Rolled Turkey Breast Stuffed with Swiss Chard & Garlic

September 14th, 2008

A couple of weeks ago I made one of the best dinners I’ve managed in a long time — a stuffed, rolled turkey breast — and I never got around to posting about it (school had just started, and I had to attend a back-to-school night the evening I served it for dinner).

I purchased a 2-lb. rolled turkey breast from my butcher. This is just basically the large turkey breast, deboned, trimmed, and then rolled into a roast shape and secured with string. The rolled, uniform shape allows you to cook the turkey like a larger, more compact piece of meat.

I cut the strings and unrolled mine, and then spread a mixture of chopped swiss chard sauteed in olive oil and garlic, plus some seasoned breadcrumbs down the center. I re-rolled and tied the turkey back into a roast shape, brushed the skin with some olive oil, and sprinkled it with garlic powder and paprika. It went into my toaster oven (remember, it was only 2 lbs. so it fit easily with room) at 400° F until it reached an internal temperature of 165° — it only took about 50 minutes.

The stuffing was very garlicky and delicious, we felt as though we were eating a holiday meal on a weeknight. My mother-in-law promised she would comment on this post and confirm how yummy this dinner was, so let’s see what she has to say!

Entry Filed under: CSA, Poultry