Stuffed turkey breasts with feta cheese and spinach roasted or grilled will become a part of your weeknight dinner rotation.
Have you ever purchased a food item with good intentions to make a recipe that you “just” found, only to not make it when planned? That happens to me all the time. More often than not, if it’s a food that can be frozen that’s where it ends up. If it’s a perishable, I’ll use it for something else and if can be stored in the pantry, that’s where it will sit for a bit. This Stuffed Turkey Breast with Feta Cheese and Spinach is one of those recipes. I’ve made recipe a few times in the past but never got a chance to blog. I recently (like two months ago) bought some turkey breast tenderloins to make this recipe and guess what? Yep. I ended up making Slow Cooker Buffalo Turkey Sandwiches instead. Don’t get me wrong, those were amazing sandwiches but I kept thinking of the feta cheese and spinach and how amazing they are stuffed inside the turkey breast.
Fast forward to last week where I finally made this recipe and it was totally worth the wait. There is a little bit of prep work with this recipe but it’s simple and takes less than 10 minutes. If you’ve never ‘butterflied’ and ‘flatten’ a turkey (or chicken) breast, don’t be afraid to try this recipe. I am pretty sure I don’t do it 100% correctly but it works and that is all I worry about. This method will have you a pro at it in no time. My best tip in doing this is when you are pounding the turkey breast, do so gently because the meat will easily tear. I flatten the meat to about 1/4 inch thick.
For the filling, I recommend adjusting the cayenne pepper to your tastes (or family’s taste) and while I used a smoked paprika, regular will do just fine. The smoked paprika has a rich smoked chili pepper flavor but not spicy. It goes well with the feta cheese in the filling. If you have neither of those, you can chipotle powder.
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Stuffed Turkey Breast with Feta Cheese and Spinach
- 2 turkey breast tenderloins about 1 pound
- 2 cups chopped fresh spinach
- 3/4 cup crumbled feta cheese
- 1 tsp smoked paprika
- 1/8 to 1/4 tsp cayenne pepper
- Salt and pepper to taste
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- Butterfly the two breasts and pound lightly to flatten. Season each breast with a little salt and pepper on both sides. Then set aside.
- *Be careful when you pound them the turkey breasts are delicate and will tear easily*
- In a medium bowl combine spinach, feta cheese, smoked paprika, and cayenne pepper
- Divide spinach mixture between breasts.
- Roll each up and tuck in ends. Use toothpicks to secure or tie 100% cotton string around each tenderloin in 3 or 4 places to hold in stuffing.
- In an oven proof frying pan, melt two tablespoons butter and add one tablespoon olive oil. When hot, add the turkey breasts and brown on each side. You aren’t cooking them completely on the stovetop.
- **If you do not have an oven proof frying pan, at this point, transfer turkey breasts to a oven-safe casserole dish that is sprayed with non-stick spray. Then continue with recipe.**
- If necessary, drizzle a little bit more olive oil over turkey breasts and transfer pan to oven to continue cooking. Roast in oven for about 15 minutes per side or until meat is no longer pink. Remove toothpicks or string and discard. Slice tenderloins crosswise.
- For a charcoal grill, place turkey on the greased rack of an uncovered grill directly over medium coals. Grill for 16 to 20 minutes or until no longer pink (170° F), turning once halfway through grilling. For a gas grill, preheat grill. Reduce heat to medium. Place turkey on greased grill rack over heat. Cover and grill as above. Remove and discard strings; slice tenderloins crosswise.
“Blogghetti” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
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This recipe has been updated and originally was posted on May 7, 2012.