1 cup (250 mL) cooked spinach, chopped and well drained
1 cup (250 mL) ricotta cheese
1/2 cup (125 mL) Parmesan cheese, shredded
to taste salt and pepper
2 tsp (10 mL) coarse salt
2 tsp (10 mL) paprika
2 tsp (10 mL) Dijon mustard
2 tsp (10 mL) garlic, minced
Pre-heat oven to 350ºF (180ºC). In a pan, fry bacon until slightly crisp. Remove and set aside. In the same pan, saute diced onions until softened. Remove from pan and set aside.
To prepare stuffing, combine all stuffing ingredients in a large bowl and set aside. To prepare glaze, blend all ingredients in a small bowl and set aside.
Line the butterfly* turkey breast inside with the bacon slices. Layer in the sauteed onions and then the stuffing. Close the turkey breast by folding the ends in and then folding the flaps together. Tie the whole breast with butcher twine until the breast is closed tight. Rub the breast with the glaze.
Heat oil over medium heat in a large ovenproof pot. Brown the turkey on all sides and remove. Add chicken stock and deglaze (scrape the brown bits of flavour into the stock). Layer the sliced onion on the bottom of the pot and place turkey on top. Cover and bake for 45-60 minutes until the turkey reaches an internal temperature of 170ºF (77ºC). Remove from pot and let cool 10-15 minutes before slicing. Spoon all over with pan drippings and onions.
*To butterfly the turkey breast, slice down the centre of the breast lengthwise to half the depth of the breast. Open the slice and slide your knife to the left of the breast sideways leaving 1" of the meat at the end and creating a pouch. Repeat this step to the right of the breast until you are able to open the two flaps like a butterfly.Recipe and photo courtesy of Turkey Farmers of Ontario.
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