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.
- 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
- Preheat oven to 350 degrees, spray a roasting pan and rack with nonstick cooking spray.
- Unroll turkey breast that has been pounded thin. No meat mallet? Here’s a secret, we use a hammer!
- 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…
- Spread evenly over turkey breast.
- Roll up turkey. Carefully place turkey breast on rack. Sprinkle with sea salt, pepper and paprika.
- Roast around an hour or until meat thermometer reads 165-170 degrees.
- Remove from oven and let stand 10 minutes. Meanwhile make whatever side you choose and enjoy!