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Spinach and Ricotta Stuffed Turkey Breast with Garlic Herb Sauce is perfect for a nice family dinner.



Total time

390 minutes






  • 6 cups hot tap water
  • ½ cup sugar
  • ½ cup kosher salt
  • 1 (2-2 1/2 pound) boneless skinless turkey breast half, butterflied
  • 1 small shallot (finely chopped)
  • 1 container (15-ounce) ricotta cheese, whole milk or part-skim
  • ½ cup grated Parmesan cheese
  • 1 bag (12-ounce) frozen chopped spinach (thawed and squeezed of excess moisture)
  • 2 teaspoons dried Italian herb seasoning (such as Penzeys)
  • salt and freshly ground black pepper (to taste)
  • 3 tablespoons butter
  • 3 tablespoons olive oil ((divided))
  • garlic HERB SAUCE
  • 4 tablespoons unsalted butter
  • 6 tablespoons all-purpose flour
  • ½ cup dry white wine
  • 2½ cups chicken broth (or as needed)
  • 3 cloves garlic (minced)
  • 1 teaspoon finely chopped fresh parsley
  • 1 teaspoon finely chopped fresh rosemary
  • 1 teaspoon finely chopped fresh thyme
  • ¼ cup heavy cream
  • salt and freshly ground black pepper (to taste)


  1. TURKEY:  Combine hot tap water, sugar and kosher salt in a large bowl.  Mix well and wait for water to clear and sugar and salt to dissolve.  Place turkey breast in the brine and refrigerate 4-6 hours.
  2. Preheat oven to 350 degrees.  Combine shallot, ricotta, Parmesan, spinach, Italian seasoning and salt and black pepper to taste in a small bowl.
  3. Remove turkey from brine, pat dry and spread out flat.  Spread stuffing ingredients over inside of turkey breast to within 1-inch of the edge.  Starting with narrow end, roll up and secure with butcher’s twine.
  4. Place turkey breast in a roasting pan.  Dot the top with butter and drizzle with olive oil.  Bake for 1 to 1 1/2 hours or until an instant-read thermometer registers at least 160 degrees in the center.  Tent and let rest 5-10 minutes.  Slice into 1/2-inch slices and serve with sauce.
  5. GARLIC HERB SAUCE;  Melt butter over medium heat.  Add flour, reduce heat to medium-low and cook 2 minutes, whisking constantly.  Add wine and continue whisking 1 minute.
  6. Slowly add 2 1/2 cups chicken broth, garlic and herbs.  Bring to a boil, reduce heat to low and simmer 4-5 minutes or until thickened.  Stir in cream.  Add additional chicken broth if a thinner sauce is desired.  Season to taste with salt and pepper.  Serve with turkey.
  7. View the recipe instructions at From a Chef's Kitchen

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