Recipes
Spinach & Feta Stuffed Turkey Breast
Prep time:10 min
Total time:2 hr 10 min
Serves 6 to 8
Ingredients
2 cups Longo’s Frozen Chopped Spinach, thawed and squeezed dry
3/4 cup Longo’s Ricotta Cheese
1/2 cup crumbled feta cheese
4 cloves garlic, minced and divided
1/4 tsp ground nutmeg
1 tsp each salt and pepper, divided
1 Longo’s Raised Without Antibiotics Boneless Turkey Breast Roast (3 to 4 lb)
2 tbsp Longo’s Extra Virgin Olive Oil
1 tsp finely grated lemon zest
1 tbsp each lemon juice and Longo’s Honey
Directions
- •Blend spinach with ricotta, feta, 3 cloves of the garlic, nutmeg and 1/2 tsp each of the salt and pepper until combined; set aside.
- •Remove netting from roast. Use a chef’s knife to slice down breast and open up turkey to an even thickness of 1 inch. Season all over with remaining salt and pepper. Arrange stuffing down the centre. Close in ends and roll up to enclose stuffing; tie roast at intervals with kitchen twine.
- •Arrange turkey on rack in roasting pan. Blend oil with lemon zest and juice, honey, and remaining garlic. Brush evenly over roast. Roast in preheated 350°F oven for 2 to 2 1/2 hours or until an instant read thermometer registers 165°F. (Tent with foil if top starts to look too brown.) Rest for 15 minutes before slicing.
A dash of advice
Tip: If your turkey roast is two pieces, simply pound to an even thickness then sandwich together with the stuffing in the middle. Kitchen twine can do wonders to pull it all together!
Nutritional Information
Per serving: 360 calories
- Protein 53g
- Fibre 2g
- Fat 14g
- Sugar 3g
- Carbs 7g
- Sodium 690mg
