Spinach Stuffed Turkey Breast

Main Ingredient: 
8 servings

Add some veggies right into your meat. Not only are they great beside your meat on a plate but they also add tons of flavour when they are put right in the mix. Try Swiss chard instead of the spinach for a different flavour.


1 tsp (5 mL) canola oil
½ cup (125 mL) chopped green onions
1 clove garlic, minced
Half each red and yellow bell pepper, finely diced
1 cup (250 mL) cooked red kidney beans, mashed
1 tbsp (15 mL) finely chopped fresh ginger
2 cups (500 mL) shredded spinach
2 tbsp (25 mL) chopped fresh mint
¼ tsp (1 mL) pepper
1 large boneless skinless turkey breast, (about 2 lb/1 kg)

Sesame Garlic Marinade:
2 tbsp (25 mL) sodium reduced soy sauce
2 tbsp (25 mL) rice vinegar
2 cloves garlic, minced
1 tsp (5 mL) sesame oil
½ tsp (2 mL) Asian chili paste or hot sauce


In large non-stick skillet, heat oil over medium heat. Add onions and garlic and cook for about 3 minutes or until beginning to soften. Add red and yellow peppers, beans and ginger; cook, stirring for 2 minutes. Add spinach, cover and cook for 5 minutes, stirring occasionally or until wilted. Remove from heat; add mint and pepper. Let cool completely.

Using chef’s knife, slice turkey breast horizontally in half almost all the way through. Open like a book and using meat mallet, pound turkey to about ½ inch (1 cm) thick. Spread spinach mixture over turkey breast. Roll up; jellyroll style and using kitchen string tie roll in 2-inch (5 cm) intervals. Place in small shallow roasting pan.

Sesame Garlic Marinade: In small bowl, whisk together soy sauce, rice vinegar, garlic, sesame oil and Asian chili paste. Pour over turkey breast, turning to coat all over. Cover with plastic wrap and refrigerate for at least 1 hour or for up to 4 hours.
Roast in 325 F oven for about 1 hour and 15 minutes or until meat thermometer reaches 180 F (82 c). Let stand 10 minutes before slicing into ½ inch (1 cm) thick slices.

Nutrition Facts per serving:

4 g
1 g
59 mg
206 mg
475 mg
8 g
3 g
28 g