Spinach & Ricotta Stuffed Turkey Breast
- 6 slices of bacon
- 1 medium onion, diced
- 1 Ontario turkey breast, skinless and boneless, approx. 3 lbs
- 2 tbsp (25 mL) oil
- 1 cup (250 mL) chicken stock
- 1 large onion, sliced
- 1 cup (250 mL) cooked spinach, chopped and very well drained
- 1 cup (250 mL) Ricotta cheese
- 1/2 cup (125 mL) Parmesan cheese, shredded
- 1 egg
- salt and pepper, to taste
- 2 tsp (10 mL) coarse salt
- 2 tsp (10 mL) paprika
- 2 tsp (10 mL) Dijon mustard
- 2 tsp (10 mL) garlic, minced
* You will need butcher twine for this recipe.
Pre-heat oven to 350°F (180°C).
In a pan, fry bacon until slightly crisp. Remove from pan and set aside. In the same pan, sauté onions until softened. Remove from pan and set aside.
To prepare stuffing, combine all stuffing ingredients in a large bowl and set aside. To prepare glaze, blend all ingredients in a small bowl and set aside.
To butterfly the turkey breast, slice down the centre of the breast lengthwise to half the depth of the breast. Open the slice and slide your knife to the left of the breast sideways leaving 1″ of meat at the end and creating a flap or pouch. Repeat this step to the right of the breast until you are able to “open” the two flaps like a butterfly.
Line the butterfly breast inside with the bacon slices. Layer in the sautéed onions and then the stuffing. Close the butterfly by folding the ends in and then folding the flaps together. Tie the whole breast with butcher twine until the breast is closed tight. Rub the breast with the glaze.
Heat a large oven-proof pot over medium heat with 2 tbsp of oil. Brown the turkey on all sides and remove. Add chicken stock and deglaze the pot (scrape the brown bits of flavor into the stock). Layer the sliced onion on the bottom of the pot and place the turkey on top.
Cover and bake for 45-60 minutes or until the turkey reaches an internal temperature of 170°F. Remove from pot. Let cool 10-15 minutes, slice, spoon over the pan drippings and onions and serve!