- 1 4-5 lb. turkey breast, rolled, boned, tied pocket for stuffing
- (You can slightly pound the turkey breast to make it easier to roll. Tie with kitchen twine or use the netting that comes with a turkey breast to hold the meat in place. Once you assemble the ingredients for the stuffing, you can spoon the mixture into the pocket inside the roll.)
- 1 medium onion, chopped
- 1 pound cooked spinach, squeezed dry and chopped
- 1/3 cup freshly grated Parmesan cheese
- 1 ½ cup cooked McFadden wild rice
- 3 eggs, slightly beaten
- 2 Tbsp. Engage Organics All Purpose
- 1 tsp. Engage Organics It’s-A-Dilly
- Herb Butter: Mix 1 cube butter with 1 Tbsp. Engage Organics It’s-A-Dilly (rub outside of turkey breast with herb butter)
- Optional: Parchment paper for cooking (Available in rolls, just like foil, at most major grocery store chains) I’ve cooked the breast both with and without the paper. It’s a little moister when wrapped in the parchment. It reminds me of when we used to cook turkeys in brown paper bags, until we found out the chemicals leech into the turkey.
Add ingredients except herb butter to eggs. Season with 2 Tbsp. Engage Organics All Purpose. Blend together and stuff into breast pocket, which you have already created by rolling and tying the turkey meat. Slather stuffed turkey breast with herb butter, before wrapping securely in parchment paper, or you can cook it without the paper. If you use the paper, be sure ends of paper are secure so juices stay inside wrapping.
Place turkey in slow oven (300 degrees) and roast about an hour and forty-five minutes. When ready to serve unwrap turkey breast and set on platter. Spoon all natural juices inside the wrapping over turkey. Serves 6-8
This is an elegant dish, worthy of holiday cheers. Unleash your inner gourmet without a lot of fussing. The result is a moist and delicious rolled turkey breast, resembling a pin wheel, which creates a beautiful presentation. You’ll smile at your loving creation.