crushed Turnips
• Baked Cabbage Wedges
• Roasted Cauliflower Steaks with Mustard Caper Brown Butter
• Roasted Brussels Sprouts with Brown Butter and Almonds
• Or any one of these 30 Best Thanksgiving Sides!

Variations:

• Add feta cheese for a Greek twist!
• Use other greens such as kale in place of the spinach.
• Add artichokes to the filling.

More Turkey Recipes You’ll Love!

• Roast Turkey Breast with Traditional Stuffing
• Moroccan Turkey Breast and Lentils (Slow Cooker Recipe)
• Pecan-Crusted Turkey Cutlets with Red Onion Marmalade
• Turkey Scallopini in Sherry Cream Sauce with Mushrooms and Artichokes

Get more great entertaining and holiday ideas at: Holiday Ideas – From A Chef’s Kitchen