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Spinach and Dried-Cherry Stuffed Turkey Breast

A savory spinach, cherry, pecan, and sage filling turns a boneless turkey breast into a roast with tidy slices and a glossy pan gravy.

Sliced browned turkey breast shows spinach, cherry, and pecan spirals beside glossy Dijon pan gravy.

Turkey breast is lean enough to cook steadily but can dry out if left unprotected. A compact spinach, cherry, pecan, and sage filling adds savory depth and gives each slice a festive spiral.

Build a filling that rolls cleanly

Cook the spinach until its released liquid has evaporated, then bind it lightly with panko and broth. Cooling the mixture fully makes it easier to spread and keeps it from softening the turkey as you shape the roast.

Keep the spiral snug

An even butterfly creates a consistent layer of turkey around the filling. Roll from a long side and tie at regular intervals so the center cooks evenly and the slices hold their shape.

Cooled spinach and cherry filling is spread over butterflied turkey beside kitchen twine. — Cool spinach, cherry, pecan, and sage filling is spread across the butterflied turkey before rolling.

Check the center, not the browned edge

Searing adds color, but the internal temperature determines when the roast is ready. Insert the thermometer through an end toward the center and let the turkey rest before slicing.

Turn the drippings into gravy

The skillet holds browned bits that deepen the Dijon gravy without extra seasoning. Slice the roulade after resting, spoon on a little sauce, and bring the rest to the table.

A close slice reveals spinach, cherry, and pecan filling inside browned turkey with gravy. — Sliced turkey reveals the spinach, cherry, and pecan filling beside glossy pan gravy.

Spinach and Dried-Cherry Stuffed Turkey Breast

6 servings

120 minutes total

Ingredients

• 1/3 cup pecan halves
• 2 tbsp extra-virgin olive oil, divided
• 3 tbsp unsalted butter, divided
• 1 medium shallot, finely minced
• 2 garlic cloves, finely minced
• 5 oz baby spinach
• 1/3 cup dried tart cherries, coarsely chopped
• 1 tbsp fresh sage, finely chopped
• 1/2 cup panko breadcrumbs
• 1 cup low-sodium chicken broth, divided
• 1 tsp kosher salt, divided
• 1/2 tsp freshly ground black pepper, divided
• 1 boneless, skinless turkey breast (3 to 3 1/2 lb), butterflied
• 1 tbsp Dijon mustard
• 2 tbsp all-purpose flour
• 2 tbsp chopped flat-leaf parsley

Method

Toast the pecans
Set a dry skillet over medium-low heat and toast the pecan halves, shaking the pan often, until fragrant and lightly golden. Tip them onto a plate to cool, then chop coarsely.
Look for: Pecans smell nutty and show light golden patches. They cool on a plate rather than continuing to toast in the hot pan.
Soften the aromatics
Warm 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium heat. Add the shallot and cook until translucent, then stir in the garlic until fragrant without letting it brown.
Look for: Shallot turns soft and translucent. Garlic smells fragrant and remains pale.
Make and cool the filling
Add spinach in handfuls and cook until wilted and its liquid has evaporated. Stir in cherries, sage, panko, chopped pecans, 2 tbsp broth, and 1/4 tsp salt; scrape onto a plate and cool completely.
Look for: The skillet has no pooled spinach liquid. The filling holds together loosely and is cool before it touches the turkey.
Butterfly and season the turkey
Heat the oven to 375 F. Open the turkey breast like a book with a sharp knife, then pound it between parchment to an even 1/2-inch thickness; season both sides with the remaining salt and pepper.
Look for: The turkey lies in an even rectangle without torn-through spots. Seasoning is spread across both exposed sides.
Fill and tie the roulade
Spread the cooled filling over the turkey, leaving a clear border around the edges. Roll tightly from a long side, finish seam-side down, and tie with kitchen twine at regular intervals so the filling stays enclosed.
Look for: The roll feels snug but the filling is not squeezed out. Twine holds the seam closed without cutting into the meat.
Brown the outside
Heat the remaining 1 tbsp olive oil in a large oven-safe skillet over medium-high heat. Sear the roulade on several sides until evenly golden, then set it seam-side down and add 1/4 cup broth to the skillet.
Look for: The browned exterior releases from the skillet without tearing. Broth bubbles gently around the roll rather than covering it.
Roast to temperature
Transfer the skillet to the oven and roast until an instant-read thermometer inserted through an end into the center registers 165 F, about 45 to 60 minutes. If the pan becomes dry, add a splash of the remaining broth.
Look for: The center reaches 165 F without probing the pan or filling alone. The roll is firm and the broth has not cooked completely dry.
Rest before slicing
Move the roulade to a clean cutting board and tent loosely with foil. Rest for 15 minutes so the juices settle and the filling firms before the twine is removed.
Look for: The rest is completed before the twine is cut. The roll stays intact when lifted to slice.
Make mustard pan gravy
Pour off excess fat, leaving the browned bits in the skillet. Melt the remaining butter over medium heat, whisk in flour for 1 minute, then gradually whisk in remaining broth and Dijon; simmer until glossy and spoon-coating.
Look for: Flour loses its raw smell before broth is added. Gravy is smooth and thick enough to cling lightly to a spoon.
Slice and serve
Remove the twine and cut the roulade crosswise into neat rounds with a sharp knife. Arrange on a warm platter, spoon over some pan gravy, and finish with chopped parsley; serve the remaining gravy alongside.
Look for: Slices show distinct spinach, cherry, and pecan spirals. Gravy is served alongside without hiding the browned turkey.