Roast Turkey Breast with Spinach-Blue Cheese Stuffing
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Makes 14 servings
|1||frozen whole boneless turkey breast, thawed (3-1/2 to 4 pounds)|
|1||package (10 ounces) frozen chopped spinach, thawed and squeezed dry|
|2||ounces blue cheese or feta cheese|
|2||ounces reduced-fat cream cheese|
|1/2||cup finely chopped green onions|
|1-1/2||tablespoons Dijon mustard|
|1-1/2||tablespoons dried basil|
|2||teaspoons dried oregano|
|Black pepper and paprika|
- Preheat oven to 350°F. Coat roasting pan and rack with nonstick cooking spray.
- Unroll turkey breast; rinse and pat dry. Place turkey between 2 sheets of plastic wrap or waxed paper. Pound turkey to 1-inch thickness using flat side of meat mallet or rolling pin. Remove and discard skin from one half of turkey breast; turn meat over so skin side (on other half) faces down.
- Combine spinach, blue cheese, cream cheese, green onions, mustard, basil and oregano in medium bowl; mix well. Spread evenly over turkey breast. Roll up turkey so skin is on top. Tie closed with kitchen string.
- Carefully place turkey breast on rack; sprinkle with pepper and paprika. Roast 1-1/2 hours or until no longer pink in center of breast. Remove from oven; let stand 10 minutes before removing skin and slicing into 14 (1/4-inch-thick) slices.
|Serving Size:||1/4-inch-thick slice|
|Saturated Fat||2 g|
|Total Fat||4 g|
|Calories from Fat||28 %|
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