Spinach and Ricotta Stuffed Turkey Breast with Garlic Herb Sauce

4.85 from 13 votes

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!

Prep Time6 30

Cook Time1 30

Total Time8

Course: Chicken and Turkey

Cuisine: Italian

Diet: Diabetic

Servings:

Author: Carol | From A Chef's Kitchen

Equipment

Ingredients

Turkey Breast

6 cups hot tap water
1/2 cup sugar
1/2 cup kosher salt
1 (2 to 2 1/2 pound) boneless turkey breast half with the skin if desired, butterflied
1 small shallot finely chopped
1 cup ricotta cheese whole milk or part-skim
1/2 cup freshly grated Parmesan cheese
1 bag (12-ounce) frozen chopped spinach thawed and squeezed of excess moisture
2 teaspoons Italian seasoning
Salt and freshly ground black pepper to taste
3 tablespoons butter
3 tablespoons olive oil

Garlic Herb Sauce

4 tablespoons unsalted butter
4 tablespoons all-purpose flour
1/2 cup dry white wine
2 1/2 cups chicken broth or as needed
1/4 cup heavy cream
3 cloves garlic minced
1 teaspoon finely chopped fresh parsley
1 teaspoon finely chopped fresh rosemary
1 teaspoon finely chopped fresh thyme
Salt and freshly ground black pepper to taste

Instructions

Turkey

Butterfly the turkey breast. 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.
Brine the turkey breast. Combine hot tap water, sugar and kosher salt in a large bowl. Mix well and wait for the water to clear and the sugar and salt to dissolve. Place turkey breast in the brine and refrigerate for 4-6 hours.
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 shallot, ricotta, Parmesan, spinach, Italian seasoning, salt and black pepper to taste in a small bowl.
Spread stuffing ingredients over the inside of 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.
Place the turkey breast in a roasting pan. Dot the top with butter and drizzle with olive oil. 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 5-10 minutes. Slice into 1/2-inch slices and serve with sauce.

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 1 minute.
Slowly add the chicken broth, cream and garlic. Bring to a boil, reduce heat to low and simmer for 4 to 5 minutes or until thickened.
Add the herbs. Season to taste with salt and pepper. Add any pan drippings from roasting the turkey to the sauce.
Serve sauce with turkey breast.

Notes

SUBSTUTITIONS AND VARIATIONS:

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

TIPS:

Although roasting at a higher temperature will help brown the skin better, roasting a little lower and slower at 350 degrees helps keep the meat moist.
Baste the turkey breast twice while baking with the 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.

MAKE AHEAD:

Turkey can be brined and assembled 1 day ahead of time. Refrigerate until needed then bake as directed.

FREEZER-FRIENDLY:

Cooked or uncooked stuffed turkey breasts 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.

Nutrition