Spinach and Ricotta Stuffed Turkey Breast with Garlic Herb Sauce

FROM A CHEF’S KITCHEN
25Ingredients
8Hours

Ingredients

US|METRIC
  • 6 cups tap water
  • 1/2 cup sugar
  • 1/2 cup kosher salt
  • 2 1/2 pounds boneless skinless turkey breast (half, butterflied)
  • 1 shallot (small, finely chopped)
  • 15 ounces ricotta cheese (whole milk or part-skim)
  • 1/2 cup grated Parmesan cheese
  • 12 ounces frozen chopped spinach (thawed and squeezed of excess moisture)
  • 2 teaspoons Italian herb seasoning (dried, such as Penzeys)
  • salt
  • freshly ground black pepper
  • 3 tablespoons butter
  • 3 tablespoons olive oil
  • herb sauce (GARLIC)
  • 4 tablespoons unsalted butter
  • 6 tablespoons flour (all-purpose)
  • 1/2 cup dry white wine
  • 2 1/2 cups chicken broth (or as needed)
  • 3 cloves garlic (minced)
  • 1 teaspoon finely chopped fresh parsley
  • 1 teaspoon fresh rosemary (finely chopped)
  • 1 teaspoon chopped fresh thyme (finely)
  • 1/4 cup heavy cream
  • salt
  • freshly ground black pepper
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