Ricotta-stuffed turkey breast

Ricotta-stuffed turkey breast


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Eaten without the skin, turkey makes a healthy, tasty meal. Turkey breast is the leanest of meats, and its mild flavour makes it a versatile ingredient. It also supplies high-quality protein and B vitamins.

Janet Mitchell

Serves: 8 

  • 1 tablespoon olive oil
  • 4 cloves garlic, crushed
  • 1/2 packet frozen chopped spinach (300g packet), thawed and well drained
  • 2/3 cup reduced-fat ricotta cheese
  • 1 egg white
  • 2 teaspoons grated orange zest
  • 1/2 teaspoon pepper
  • 1/2 teaspoon grated nutmeg
  • 1 skinless, boneless turkey breast half (about 2 kg)
  • Salt
  • 2 tablespoons fresh rosemary leaves

Preparation:25min  ›  Cook:1hour5min  ›  Ready in:1hour30min 

  1. Preheat the oven to 180°C. Heat 2 teaspoons of the oil in a large nonstick frying pan over low heat. Add the garlic and cook for 1 minute. Add the spinach and cook, sturring occasionally, for 4 minutes. Let cool.
  2. Combine the ricotta, egg white, orange zest, pepper and nutmeg in a medium bowl. Stir in the spinach mixture. Place the turkey between 2 sheets of greaseproof paper or foil and pound to a 2 cm thickness. Sprinkle with a pinch of salt. Spread the ricotta mixture on the turkey and roll up from one long side. Tie the roast to secure it, then place seam-side-down in a small baking dish.
  3. Brush with the remaining oil and sprinkle with the rosemary and salt to taste. Roast for 1 hour or until browned and cooked through.

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