Feta, spinach, & cranberries, all stuffed into a turkey breast? Yes, please!
I’ve mentioned before the “mmm” factor – that is, I judge how good a meal is by how many times the hubs says “mmm” while he’s eating it (and how emphatic his “mmm”s are, ha!).
This one was off the charts. Like, on another planet.
I’d have to say that I agree.
The turkey, cranberry, and spinach blend together like a Thanksgiving dish. The addition of the Feta transforms it into a dish that can be served year-round. Oh, SO good!
Best of all, it is so easy to make!
The hubs told me to never stop making this. I’ll take that as a good sign
- 1/2 cup frozen spinach, thawed & squeezed dry (you should have ~1/4 cup when squeezed)
- 1/4 cup red onion
- 1 clove garlic
- 1-2 TBSP dried cranberries
- 1 TBSP + 2 TBSP olive oil
- 1/2 cup crumbled Feta cheese
- 1/2 tsp garlic powder
- 1/2 tsp poultry seasoning
- 1/4 tsp lemon pepper
- salt + pepper, to taste
- 1.5 lbs turkey breast
- Heat 1 TBSP olive oil over medium heat + sautee onion, garlic, spinach and cranberries until soft.
- Lay out turkey breasts and season both sides with garlic powder, poultry seasoning, lemon pepper, salt & pepper.
- Once the cranberry and spinach mixture is done, spread evenly between turkey breasts onto just one half of the breast. Then, top this with the feta, also spread evenly between each turkey breasts. Fold the empty side of the turkey breast over the side that is stuffed.
- Heat 2 TBSP olive oil over medium high heat. Sear and brown both sides of your turkey breasts (just a couple minutes on each side).
- Cover pan and cook until turkey is done all the way through. Use a meat thermometer to determine when the breast reaches 175°. Be sure to check at the thickest part of the turkey and place the thermometer in the center of the meat. The thickest part on this recipe is going to be where the breast folds over.
Serves 2 people