Sausage and Spinach–Stuffed Turkey Breast
Ingredients
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1 large egg
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2 tablespoons bread crumbs
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8 ounces raw pork sausage
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5 ounces frozen spinach
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2 teaspoons lemon zest
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1 teaspoon red pepper flakes
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1 whole boneless turkey breast
Tools
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whisk
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paper towels
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medium bowl
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measuring spoons
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spatula
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chopping board
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knife
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June Pan
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pastry brush
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liquid measuring cup
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foil
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June Food Thermometer
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June Roasting Rack
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cooling rack
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plastic wrap
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June Oven
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toothpicks
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meat pounder
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Preferences
Make the stuffing
In a medium bowl, whisk the egg until lightly beaten. Stir in the bread crumbs and let hydrate 1 minute, then add the sausage, spinach, lemon zest and red pepper flakes, if using. Mix well to combine and set aside.
medium bowl
whisk
measuring spoons
1 large egg
2 tablespoons bread crumbs
8 ounces raw pork sausage
5 ounces frozen spinach
2 teaspoons lemon zest
1 teaspoon red pepper flakes
spatula
Flatten, dry, and season the turkey
Lay out the breasts on your workspace with the skin-side down, and lay a large sheet of plastic wrap over them. (If needed, or if using a large half boneless breast, butterfly the breast by slicing into it horizontally, stopping about 1” from the other side. Open the breast like a book, skin side down, then lay the plastic wrap over.) With the meat pounder or a heavy skillet, pound the meat until it is about 1” thick all over. Use paper towels to dry the meat and skin, then season the meat all over (on both sides) with the salt and pepper.
chopping board
knife
plastic wrap
meat pounder
paper towels
2 teaspoons kosher salt
¾ teaspoon black pepper
1 whole boneless turkey breast
Fill the turkey breast
Arrange the turkey so it is like an open book, then transfer the sausage mixture over the breasts. Gently spread the sausage over the breast meat, leaving a 1” border uncovered. Fold or roll the meat over the filling to close the pocket.
Seal in the stuffing
With toothpicks, skewer the upper and lower parts of the turkey breast through the edges of the meat to hold the open ends of the meat together and seal in the stuffing. Some stuffing may poke out but use your fingers to push most of it back inside the pocket. Space the toothpicks about 1” apart from each other to create a good seal.
toothpicks
Finish the turkey and insert the June Food Thermometer
Transfer the turkey to rest skin-side up on a June Roasting Rack set within a June Pan. Brush or rub the oil into the skin, then insert the June Food Thermometer into the thickest part of the breast meat so the tip is in the middle of the stuffing.
1 tablespoon extra-virgin olive oil
June Food Thermometer
June Roasting Rack
June Pan
pastry brush
Add water to the pan
Pour the water around the turkey into the pan.
1 cup water
liquid measuring cup
Roast the turkey breast
Carefully transfer the pan to the bottom shelf of the June Oven and plug the thermometer into the jack. Roast the turkey until it’s cooked through and the skin is golden, about 1 hour. June will notify you when the turkey is ready.
June Oven
Rest and serve
With protected hands, unplug the thermometer. Remove the pan from the oven and set it on a cooling rack. Transfer the turkey to a chopping board and cover it loosely with foil. Allow it to rest at least 5 minutes before slicing crosswise and serving.
cooling rack
foil