Golden Roasted Turkey Breast with Orange Zest, Spinach & Sun-Dried Tomato
Stuffing - Serves 4

I use a boneless turkey breast for this recipe which makes it easy to
cook
and slice. It also looks gorgeous with the layers of crispy skin,
delicious
stuffing and tasty turkey.

Stuffing:
1 tablespoon extra virgin olive oil
1 / 2 cup finely chopped onion
2 tablespoons chicken or vegetable stock
2 cups chopped mushrooms
2 garlic cloves, finely minced
2 cups packed baby spinach leaves
2 tablespoons sun-dried tomato (not in oil), chopped
1 teaspoon grated orange zest
1 / 4 cup fresh basil
Freshly ground pepper
1 - 1 1 / 4 pounds boneless turkey breast with skin, aka turkey London
broil
Equipment:
10 - 12 inch saute pan
Roasting pan

In saute pan combine olive oil, onion, and stock. Cook, stirring over low
heat, until onion is tender. This will take about 5 minutes. Add the
mushrooms and cook stirring until tender and moisture has evaporated,
approximately 3-5 minutes. Add garlic and cook about 1 minute. Stir in
spinach and cook, stirring until wilted, about 1 minute. Add sun-dried
tomatoes, orange zest, basil, and a grinding of fresh black pepper.
Remove from heat. Cool. Tip: Stuffing can be made a day ahead. Stuff
under the skin of turkey breast. Place in roasting pan and pour 1 cup
additional stock or wine over turkey breast. Refrigerate until ready to
roast.
Roast in a 375 degree convection oven (25-30 minutes) or a 400 degree
standard oven (40-45 minutes) until internal temperature reaches 165
degrees. Can
be basted with pan juices every 10 minutes.

Cook's Tips:

Slice like a London broil so that you get layers of turkey, stuffing, and
golden brown skin.

This stuffing is also great as a side dish or tossed with leftover pasta
for
a quick meal.

Barbara Seelig Brown


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