This recipe is my absolute favorite because it perfectly combines the rich, creamy texture of cream cheese and Parmesan with the savory goodness of prosciutto, making every bite indulgently satisfying. Plus, it’s a fun and impressive dish to prepare for friends, evoking a sense of accomplishment when I reveal those gorgeous, flavorful layers of turkey roulade!
I love making meals that are both sumptuous and wholesome, and this stuffed turkey breast completely checks all the boxes. The turkey itself is a lean protein, and when you pair it with the vibrant spinach and delicious, creamy cheeses, it’s a totally satisfying meal.
The prosciutto, which is basically Italian bacon, adds a depth of flavor that makes this dish really sing. And a pinch of nutmeg gets the full credit for bringing everything together.
Ingredients
Boneless Turkey Breast:
High in protein, this is a meat alternative that is low in fat and an overall healthy choice.
Fresh Spinach Leaves:
Packed with nutrients and a good source of vitamins A, C, and K.
Prosciutto Slices:
Contributes umami, salt, protein, and fat.
Cream Cheese:
Contributes smoothness, has a creamy texture, is a good source of calcium.
Parmesan Cheese:
Provides a rich, nutty taste, and comes loaded with calcium and protein.
Ground Nutmeg:
Aromatic, warm spice deepens flavor.
Ingredient Quantities
- 1 boneless turkey breast, about 3 pounds, butterflied
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 5 ounces fresh spinach leaves
- 4 ounces prosciutto slices
- 4 ounces cream cheese, softened
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon ground nutmeg
- Salt and freshly ground black pepper, to taste
- Kitchens twine, for tying
Instructions
1. Heat your furnace to 375°F (190°C).
2. In a frying pan, heat the olive oil over medium heat and sauté the minced garlic until aromatic, about 1 minute.
3. Put the new spinach leaves in the frying pan and sauté until they’ve collapsed, probably 2-3 minutes. Then, turn off the stove and let them sit in the pan for a moment while you gather the next ingredients.
4. In a bowl, blend the cream cheese, grated Parmesan, and ground nutmeg. Combine until smooth.
5. Position the turkey breast, opened like a book, on a clean cutting board, skin side down. Pay close attention and add the salt to both sides of the turkey breast, being careful not to oversalt and also to not undersalt, since this could lead to a bland final dish. Follow this seasoning with an even distribution of freshly cracked black pepper.
6. Evenly spread the cream cheese mixture over the turkey breast.
7. On top of the cream cheese, layer the prosciutto slices followed by the sautéed spinach.
8. The turkey breast must be rolled carefully, starting from one edge, to enclose the filling. The roll must then be tied with kitchen twine at 1-2 inch intervals to keep it secure.
9. Add more salt and black pepper to the outside of the rolled turkey breast to season it.
10. Position the stuffed turkey breast on a baking tray and bake in the preheated oven for about 60-70 minutes, or until the internal temperature measures 165°F (74°C). Allow the breast to rest for a few minutes before cutting and serving.
Equipment Needed
1. Oven
2. Frying pan
3. Stove
4. Bowl
5. Cutting board
6. Knife
7. Measuring spoons
8. Kitchen twine
9. Baking tray
10. Meat thermometer
FAQ
- Q: Can I prepare the stuffing in advance?A: Yes, the stuffing may be made a day in advance. Keep it in an airtight container, and place it in the refrigerator.
- Q: Can I use frozen spinach instead of fresh?A: Yes, the frozen spinach must be fully thawed and excess water squeezed out before it is used in the recipe.
- Q: What’s the best way to butterfly a turkey breast?A: Carefully cut the turkey breast to create a large flap, stopping just before cutting all the way through. This is the equivalent of butterflying the turkey breast, which means you’re cutting it open and creating a large flap.
- Q: Can I substitute cream cheese with another cheese?A: An excellent substitute is ricotta cheese, which provides a similar creamy texture.
- Q: How do I know when the turkey is done?A meat thermometer should be used; the internal temperature must be at 165°F (75°C).
- Q: Can I freeze the stuffed turkey breast?Q: Is it necessary to thaw the dish as a whole after freezing, or can individual portions be thawed instead?
- Q: Is it necessary to use kitchen twine?Q: Does kitchen twine serve a purpose in cooking a turkey, or is it merely a tool that you need so that you can pretend to be a fancy sous chef?
A: Yes, kitchen twine helps hold the turkey breast together to ensure even cooking and maintain the stuffing inside.
Substitutions and Variations
Can be substituted with avocado oil or melted butter: Olive oil.
Young leaves of kale or Swiss chard, finely chopped, can be substituted for fresh spinach leaves.
Slices of prosciutto: Can be replaced with ham or pancetta.
Substitutes for cream cheese: Ricotta cheese or mascarpone can be substituted for cream cheese.
Parmesan cheese, grated: Can be replaced with Asiago or Pecorino Romano cheese.
Pro Tips
1. Butterflying Technique: Ensure that the turkey breast is evenly butterflied to maintain a consistent thickness. This will help it cook uniformly and make it easier to roll without tearing. If you’re unsure, ask your butcher to do this or check for online tutorials.
2. Chill the Filling: After preparing the cream cheese mixture, consider chilling it for a few minutes. This will make it firmer, reducing the chance of it oozing out as you roll the turkey breast.
3. Use a Meat Thermometer: To ensure perfectly cooked turkey, use a meat thermometer to check the internal temperature in the thickest part of the roll. This is more reliable than guessing based on time alone, especially with stuffed meats.
4. Sear Before Baking: For extra flavor and a beautiful crust, sear the tied turkey roll in a hot pan with a little olive oil before transferring it to the oven. This step can enhance both flavor and texture.
5. Let it Rest: Allowing the turkey to rest after baking (at least 10 minutes) is crucial. This resting period allows juices to redistribute, ensuring moist slices when you cut into the roll.
Spinach And Prosciutto Stuffed Turkey Breast Recipe
My favorite Spinach And Prosciutto Stuffed Turkey Breast Recipe
Equipment Needed:
1. Oven
2. Frying pan
3. Stove
4. Bowl
5. Cutting board
6. Knife
7. Measuring spoons
8. Kitchen twine
9. Baking tray
10. Meat thermometer
Ingredients:
- 1 boneless turkey breast, about 3 pounds, butterflied
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 5 ounces fresh spinach leaves
- 4 ounces prosciutto slices
- 4 ounces cream cheese, softened
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon ground nutmeg
- Salt and freshly ground black pepper, to taste
- Kitchens twine, for tying
Instructions:
1. Heat your furnace to 375°F (190°C).
2. In a frying pan, heat the olive oil over medium heat and sauté the minced garlic until aromatic, about 1 minute.
3. Put the new spinach leaves in the frying pan and sauté until they’ve collapsed, probably 2-3 minutes. Then, turn off the stove and let them sit in the pan for a moment while you gather the next ingredients.
4. In a bowl, blend the cream cheese, grated Parmesan, and ground nutmeg. Combine until smooth.
5. Position the turkey breast, opened like a book, on a clean cutting board, skin side down. Pay close attention and add the salt to both sides of the turkey breast, being careful not to oversalt and also to not undersalt, since this could lead to a bland final dish. Follow this seasoning with an even distribution of freshly cracked black pepper.
6. Evenly spread the cream cheese mixture over the turkey breast.
7. On top of the cream cheese, layer the prosciutto slices followed by the sautéed spinach.
8. The turkey breast must be rolled carefully, starting from one edge, to enclose the filling. The roll must then be tied with kitchen twine at 1-2 inch intervals to keep it secure.
9. Add more salt and black pepper to the outside of the rolled turkey breast to season it.
10. Position the stuffed turkey breast on a baking tray and bake in the preheated oven for about 60-70 minutes, or until the internal temperature measures 165°F (74°C). Allow the breast to rest for a few minutes before cutting and serving.
