{"id":747,"date":"2015-09-10T11:40:31","date_gmt":"2015-09-10T11:40:31","guid":{"rendered":"http:\/\/martins.eatsmartbewell.com\/home\/?p=747"},"modified":"2015-09-11T16:09:35","modified_gmt":"2015-09-11T16:09:35","slug":"sausage-spinach-stuffed-turkey-breast","status":"publish","type":"post","link":"https:\/\/martins.eatsmartbewell.com\/home\/sausage-spinach-stuffed-turkey-breast\/","title":{"rendered":"Sausage & Spinach-Stuffed Turkey Breast"},"content":{"rendered":"

\"image\"\"download\"\"Email<\/a>
\nSausage & Spinach-Stuffed Turkey Breast<\/span><\/p>\n

Prep: 40 minutes plus standing and chilling
\nRoast: 22 minutes \u2022 Serves: 6<\/span> <\/p>\n

4\t<\/span>tablespoons canola oil
\n1\/2 \t<\/span>large yellow onion, chopped (about 3\/4 cup)
\n2\t<\/span>garlic cloves, minced
\n1\/2\t<\/span>pound bratwurst sausage, casings removed and crumbled if necessary (about 1 cup)
\n3\t<\/span>cups packed baby spinach
\n1-1\/2 \t<\/span>teaspoons chopped fresh chives
\n1-1\/2 \t<\/span>teaspoons salt
\n1-1\/2 \t<\/span>teaspoons ground black pepper
\n1\/2 \t<\/span>teaspoon chopped fresh thyme leaves
\n1\/4\t<\/span>cup panko breadcrumbs
\n1-1\/2\t<\/span>tablespoons grated Romano cheese
\n1\t<\/span>(1-1\/2 to 2-pound) boneless, skinless turkey breast\n<\/div>\n

1.<\/span>In large skillet, heat 1 tablespoon oil over medium-high heat. Add onion and cook 8 to 10 minutes or until golden brown, stirring occasionally; add garlic and cook 1 minute. Add sausage and cook 8 to 10 minutes or until browned, stirring occasionally. Add spinach and cook 4 to 5 minutes or until wilted, stirring occasionally. Add chives, 1\/2 teaspoon each salt and pepper, and thyme, and cook 30 seconds; remove from heat and stir in breadcrumbs and cheese. Let stand 20 minutes or until cooled to room temperature. Makes about 1-1\/2 cups.
\n<\/span><\/p>\n

2.<\/span>Line work surface with plastic wrap; place turkey breast on plastic wrap and cover with second piece of plastic wrap. With flat end of meat mallet, pound turkey to flatten to 1\/4-inch thick (about 12 x 9 inches); remove top plastic wrap. With long edge of turkey towards you, leaving a 2-inch border on bottom edge, place filling lengthwise in about a 2-inch row. Starting from long end, tightly roll turkey around filling to enclose, using bottom plastic wrap to help roll and shape into a log. Tightly wrap turkey in same plastic wrap; freeze 1 hour or refrigerate at least 2 hours.
\n<\/span><\/p>\n

3.<\/span>Preheat oven to 450\u00b0. Sprinkle outside of turkey with remaining 1 teaspoon each salt and pepper. In oven-safe large skillet or roasting pan, heat remaining 3 tablespoons oil over medium-high heat. Add turkey and sear 1 minute per side or until outside is browned.
\n<\/span><\/p>\n

4.<\/span>Roast turkey 22 to 25 minutes or until internal temperature reaches 160\u00b0. (Internal temperature will rise 5 to 10\u00b0 upon standing.) Let stand 10 minutes before slicing.
\n<\/span><\/p>\n


\nApproximate nutritional values per serving: \u2028
\n333 Calories, 16g Fat (3g Saturated), 91mg Cholesterol,
\n986mg Sodium, 6g Carbohydrates, 1g Fiber, 31g Protein
\n<\/span><\/p>\n

Cooking Clues<\/span> Sausage-spinach filling can be prepared, covered and refrigerated up to 2 days in advance. Stuffed turkey can be refrigerated up to 1 day in advance. <\/p>\n","protected":false},"excerpt":{"rendered":"

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