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Rolled Turkey Breast Stuffed with Spinach and Sage Serves 12 Extra white meat turkey is always a welcome addition to the holiday table. With this easy, do-ahead Italian style stuffed boneless breast, guests with say "grazie" instead of thanks! The recipe can be halved if desired.
2 skinless, boneless turkey breast halves (about 3 pounds each) 4 tablespoons extra-virgin olive oil plus additional for misting 3 large cloves garlic, minced 2 bags (6 ounces) washed baby spinach leaves 2 tablespoons rubbed sage 1 cup (4 ounces) grated Parmesan cheese 3/4 teaspoon each salt and pepper
To prepare the turkey: On a work surface, butterfly the turkey breasts. With a scaloppine pounder or heavy skillet, flatten to 1-inch thickness.
Preheat the oven to 375°F. Coat a large baking pan with oil.
In a medium sauté pan, cook 4 tablespoons oil and garlic for 2 minutes over low heat or until soft. Add the spinach and sage. Toss. Cover and increase the heat to medium-high. Cook for 2 minutes, or until wilted. Drain any liquid.
Scatter the spinach over the turkey. Sprinkle with salt, pepper, and cheese. Press lightly. Starting at one short end, roll into a cylinder. Tie with kitchen string at 3-inch intervals. Season all over with salt and coat well with oil. Place the roll on the prepared pan.
Roast, adding scant amounts of hot water if the pan juices start to brown too deeply, for about 1 hour, or until an instant-reading thermometer inserted in the center registers 165°F. Remove to a cutting board. Allow to sit for at least 15 minutes, until the internal temperature rises to 170°F, before removing string and slicing.
Pour any pan juices into a microwaveable measuring cup. Skim off the fat. Deglaze the pan with 1 cup water, scraping to remove any browned particles. Add to the cup. Microwave for 1 minute to heat before drizzling over turkey slices.
©2005 Cooking Up an Italian Life: Simple Pleasures of Italy in Recipes and Stories Sharon Sanders |