Stuffed Turkey with Spinach and Cheese

Stuffed Turkey with Spinach and Cheese

Ingredients

  • 4 tablespoons water, divided
  • 1 (6-ounce) package prewashed baby spinach
  • 1 tablespoon olive oil, divided
  • ¼ cup finely chopped shallots, divided
  • 1 garlic clove, minced
  • ½ cup (2 ounces) crumbled feta cheese
  • 1 tablespoon dry breadcrumbs
  • ½ teaspoon dried oregano
  • ¾ teaspoon salt, divided
  • ⅛ teaspoon freshly ground black pepper
  • 1 large egg white, lightly beaten
  • 1 (1 3/4-pound) boneless turkey breast half
  • ¼ teaspoon freshly ground black pepper
  • ½ cup dry white wine
  • ¾ cup fat-free, less-sodium chicken broth
  • 1 ½ teaspoons cornstarch
  • 1 tablespoon butter
  • Oregano sprigs (optional)

Directions

  1. Heat a large saucepan over medium-high heat. Add 1 tablespoon water and spinach; cover and cook 5 minutes or until spinach wilts, stirring occasionally. Place spinach mixture in a colander, pressing until barely moist.
  2. Heat 1 teaspoon of oil in a small saucepan over medium-high heat. Add 2 tablespoons chopped shallots, 2 tablespoons water, and garlic; cover and cook 3 minutes or until moisture evaporates. Spoon shallot mixture into a medium bowl. Add the spinach, feta, breadcrumbs, oregano, 1/4 teaspoon salt, 1/8 teaspoon pepper, and egg white.
  3. Cut horizontally through center of breast, cutting to, but not through, other side using a sharp knife; open flat as you would a book. Place breast between 2 sheets of plastic wrap; pound to an even 1/2-inch thickness using a meat mallet or rolling pin. Discard plastic wrap. Spread spinach mixture over turkey, leaving a 1-inch border. Roll up breast, jelly-roll fashion, starting with one short side. Secure at 2-inch intervals with twine. Rub 1/2 teaspoon salt and 1/4 teaspoon pepper evenly over turkey.
  4. Preheat oven to 325°.
  5. Heat 2 teaspoons oil in a large Dutch oven over medium-high heat. Add the turkey; cook 5 minutes, browning on all sides. Remove turkey from pan. Add 2 tablespoons shallots to pan; sauté 30 seconds. Stir in wine, scraping pan to loosen browned bits. Add turkey and broth to pan; bring to a boil. Cover and bake at 325° until warmed through. Remove turkey from pan; keep warm.
  6. Place pan on stovetop over high heat. Combine cornstarch and 1 tablespoon water, stirring with a whisk. Add cornstarch mixture to pan; bring to a boil. Cook 1 minute or until slightly thick, stirring constantly. Remove from heat. Add butter, stirring with a whisk. Remove and discard twine from turkey. Cut turkey into 8 slices. Serve sauce with the turkey. Garnish with oregano sprigs, if desired.

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