The stuffed turkey breast is a main course suitable for festive days, which is why it was one of the recipes I had listed as doable for Easter.

Although to be honest, the main reason I cooked this stuffed turkey breast is that my kids specifically requested a meat main course. Yeah, I don’t cook meat very often, that’s just how it is.

And I satisfied them. 🙂 Because this is a clever recipe, the kind I like to cook: it’s suitable for all occasions because it’s quick to make and always makes a good impression. The breast doesn’t require complex preparations, cooks quickly, is suitable for multiple variations, can be used whole, with or without stuffing, or it can be sliced or cut into pieces. It offers a lot of possibilities and is very lean meat, which is suitable for my dietary style and cooking methods.

Some time ago, I cooked it in a simplified way, just tied with string and then baked, seasoned only with rosemary and pepper: a very simple roast that required no effort to make an excellent main dish.

This time, however, I cooked it in a pan and tried stuffing it with this simple but really good filling. And nice to look at. 🙂

👇 Other meat mains on the blog (there are few, take advantage!) 😉👇

turkey breast stuffed with spinach and pistachios

Difficulty: Easy
Cost: Economical
Rest time: 10 Minutes
Preparation time: 10 Minutes
Portions: 4 people
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: All seasons

Ingredients

1.65 lbs Turkey breast (1 whole breast)
3 tbsps Cooked spinach
2 tbsps Unsalted pistachios
2 slices Mortadella
1 shot Port
1 glass Broth (or water)
1 clove Garlic
to taste Pepper
to taste Extra virgin olive oil

Preparation

First, cook the spinach. (For the quantity, I indicated 3 tablespoons of cooked spinach because I didn’t have the opportunity to weigh them raw, having cooked 2.2 lbs and then used them for other preparations as well).
Wash the spinach and place them in a pot with just the water from washing.
Cook them covered for no more than 10 minutes, then sauté in a pan with a clove of garlic to flavor and dry the excess moisture.
Lay the turkey breast on the cutting board, opened like a pocket.
Spread the spinach over the breast.
Spread the pistachios over the spinach.
Cover everything with mortadella.
Close the breast like a book and tie it with kitchen string (I also used some toothpicks because my skills at tying roasts are not exactly expert-level).
Brown the meat in a pan with very little oil (including the ends, using a spatula or tongs to keep the roast upright) over medium-low heat. It will take about 10-15 minutes.
Cover with a lid and cook for about 40 minutes on low heat.
During cooking, turn the roast occasionally and moisten with hot broth, either meat or vegetable, or simply with water (a few tablespoons at a time, it should not cook submerged).
At this point, deglaze with a shot of Port (if no Port is available, use another fortified wine or simply white wine).
Cover again and cook for a few more minutes. A sauce will form, which can then be used to flavor the roast slices.
This is a very lean roast, excellent both hot and cold.
It makes a good impression at a festive lunch but can also be the main dish of an outdoor lunch, picnic, or standing buffet.
And it can also be used simply to fill sandwiches. 🙂
Enjoy your meal!
I’ll see you on the Facebook page and on Pinterest come visit me! 🙂

No Salt Tips

No Salt This recipe is completely without added salt. Furthermore, the non-discretionary salt present can be further reduced by eliminating the mortadella. I assure you that it does not compromise the result in any way, you will still get an excellent stuffed turkey breast. 😉

If you are interested in reducing or eliminating salt, always remember to:
▫ Gradually decrease the salt, the palate needs to gradually get used to it and should not notice the progressive reduction.
▫ Use spices. Chili pepper, pepper, curry, nutmeg, cinnamon, cloves, cumin…
▫ Use aromatic herbs. Basil, parsley, oregano, thyme, sage, marjoram, rosemary, mint…
▫ Use seeds. Sesame, pine nuts, almonds, walnuts…
▫ Use spicy vegetables or fruit. Garlic, onion, lemon, orange…
▫ Use my salt-free vegetable granules
▫ Prefer fresh foods.
▫ Avoid boiling, prefer cooking methods that do not disperse flavors (grill, foil, steam, microwave)
▫ Avoid bringing the salt shaker to the table!
▫ Occasionally allow yourself a break from the rule. It’s good for your mood and helps you persevere.

If you do not want, or cannot, give up salt:
▫ You can still try my recipes, salting according to your habits.