A delicious twist on the traditional holiday turkey recipe!
There are several steps in preparing this recipe, but it can be assembled earlier in the day, covered with plastic wrap, and refrigerated until time to bake it. If your turkey breast is larger than 5 pounds, you may need to increase the amount of stuffing.
- 1 (4-5 lb.) fresh whole turkey breast (deboned, halved, and flattened—you can have your butcher do this for you)
- 1 (10-oz.) pkg. frozen chopped spinach, thawed
- 1 cup chopped onion (divided use)
- 1-2 cloves garlic, minced
- 8 Tbsp. butter (divided use)
- ¾ cup chopped celery
- ¾ cup chopped bell peppers, multi color
- 1½ cups shredded carrots
- 1½ cups herb seasoned stuffing mix
- 1 egg, beaten
- 1 cup turkey or chicken stock
- 4 oz. boiled ham, rolled into cylinders
- salt, freshly ground pepper, to taste
- cheesecloth, cooking twine
Makes 6-8 servings.
- To make the stuffing, cook the spinach according to package directions. Drain and remove excess liquid by squeezing with paper towels. Melt 2 tablespoons butter in a pan and saute half of the onion and the minced garlic until the onion is translucent. Mix in the spinach and salt lightly. Set aside.
- In 2 tablespoons of melted butter, saute the remaining onion, celery, and bell pepper until softened. Put the stuffing mix into a bowl, then add the cooked vegetables and toss to combine. Add the egg and ½ cup of the broth; combine well. Allow the crumbs to absorb the liquid for about 5 minutes, tossing occasionally. If needed, add 2-3 more tablespoons of stock so stuffing is moist.
- Preheat oven to 325°. To stuff the turkey, open each breast half. Place stuffing down the length of the longest center of each breast. Place some of the spinach down the left side of the stuffing, top with shredded carrots, then top with more spinach. Place the rolled boiled ham down the right side of the stuffing. Push stuffing together to compact. Season uncovered turkey with salt and pepper. Bring one side over the other and roll up jelly-roll fashion. Secure the roulade with cooking twine by tying it at 2-inch intervals to keep the roll together and the stuffing encased. Repeat with the second roll.
- Melt remaining butter. Lightly butter a roasting pan and place the roulades in the pan with the rolled side down. Season the top with salt and pepper, then cover with a double thickness of cheesecloth, tucking the edges under. Baste with melted butter. Roast for 20-25 minutes per pound, until internal temperature registers 160°-165°. Baste with butter every 20-25 minutes. When cooked, remove from oven, take off cheesecloth, and place roulades on a cutting board loosely tented with foil to rest for 10 minutes. Cut into thick slices and serve with your gravy of choice.
Source: Lois Galluzzo, published in Plano Profile April 1994, adapted by Barbara Walch.