Kate Heyhoe

Kate's Global Kitchen

Turkey Breast
Stuffed with Spinach and Sage

Serves 4 to 6


1 skinless, boneless turkey breast half (about 3 pounds)
2 tablespoons extra-virgin olive oil plus additional for misting
2 large cloves garlic, minced
1 bag (6 ounces) washed baby spinach leaves
1 tablespoon rubbed sage
1/2 cup (2 ounces) grated Parmesan cheese
1/2 teaspoon each salt and pepper


To prepare the turkey: On a work surface, butterfly the turkey breasts. With a scallopine pounder or heavy skillet, flatten to 1-inch thickness.

Preheat the oven to 375 degrees F. Coat a large baking pan with oil.

In a medium sauté pan, cook 2 tablespoons oil and garlic for 2 minutes over low heat or until soft. Add the spinach and sage. Toss. Cover and increase the heat to medium-high. Cook for 2 minutes, or until wilted. Drain any liquid.

Scatter the spinach over the turkey. Sprinkle with salt, pepper, and cheese. Press lightly. Starting at one short end, roll into a cylinder. Tie with kitchen string at 3-inch intervals. Season all over with salt and coat well with oil. Place the roll on the prepared pan.

Roast, adding scant amounts of hot water if the pan juices start to brown too deeply, for about 1 hour, or until an instant-reading thermometer inserted in the center registers 165 degrees F. Remove to a cutting board. Allow to sit for at least 15 minutes, until the internal temperature rises to 170 degrees F, before removing string and slicing.

Pour any pan juices into a microwaveable measuring cup. Skim off the fat. Deglaze the pan with 1/2 cup water, scraping to remove any browned particles. Add to the cup. Microwave for 1 minute to heat before drizzling over turkey slices.

Cooking Up an Italian Life
Simple Pleasures of Italy in Recipes and Stories
by Sharon Sanders
Hardcover: 272 pages
ISBN: 0970298137


Kate's Global Kitchen for September 13, 2002:
Cooking Up an Italian Life



Flank Steak Carpaccio-Style with Spinach and Shaved Parmesan
Turkey Breast Stuffed with Spinach and Sage


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Copyright © 2002, Kate Heyhoe. All rights reserved.

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This page created August 2002