Turkey Breast with Spinach-Feta Stuffing



I know that it is often said that you should not go food shopping when you are hungry but last week that is exactly what I did. There was a sale on turkey breasts and I bought them thinking, ” I will find something to do with them!” I found this recipe on My Recipes and was so happy with the results! I think you can’t go wrong with the combination of garlic, shallot, spinach and Feta cheese as a filling.Here is the recipe along with any minor changes I made.

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


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 [I didn’t use any]

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)


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.[I used frozen spinach that I had defrosted and drained].

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. [I inserted two toothpicks in each breast and had good results. No falling apart whatsoever] 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.

My husband was so happy when he tried it that he poured me a glass of champagne!

Note to self: Shop more often when hungry.😉😂👍😙👏

Xxxxx Natascha

12 thoughts on “Turkey Breast with Spinach-Feta Stuffing

  1. This is absolutely a perfect recipe as you say! Great choice of ingredients…the very look of your dish is making mouth water!! Yum yum yummmmmmm!

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