Stuffed Turkey – With Ricotta, Parmesan And Spinach

2-2 ½ pound Butterfly (skinless and boneless) Turkey breast (half)
1 small (finely chopped) shallot
15 ounces Ricotta cheese (whole milk or part-skim)
Chopped frozen spinach (thawed and squeezed of excess moisture)
2 tsp Italian herb seasoning (dried)
½ cup Kosher salt
½ cup Sugar
6 cups Hot tap water
½ cup Parmesan cheese (grated)
Black pepper to taste
3 tbsp Butter
4 tbsp Unsalted butter
3 tbsp Olive oil

Pour hot tap water in a large bowl. Add kosher salt and sugar in the bowl. Mix it well. Wait till the sugar and salt are dissolved. Afer the water is clear place turkey breast in the bowl. Refrigerate it for 4-6 hours. Then preheat oven to 350º F. Now take a small bowl and add shallot, ricotta, Parmesan, spinach, black pepper, and Italian seasoning. Combine them all. The stuffing is ready. Take out turkey form the brine. Pat it dry and flat outspread. Start placing stuffing over inside of Turkey breast. Stuff it to within one inch of the edge. Once the filling is done start rolling it up from the narrow end. Secure it with butcher’s twine. Place Turkey breast in a roasting pan and top it with butter. Drizzle olive oil as well before baking it. Bake for 1 to 1 ½ hours then tent and let it rest for 5-10 minutes. Cut it into ½ inch slices before serving.

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