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I use a boneless turkey
breast for this recipe which makes it easy to cook and
slice. It also looks gorgeous with the layers of crispy
skin, delicious stuffing and tasty turkey.
Stuffing:
1 tablespoon extra virgin olive oil
1 / 2 cup finely chopped onion
2 tablespoons chicken or vegetable stock
2 cups chopped mushrooms
2 garlic cloves, finely minced
2 cups packed baby spinach leaves
2 tablespoons sun-dried tomato (not in oil), chopped
1 teaspoon grated orange zest
1 / 4 cup fresh basil
Freshly ground pepper
1 - 1 1 / 4 pounds boneless
turkey breast with skin, aka turkey London broil
Equipment:
10 - 12 inch sauté pan
Roasting pan
In sauté pan combine olive
oil, onion, and stock. Cook, stirring over low heat, until
onion is tender. This will take about 5 minutes.
Add the mushrooms and cook stirring until tender and
moisture has evaporated, approximately 3-5 minutes.
Add garlic and cook about 1 minute. Stir in spinach and
cook, stirring until wilted, about 1 minute.
Add sun-dried tomatoes, orange zest, basil, and a grinding
of fresh black pepper. Remove from heat. Cool. Tip:
Stuffing can be made a day ahead.
Stuff under the skin of turkey breast. Place in roasting pan
and pour 1 cup additional stock or wine over turkey breast.
Refrigerate until ready to roast.
Roast in a 375 degree convection oven (25-30 minutes) or a
400 degree standard oven (40-45 minutes) until internal
temperature reaches 165 degrees. Can be basted with pan
juices every 10 minutes.
Cook's Tips:
Slice like a London broil so that you get layers of turkey,
stuffing, and golden brown skin.
This stuffing is also great as a side dish or tossed with
leftover pasta for a quick meal.
©Barbara Seelig Brown
