{"id":10034,"date":"2022-11-17T15:16:58","date_gmt":"2022-11-17T20:16:58","guid":{"rendered":"https:\/\/inseasonezine.com\/home\/?p=10034"},"modified":"2023-11-03T20:26:16","modified_gmt":"2023-11-03T20:26:16","slug":"sausage-spinach-stuffed-turkey-breast","status":"publish","type":"post","link":"https:\/\/inseasonezine.com\/home\/sausage-spinach-stuffed-turkey-breast\/","title":{"rendered":"Sausage & Spinach-Stuffed Turkey Breast"},"content":{"rendered":"

\"Sausage\"download\"\"Email<\/a>
\nSausage & Spinach-Stuffed Turkey Breast<\/span><\/p>\n

Prep: 40 minutes plus standing and freezing
\nRoast: 22 minutes \u2022 Serves: 6<\/span> <\/p>\n

4 <\/span>tablespoons canola oil
\n1\/2 <\/span>large yellow onion, chopped (about 3\/4 cup)
\n2\t<\/span>garlic cloves, minced
\n1\/2 <\/span>pound bratwurst sausage, casings removed and crumbled if necessary (about 1 cup)
\n3\t<\/span>cups packed baby spinach
\n1-1\/2 <\/span>teaspoons chopped fresh chives
\n1-1\/2 <\/span>teaspoons salt
\n1-1\/2 <\/span>teaspoons ground black pepper
\n1\/2 <\/span>teaspoon chopped fresh thyme leaves
\n1\/4 <\/span>cup panko breadcrumbs
\n1-1\/2 <\/span>tablespoons grated Romano cheese
\n1\t<\/span>(1-1\/2- to 2-pound) boneless, skinless turkey breast<\/p>\n<\/div>\n

1.<\/span> In large skillet, heat 1 tablespoon oil over medium-high heat. Add onion; cook 8 minutes or until golden brown, stirring occasionally. Add garlic; cook 1 minute. Add sausage; cook 8 minutes or until browned, stirring occasionally. Add spinach; cook 4 minutes or until wilted, stirring occasionally. Add chives, 1\/2 teaspoon each salt and pepper, and thyme; cook 30 seconds. Remove from heat; stir in breadcrumbs and cheese. Let stand 20 minutes or until cooled to room temperature. Makes about 1-1\/2 cups.
\n<\/span><\/p>\n

2.<\/span> Line work surface with plastic wrap; place turkey breast on plastic wrap and cover with second piece of plastic wrap. With flat end of meat mallet, pound turkey to flatten to \u00bc-inch thick (about 12 x 9 inches); remove top plastic wrap. With long edge of turkey towards you, leaving a 2-inch border on bottom edge, place filling lengthwise in about a 2-inch row. Starting from long end, tightly roll turkey around filling to enclose, using bottom plastic wrap to help roll and shape into a log. Tightly wrap turkey in same plastic wrap; freeze 1 hour or refrigerate at least 2 hours.
\n<\/span><\/p>\n

3.<\/span> Preheat oven to 450\u00b0. Sprinkle outside of turkey with remaining 1 teaspoon each salt and pepper. In large oven-safe skillet or roasting pan, heat remaining 3 tablespoons oil over medium-high heat. Add turkey; sear 1 minute per side or until outside is browned. Roast turkey 22 minutes or until internal temperature reaches 160\u00b0. (Internal temperature will rise to 165\u00b0 upon standing.) Let stand 10 minutes; cut crosswise into 12 slices.
\n<\/span><\/p>\n


\nApproximate nutritional values per serving (2 slices):
\n364 Calories, 20g Fat (4g Saturated), 107mg Cholesterol, 980mg Sodium,
\n6g Carbohydrates, 1g Fiber, 1g Sugars, 0g Added Sugars, 37g Protein
\n<\/span><\/p>\n

Chef Tip:<\/span>
\nSausage-spinach filling can be prepared, covered and refrigerated up to 2 days in advance.
\nStuffed turkey can be refrigerated up to 1 day in advance.
\n<\/span><\/p>\n

Dietitian’s Dish Tip(s):<\/span>
\nBesides being a holiday staple, turkey is also a good source of selenium. This powerful antioxidant is linked to reduced risks of certain cancers, heart disease and mental decline and helps thyroid function.
\n<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

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