Chaumes and Spinach Stuffed Turkey Breasts

Description

To make ahead: Simply stuff, brush with oil mixture, cover and refrigerate until ready to cook. Return to step 4.
recipe image
Add to Favorites My Favorites Email this recipe Print this recipe

Ingredients

At a glance
Cheeses
Course
Soft-Ripened Cheeses
Occasions

* 1 (7.5 lb.) turkey breast
* 1/2 cup chopped shallots
* 5 Tbsp. olive oil, divided
* 4 cups fresh baby leaf spinach, chopped
* 6 oz. Chaumes® Cheese, crumbled (1 1/4 cup)
* 3/4 tsp. ground black pepper
* 100% cotton string
* 1 Tbsp.+1 tsp. sweet paprika
* 1 tsp. salt
* 1/2 tsp. ground red pepper
* 1/2 tsp. garlic powder

Methods/steps

* Preheat oven to 450ºF. Split and debone the turkey breast. Make a pocket in the turkey breasts by cutting lengthwise from one side almost to but not through the opposite side leaving 3 sides closed. Set aside. In a small skillet, cook and stir shallots in 1 Tbsp. hot olive oil until tender. Set aside and cool. In a large bowl, combine shallots with spinach, cheese and black pepper. Overstuff filling into turkey breast pockets. Tie each in 4 places to hold in filling.

* In a small bowl, combine remaining oil, paprika, salt, red pepper and garlic powder. Brush evenly over entire surface.

* Roast on a wire rack in a pan for 30 minutes or until internal temperature is 160°F and juices run clear. Cool for 15 minutes before slicing to set the stuffing. To serve, remove strings. Slice crosswise. Makes two stuffed breasts.

Additional Tips


Reviews