Turkey Breast with Spinach-Feta Stuffing

Don't pound the turkey breast meat too hard; it is delicate and can tear. After spreading the spinach mixture and rolling the turkey, secure it with twine.

Yield: 8 servings (serving size: 1 turkey slice and 1 1/2 tablespoons sauce)

Ingredients

• 4  tablespoons  water, divided
• 1  (6-ounce) package prewashed baby spinach
• 1  tablespoon  olive oil, divided
• 1/4  cup  finely chopped shallots, divided
• 1  garlic clove, minced
• 1/2  cup  (2 ounces) crumbled feta cheese
• 1  tablespoon  dry breadcrumbs
• 1/2  teaspoon  dried oregano
• 3/4  teaspoon  salt, divided
• 1/8  teaspoon  freshly ground black pepper
• 1  large egg white, lightly beaten
• 1  (1 3/4-pound) boneless turkey breast half
• 1/4  teaspoon  freshly ground black pepper
• 1/2  cup  dry white wine
• 3/4  cup  fat-free, less-sodium chicken broth
• 1 1/2  teaspoons  cornstarch
• 1  tablespoon  butter
• Oregano sprigs (optional)

Preparation

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.

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.

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.

Preheat oven to 325°.

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° for 40 minutes or until a thermometer inserted in thickest portion of turkey registers 170°. Remove turkey from pan; keep warm.

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.

Nutritional Information

Calories:

191 (28% from fat)

Fat:

5.9g (sat 2.8g,mono 2.2g,poly 0.5g)

Protein:

27.4g

Carbohydrate:

3.6g

Fiber:

0.7g

Cholesterol:

74mg

Iron:

2.1mg

Sodium:

449mg

Calcium:

86mg