Golden Roasted Turkey Breast With Orange Zest, Spinach, and Sun-Dried Tomato Stuffing

By therman

Cooking Light

Ingredients

• 1-1 1/4 lbs. boneless turkey breast with skin, aka turkey London broil
• Stuffing
• 1 Tbsp. extra virgin olive oil
• 1/2 cup finely chopped onion
• 1 cup plus 2 tbsp no-salt-added chicken or vegetable stock (divided use)
• 2 cups chopped mushrooms
• 2 garlic cloves, finely minced
• 2 cups packed baby spinach leaves
• 2 Tbsp. sun-dried tomatoes (not in oil), chopped
• 1 tsp. grated orange zest
• 1/4 cup fresh basil
• freshly ground pepper

Preparation

Step 1

1.In sauté pan combine olive oil, onion, and stock. Cook, stirring over low heat, until onion is tender. This will take about 5 minutes.
2.Add the mushrooms and cook, stirring until tender and moisture has evaporated, approximately 3-5 minutes.
3.Add garlic and cook about 1 minute. Stir in spinach and cook, stirring until wilted, about 1 minute.
4.Add sun-dried tomatoes, orange zest, basil, and a grinding of fresh black pepper. Remove from heat. Cool.
5.Stuff mixture under the skin of turkey breast. Place in roasting pan and pour 1 cup additional stock or wine over turkey breast. Refrigerate until ready to roast.
6.Roast in a 375ºF convection oven (25-30 minutes) or a 400ºF standard oven (40-45 minutes) until internal temperature reaches 165ºF. Can be basted with pan juices during roasting. Remove skin before serving.

Cook's tips: Slice like a London broil so that you get layers of turkey, stuffing, and golden brown skin.