Target: 6 × 4 inches · landscape

Spinach and Dried-Cherry Stuffed Turkey Breast

120 min · 6 servings

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

1. Toast and chop pecans. Soften shallot in olive oil and butter; stir in garlic until fragrant.

2. Wilt spinach, mix filling, and cool completely. Butterfly turkey, pound evenly, then season both sides.

3. Spread filling, roll and tie securely. Brown the roulade in an oven-safe skillet and add broth.

4. Roast until the center reaches 165 F. Rest 15 minutes before removing twine.

5. Make Dijon pan gravy. Slice the roulade crosswise, add parsley, and serve with gravy.

Cook’s note: Cool the filling before spreading it so it does not warm the raw turkey.