Stuffed Turkey Breast with Spinach and Cream Cheese

Ingredients

• 150 g fresh spinach
• 1 kg pre‑cooked turkey breast fillet
• Salt
• Pepper
• 60 g Feta cheese
• 2 tbsp cream cheese
• 1 onion
• 1 Garlic clove
• 3 tbsp olive oil
• 300 ml vegetable or poultry broth
• 1 tbsp Crème fraîche

Instructions

1. 1.

   Clean, wash and dry the spinach. Rinse the turkey breast and pat it dry. Slice the meat lengthwise into deep cuts if necessary, removing any tendons.

2. 2.

   Season the meat with salt and pepper. Spread the spinach leaves over it.

3. 3.

   Cut the feta into small cubes or crumble it, mix with the cream cheese, and spread over the spinach. Peel and finely chop the onion and garlic; sauté in 1 tbsp oil until translucent. Remove from heat, let cool, and also distribute over the spinach.

4. 4.

   Fold the meat together and place seam side down on a cutting board. Tie the roll with kitchen twine.

5. 5.

   Heat the remaining oil in a roasting pan and brown the roll all around. Add broth, then cook in a preheated oven at 140 °C (120 °C fan‑forced; gas: level 1–2) for about 1½ hours, turning occasionally and adding liquid as needed.

6. 6.

   Remove the stuffed turkey from the oven, cover with foil to keep warm. Pour the pan juices into a saucepan, enrich with crème fraîche, and reduce until slightly thickened. Season with salt and pepper, then serve sliced alongside the roast.