Spinach and Dried-Cherry Stuffed Turkey Breast

A boneless turkey breast is filled with spinach, cherries, pecans, and sage, then roasted and served with Dijon pan gravy.

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

Dry skillet · Large oven-safe skillet · Instant-read thermometer · Kitchen twine · Parchment paper · Sharp knife · Cutting board

Cool the filling first

A fully cooled filling is easier to roll and keeps the raw turkey chilled while you shape it.

Slice after resting

Let the roulade rest before cutting so its juices settle and the filling stays in a neat spiral.

01. Toast pecans in a dry skillet until fragrant; cool and chop so they stay crisp in the filling.

02. Soften shallot in olive oil and butter, then add garlic and cook just until fragrant.

03. Wilt spinach until dry, fold in cherries, sage, panko, pecans, broth, and salt; cool completely.

04. Heat oven to 375 F. Butterfly the turkey like a book, pound evenly, and season both sides.

05. Spread cool filling over the breast, leaving a border. Roll tightly and tie at regular intervals.

06. Sear roulade in olive oil until golden on several sides; set seam-side down and add broth.

07. Roast until the center reaches 165 F, adding a splash of broth if the skillet becomes dry.

08. Rest loosely tented for 15 minutes before cutting twine so the spiral holds together.

09. Whisk flour into butter and browned bits; add broth and Dijon gradually and simmer until glossy.

10. Cut crosswise into rounds, spoon on some gravy, add parsley, and serve the remaining gravy alongside.