ROAST TURKEY BREAST WITH
SPINACH-BLUE CHEESE STUFFING

8 pound boneless turkey breast, thawed
20 ounces frozen chopped spinach, thawed and squeezed dry
4 ounces blue cheese, room temperature
4 ounces cream cheese, room temperature
1 cup finely chopped green onions
3 tablespoons dijon mustard
3 tablespoons dried basil leaves
2 tablespoons dried oregano leaves
as needed freshly ground black pepper
as needed paprika

Unroll turkey breast; rinse and pat dry. Place between 2 sheets of plastic wrap. Pound turkey breast with flat side of meat mallet to create an even thickness of about 1 inch.

Remove and discard skin from one half of turkey breast; turn turkey over so skin side (on other half) faces down.

Combine spinach, blue cheese, cream cheese, green onions, mustard, basil and oregano; mix well. Spread evenly over turkey breast. Roll up turkey so skin is on top.

Carefully place turkey breast on rack in a roasting pan; sprinkle with pepper and paprika.

Roast in a preheated 350 degree F oven for 2 1/2 to 3 1/4 hours or until the internal temperature reaches 170 degrees F.

Remove from oven and let stand 10 minutes before removing skin and slicing. Cut into 1/4-inch slices.

Servings: 25
Source: Favorite Brand Name Light Cooking cookbook