Boneless Turkey Breast with Oyster and Spinach Stuffing

http://teriskitchen.com/poultry-recipes/boneless-turkey-breast-oyster-spinach-stuffing.html

Serves 6 to 8

This stuffed turkey breast recipe is a winner. It makes a wonderful and easy entrée for entertaining or a special occasion. You can purchase a boneless breast or buy a large, whole breast on sale, remove both breast halves, freeze one, as well as the carcass for soup or stock. I prefer to roast turkey breast with the skin on. If desired, it can be removed before serving.

Ingredients

• 1 boneless turkey breast with skin (about 3-1/2 pounds)
• 1 tablespoon olive oil
• 1/2 cup chopped onions
• 1/4 cup chopped red bell peppers
• 1/4 cup chopped celery
• 4 tablespoons butter, preferably unsalted, divided
• 2 cups fresh breadcrumbs
• 4 large garlic cloves, minced
• 3 tablespoons chopped fresh parsley (can use 1 tablespoon dried)
• 8 ounces (about 1 dozen) large oysters with juices
• Salt and pepper to taste
• 2 cups frozen spinach leaves, thawed and drained
• 2 tablespoons freshly grated Parmesan cheese
• 2 cups homemade or low-sodium chicken broth
• 1 cup dry red wine

Preheat oven to 400° F. Butterfly the turkey, skin side down (see tips in the similar and related recipes). Cover with plastic wrap and pound until thin and flat. Season with salt and pepper.

Heat olive oil in a large skillet over medium-high heat. Add the onions, red peppers and celery; sauté until softened, about 5 minutes. Remove from pan. Add 2 tablespoons butter to the pan. Add the breadcrumbs, garlic and parsley; sauté until lightly browned, about 5 minutes. Return the vegetables to the pan; add the oysters and their juices. Stir once and then remove the pan from the heat. The oysters should still be very plump and slightly undercooked so they do not overcook when roasting. Add salt and pepper to taste. Continue to stir until well-combined. Cool slightly.

To stuff the turkey, first layer the spinach leaves on the flattened breast. Spread the oyster mixture over the spinach, being certain to spread out the oysters. Sprinkle with the Parmesan cheese. Roll the breast, tucking in the ends as you roll. Tie the roll with butcher's twine. Season all over with salt and pepper. Heat a little olive oil in an oven proof skillet or sauté pan just large enough to hold the turkey over high heat. Place the turkey in the pan, skin side down, and sear until lightly browned, about 2 minutes. Turn the turkey skin side up and place in oven. Roast, basting occasionally, for 50 to 60 minutes or until the center reaches 160° to 165°. Remove turkey from pan and place on cutting board to rest.

Meanwhile, make the sauce. Place the roasting pan on a burner over high heat. Add the chicken broth and wine. Cook until reduced, about 10 minutes, scraping up all the browned bits. Turn off the burner, add the remaining 2 tablespoons butter and whisk just until incorporated. Cut the turkey into slices; serve with the sauce.

Notes: Do not overstuff the turkey roll. I did that one time and the stuffing came out the bottom. It was still very good, but it fell apart when sliced. If you have extra stuffing, place it in a mound in the roasting pan aside of the turkey, basting it when you baste the meat so it stays moist.

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