Turkey Breast Stuffed with Spinach & Ricotta

Ingredients:

• 4 garlic cloves, minced
• 1 tbsp. + 2 tsp. extra-virgin olive oil
• 1 (10 oz. package) frozen chopped spinach, thawed and squeezed dry
• 1/3 cup part-skim ricotta cheese
• 3 tbsp. Parmesan cheese
• 1 large egg
• 1 tsp. grated orange zest
• 1/2 tsp. freshly ground black pepper
• 1 boneless, skinless, turkey breast half (2 lbs.)
• 1 tbsp. fresh orange juice
• 1/2 tsp. paprika
• 1/2 tsp. salt.

Makes 6 slices (2 slices per serving)

1. Preheat the oven to 375° F.
2. In a small saucepan, combine the garlic and 1 tablespoon of the oil. Heat over low heat until the garlic is fragrant and is just beginning to sizzle, about 2 minutes. Remove the pan from the heat, add the spinach (shredding it as you do so), and stir to coat with the oil. Let cool slightly.
3. In a medium bowl, combine the ricotta, Parmesan, egg, orange zest, and pepper. Add the spinach mixture and stir to combine.
4. With the pointed end of the turkey breast facing you, make a lengthwise and horizontal cut into the thicker side. Slice through the breast, cutting almost to, but not through, the opposite side. Open the turkey up like a book and pound lightly to an even thickness.
5. Spread the ricotta-spinach mixture over the turkey, leaving a 2-inch birder all around. Roll the turkey up as best as you can ( it will not be even piece of meat) and tie in several places with kitchen twine. Use small wooden skewers to pin closed any tears or holes (there will definitely be some).
6. Place the turkey on a rack set over a small roasting pan or baking pan. Pour 1/2 inch of hot water into the bottom of the pan and cover the pan with foil. Roast the turkey for 30 minutes.
7. Meanwhile, in a small bowl, combine the orange juice, paprika, salt, and remaining 2 teaspoons oil.
8. Uncover the turkey, brush with the orange juice mixture, and roast the turkey is cooked through and an instant-read thermometer inserted in the middle of the stuffing registers 140° F, about 15 minutes longer. Transfer the turkey to a cutting board, tent with foil, and let stand for 15 minutes before cutting into 12 slices.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the South Beach Diet Gluten-Solutions Cookbook. This is a great comfort meal that can be made and enjoyed on the weekend to warm your heart and soul. The spinach and ricotta filling tastes like a side dish but without all the fat and has all the flavor. The orange juice and orange zest give this dish an extra kick of zing to it. You can use lemon juice and zest in place of the orange juice and zest and you dish will still be delicious. You can also use cottage cheese in place of ricotta cheese too. I highly recommend serving this dish to company whether it's a main course or buffet-style and it will be enjoyed by everyone.