Monday, July 14, 2014

Turkey Breast with Spinach-Herb Stuffing

Turkey is one of Bubba and the Crew's favorite poultry. I love turkey because it will feed a crowd, it's totally economical and because it's just as versatile as any other meat. I usually buy turkey breast {unless it's Thanksgiving or Christmas} because a whole turkey takes up so much room in the freezer. I pair this turkey with my Potato Gratin with Gruyere and Steamed Broccoli with Gremolata Crumbs for a fantastic Sunday Supper.


  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 stalks celery, finely chopped
  • 1 package { 10 ounces } frozen chopped spinach, thawed and squeezed dry
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried sage
  • 2 1/4 cups chicken stock
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1/2 loaf sliced firm sourdough bread {8 ounces }, lightly toasted and cut into 1/2-inch cubes
  • 1 { 7 pound } bone-in turkey breast
  • 1/2 cup white wine
  • 4 teaspoons cornstarch


  1. Preheat oven to 350 degrees.
  2. Prepare Stuffing:  In 12-inch nonstick skillet, in oil, cook onion and celery on medium 10 to 12 minutes or until vegetables are lightly browned and tender, stirring occasionally. Remove skillet from heat; stir in spinach, thyme, sage, 3/4 cup chicken stock, salt and white pepper. Place bread crumbs in a large bowl pour in spinach and toss to mix well.
  3. Pat turkey breast dry with paper towels. With fingertips, gently separate skin from meat on breast, being careful not to break skin. Spread stuffing mixture on meat under skin. Place turkey breast skin side up, on rack in a small roasting pan {9 x 13-inches}. Cover turkey with loose foil tent.
  4. Roast turkey for 1 hour 45 minutes. Remove foil and roast 30 to 40 minutes longer. Start checking for doneness during last 30 minutes of cooking. Turkey breast is done when temperature on meat thermometer inserted into thickest part of breast {not touching bone} reaches 165 degrees and juices run clear when thickest part of breast is pierced with a knife. {internal temperature will rise 5 degrees upon standing}.
  5. Transfer turkey to warm platter. Let stand 15 minutes to set juices for easier carving.
  6. Meanwhile Prepare Gravy: Remove rack from roasting pan. Pour drippings through sieve into a 1-cup liquid measuring cup or small bowl. Let drippings stand 1 minute to allow fat to separate from meat juices. Skim and discard fat.
  7. Place roasting pan on medium-high and cook 1 to 2 minutes to brown bits on bottom of pan, stirring. Carefully add wine and cook 1 minute. Stir cornstarch into remaining 1 1/2 cups stock and add with meat juices to roasting pan. Heat to boiling; boil 1 to 2 minutes or until gravy thickens, stirring to loosen bits from bottom of pan. 
  8. Pour gravy into gravy boat; serve with sliced turkey. Makes about 2 cups of  gravy.