Chard and Ricotta Stuffed Turkey Breast
  • 1 1/2 to 2lb organic, boneless turkey breast, preferably butterflied, skin on
  • 3cups chopped Swiss chard, washed and spun dry
  • 1Tbsp extra-virgin olive oil, plus extra for sauce (optional)
  • 1/4cup finely chopped red onion
  • 1 large garlic clove, finely minced
  • 1/3cup drained ricotta or quark cheese
  • Zest of 1 lemon
  • 1/8tsp kosher salt, plus extra
  • 1/8tsp ground nutmeg
  • Freshly ground black pepper, plus extra
  • 1Tbsp extra-virgin olive oil or melted butter, plus extra if needed
  • salt and pepper to taste
  • 1Tbsp all-purpose flour
  • 1cup turkey or chicken stock
  • Dash of Worcestershire sauce
  1. Use sharp chef’s knife and your fingers to remove skin from turkey breast, reserving skin. If you’ve purchased a butterflied breast from your butcher, cover with plastic wrap and pound to about 1/4 to 1/2 inch thickness. If you’ve purchased a boneless breast that’s not butterflied, turn breast outer side down and lay flat on cutting board. With knife parallel to board, slice sideways through thickest part of breast, but not all the way through, so you can open it like a book. Cover with plastic wrap and pound with mallet to flatten. Refrigerate breast and skin until ready to use.
  2. For stuffing, blanch Swiss chard in large pot of boiling water for 2 minutes, or until wilted and soft. Drain well and set aside to cool. When cool enough to handle, squeeze out as much liquid as possible using your hands. Then place in food processor fitted with metal blade.
  3. Heat oil in skillet. Add onion and garlic and sauté over medium heat, stirring often, until soft and clear. Do not brown. Transfer to food processor with cooked chard. Set aside to cool, about 5 minutes. Add cheese, lemon, and seasonings to processor bowl. Pulse together until mixture is finely minced.
  4. For turkey, preheat oven to 400 F. Open up butterflied turkey breast, top side down, on cutting board. Spread chard mixture evenly over flattened turkey breast, leaving at least 1 1/2 inch border around each edge. Roll up breast tightly and place seam side down on cutting board. Take turkey skin and place over top of rolled breast. Smooth over breast to seal (skin will not cover roll fully). Tie up with butcher string.
  5. Place turkey roll in metal baking pan just large enough to hold it. Brush with 1 Tbsp oil or melted butter. Gently season with a little salt and pepper. Bake in 400 F preheated oven for 20 minutes to seal in juices. Then reduce heat to 325 F and roast until internal temperature on instant-read thermometer reads 165 F, about 40 minutes longer. Remove and transfer to platter, reserving pan juices. Cover stuffed turkey breast with sheet of foil to rest while preparing sauce.
  6. For sauce, place metal baking pan on stovetop. Scrape turkey drippings to loosen. Sprinkle with flour, and over medium-low heat, whisk flour into pan juices till crumbly. If too dry, add splash of olive oil. When flour is browned, gradually whisk in stock. Continue whisking over medium heat until thickened. Whisk in Worcestershire sauce and season with salt and pepper, to taste, if needed. Strain through fine-mesh sieve into serving container, such as gravy boat.
  7. To serve turkey, cut roll into 8 slices. Drizzle with a little sauce and serve with your choice of roasted vegetables.
Recipe Notes

Per serving: 158 calories; 21 g protein; 6 g total fat (2 g sat. fat); 3 g total carbohydrates (1 g sugars, 0 g fiber); 151 mg sodium