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Spinach Stuffed Turkey Roast


Over Yom Tov, corned beef, French roast, ribs, or veal are very likely to land on our menus. This fantastic main is a light alternative. Turkey roast is so moist, and the stuffing actually helps it retain all that moisture. Although it’s light, the stuffing has a rich flavor and helps the roast make a great impression when sliced.


Prepare the Spinach Stuffing

1. Heat oil in a sauté pan over medium heat. Add onion and sauté for three minutes. Add peppers and garlic and sauté an additional five minutes.
2. Add spinach. Lower heat to medium-low and cook until most of the liquid has evaporated, about 20 minutes. Remove from heat.
3. Stir in whole wheat crumbs, egg, salt, onion powder, and pepper. Let spinach stand a few minutes before stuffing.

Prepare the Turkey Roast

1. Preheat oven to 375 degrees Fahrenheit.
2. Stuff the center of the butterflied turkey breast with the spinach mixture. You will have the best results if you push the stuffing in from both ends. Place turkey in a roasting pan.
3. In a small bowl, combine olive oil, water, lemon juice, paprika, cumin, and pepper. Pour over turkey roast, turning the roast so that the marinade reaches all sides.
4. Sprinkle evenly with parsley flakes. Cover and bake for one and a half hours. Let cool before slicing.