Name: Chard and Ricotta Stuffed Turkey Breast
Ingredients: 3 cups chopped Swiss chard, washed and spun dry; 1 Tbsp extra-virgin olive oil; 1/4 cup finely chopped red onion; 1 large garlic clove, finely minced; 1/3 cup drained ricotta or quark cheese; Zest of 1 lemon; 1/8 tsp kosher salt, plus extra; 1/8 tsp ground nutmeg; Freshly ground black pepper, plus extra; 1 1/2 to 2 lb free range, organic, boneless turkey breast, butter flied, skin on (see Tip box); 1 Tbsp extra-virgin olive oil or melted butter, plus extra if needed; 1 Tbsp all-purpose flour; 1 cup turkey or chicken stock; Dash of Worcestershire sauce

Shop Ingredients

How this works

Chard and Ricotta Stuffed Turkey Breast

Here’san appealing alternative to the big roast bird that includes all of the flavorwith little or no waste. For ease of entertaining, assemble ahead of time. Popinto the oven two hours before serving. It’s delicious with seasonal roastedvegetables.

Servings: people

Calories: 0.158kcal

Ingredients

3 cups chopped Swiss chard, washed and spun dry
1 Tbsp extra-virgin olive oil
1/4 cup finely chopped red onion
1 large garlic clove, finely minced
1/3 cup drained ricotta or quark cheese
Zest of 1 lemon
1/8 tsp kosher salt, plus extra
1/8 tsp ground nutmeg
Freshly ground black pepper, plus extra
1 1/2 to 2 lb free range, organic, boneless turkey breast, butter flied, skin on (see Tip box)
1 Tbsp extra-virgin olive oil or melted butter, plus extra if needed
1 Tbsp all-purpose flour
1 cup turkey or chicken stock
Dash of Worcestershire sauce

Instructions

For stuffing, blanch Swiss chard in large pot of boiling water for 2 minutes, or until wilted and soft. Drain well and set aside to cool. When cool enough to handle, squeeze out as much liquid as possible using your hands. Then place in food processor fitted with metal blade.
Heat oil in skillet. Add onion and garlic and sauté over medium heat, stirring often, until soft and clear. Do not brown. Transfer to food processor with cooked chard. Set aside to cool, about 5 minutes. Add cheese, lemon, and seasonings to processor bowl. Pulse together until mixture is finely minced.
For turkey, preheat oven to 400 F. To stuff turkey, remove skin from turkey breast and set aside. Open up butterflied turkey breast, top-side down, on cutting board. Spread chard mixture evenly over flattened turkey breast leaving at least 1 1/2 inch border around each edge. Roll up breast tightly and place seam-side down on cutting board. Take turkey skin and place over top rolled breast. Smooth over breast to seal (it will not cover roll fully). Tie up with butcher string.
Place turkey roll in metal baking pan just large enough to hold it. Brush with 1 Tbsp oil or melted butter. Gently season with a little salt and pepper. Bake in 400 F preheated oven for 20 minutes to seal in juices. Then reduce heat to 325 F and roast until internal temperature on instant-read thermometer reads165 F, about 40 minutes longer. Remove and transfer to platter. Cover with sheet of foil to rest while preparing sauce.
For sauce, place metal baking pan on stovetop. Scrape turkey drippings to loosen. Sprinkle with flour, and over medium-low heat, whisk flour into pan juices till crumbly. If too dry, add splash of olive oil. When flour is browned, gradually whisk in stock. Continue whisking over medium heat until thickened. Whisk in Worcestershire sauce and season with salt and pepper, to taste, if needed. Strain through fine-meshed sieve into serving container, such as a gravy boat.
To serve turkey, cut roll into 8 slices. Drizzle with a little sauce and serve with your choice of roasted vegetables.