Recipe: Roast Turkey Breast with Spinach Stuffing withTarragon Gravy for Deb in Georgia

ROAST TURKEY BREAST WITH SPINACH STUFFING with TARRAGON GRAVY

I 2-1/2 to 3-1/2 pound frozen boneless turkey breast, thawed
1 tablespoon butter
1/4 cup chopped green onions
2 cups dry stuffing mix
1 cup chicken broth
1/4 cup golden raisins
1/4 cup dried cranberries
1 10-ounce package frozen spinach, thawed, drained, squeezed dry
1/4 teaspoon salt
1/4 teaspoon pepper

In a large saucepan, melt butter. Saut green onion about five minutes. Add chicken broth, raisins and cranberries. Stir in stuffing mix. Stir in spinach, salt and pepper.

Preheat oven to 325 degrees.

Unroll turkey breast; rinse and pat dry. To flatten meat, slice meat open, parallel to the bottom of the meat, being careful not to slice through. Open meat outward to create a flatter piece. To flatten further, pound with a heavy rolling pin or meat mallet.

Spread stuffing across turkey. Roll into a loaf, starting with the short side. Have four 18-inches of string cut. Use 3 pieces of string to tie around the loaf. Use the last piece of string to tie the loaf from end to end. Sprinkle with salt and pepper. Top with any pieces of remaining skin.

Place in lightly oiled roasting pan. Roast 1-1/2 to 2 hours or until meat thermometer reads 160 degrees. Let rest 10 minutes before slicing. Slice into 6 to 8 serving pieces.
Servings: 6 to 8

Nutrition Analysis: 8 servings
Calories/serving: 300
Fat: 11 grams
Protein: 33 grams
Carbohydrate: 17 grams


(SIMPLEST-EVER) TARRAGON GRAVY

1 tablespoon very light (tasting) olive oil
1 tablespoon butter
3 tablespoons flour
2 cups chicken broth
1 tablespoon sherry (optional)
1 teaspoon dried tarragon
1/4 teaspoon black pepper
Salt to taste

In a medium saucepan, heat olive oil and melt butter. Whisk in flour until smooth. Allow to cook, stirring constantly, just until flour mixture begins to brown. Remove immediately from heat. Whisk in broth, tarragon and pepper. Return to heat; bring to a simmer, stirring constantly until thickened.
Yield: 2 cups

Nutrition Analysis/3 tablespoons
Calories/serving: 31
Fat: 2 grams
Protein: 1 gram
Carbohydrate: 2 grams