Recipe: Turkey Breast with Spinach-Herb Stuffing and White Wine Gravy

TURKEY BREAST WITH SPINACH-HERB STUFFING

1 (7 pound) bone-in turkey breast
FOR THE STUFFING:
1 tablespoon olive oil
1 small onion, finely chopped
2 stalks celery, finely chopped
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1/2 teaspoon dried thyme
1/4 teaspoon dried sage
2 1/4 cups chicken broth, divided use
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1/2 loaf sliced firm white bread (8 ounces), lightly toasted and cut into 1/2-inch cubes
FOR THE GRAVY:
1/2 cup white wine
4 teaspoons cornstarch

Preheat oven to 350 degrees F.

TO PREPARE THE STUFFING:
In 12-inch nonstick skillet, in oil, cook onion and celery on medium 10 to 12 minutes or until vegetables are lightly browned and tender, stirring occasionally. Remove skillet from heat; stir in dried spinach, thyme, sage, 3/4 cup chicken broth, salt, and black pepper.

Place bread cubes in large bowl; add spinach mixture and toss to mix well.

TO STUFF AND ROAST THE TURKEY:
Pat turkey breast dry with paper towels. With fingertips, gently separate skin from meat on breast, being careful not to break skin. Spread stuffing mixture on meat under skin. Place turkey, skin side up, on rack in small roasting pan (13x9-inches). Cover turkey with loose tent of foil.

Roast turkey 1 hour and 45 minutes. Remove foil and roast 30 to 40 minutes longer. Start checking for doneness during last 30 minutes of cooking. Turkey breast is done when temperature on meat thermometer inserted into thickest part of breast (not touching bone) reaches 165 degrees F and juices run clear when thickest part of breast is pierced with tip of knife. (Internal temperature will rise 5 degrees F upon standing.) Transfer turkey to warm platter. Let stand 15 minutes to set juices for easier carving.

MEANWHILE, PREPARE THE GRAVY:
Remove rack from roasting pan. Pour drippings through sieve into 1-cup liquid measuring cup or small bowl. Let drippings stand 1 minute to allow fat to separate from meat juices. Skim and discard fat.

Place roasting pan on medium-high and cook 1 to 2 minutes to brown bits on bottom of pan, stirring. Carefully add wine and cook 1 minute.

Stir cornstarch into remaining 1 1/2 cups chicken broth and add with meat juices to roasting pan. Heat to boiling; boil 1 to 2 minutes or until gravy thickens, stirring to loosen brown bits from bottom of pan. Pour gravy (or strain, if you like) into gravy boat; serve with sliced turkey. (Makes about 2 cups gravy.)

Makes 10 servings
Source: Good Housekeeping magazine