Gorganzola & Malabar Spinach Stuffed Wild Turkey Breast

I’ve been thinking about trying this idea since I harvested my turkey last weekend. Mostly because I recently purchased a beautiful hunk of gorganzola and wanted to use it in a creative way. Also because our Malabar spinach in the garden is growing fast . This vining spinach is one of my favorite things to grow. We use it all summer in place of lettuce. I wanted to experiment and make this dish on a weeknight but either it was tending to sick ducks, fighting aggressive caterpillars in the garden or getting distracted playing with Jane I just never found the time or energy. I knew I needed to be patient. Really, the most time consuming part is waiting for it to cook in the oven. I served this delicious wild turkey breast with uber lemony baked parmesan asparagus.

Our Malabar Spinach plant

Ingredients:

  • 1 wild turkey breast, cut in two pieces and pounded thin
  • 1 cup gorgonzola cheese
  • 1/2 cup spinach, chopped
  • Spices: sea salt, pepper, paprika, ground mustard, oregano
  1. Preheat oven to 350 degrees, spray a roasting pan and rack with nonstick cooking spray.
  2. Unroll turkey breast that has been pounded thin. No meat mallet? Here’s a secret, we use a hammer!
  3. Combine spinach, cheese, a splash of dried mustard, paprika and oregano in small bowl, mix. If you know me well you know I don’t have the patience to measure spices…
  4. Spread evenly over turkey breast.
  5. Roll up turkey. Carefully place turkey breast on rack. Sprinkle with sea salt, pepper and paprika.
  6. Roast around an hour or until meat thermometer reads 165-170 degrees.
  7. Remove from oven and let stand 10 minutes. Meanwhile make whatever side you choose and enjoy!
Beautiful day today at the Czech Out Ranch!

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