These Spinach & Gouda Stuffed Turkey Breasts are delicious. Served with just a simple salad or even a quick garlic and olive oil pasta dish, they would be welcomed at any dinner table.
I think I have realised that spinach is my all time favourite leafy green vegetable. I always grab a big bag every time I am at the supermarket and put it into so many things. Okay, not smoothies because I'm just not a smoothie person. I tired and tired, but I can never convince myself that a smoothie is worthy of being called a meal. Like say breakfast for example. If I don't have to chew it up, it feels like I haven't eaten. I know, bizarre maybe, but it's kind of my logic. So, I'm sticking with solid food until I no longer can...ha!
Back to the spinach. Like I was saying, it is always something you will find it my house. And I am always looking for new ways to add it to whatever I'm making. One of my favourite ways to have spinach is in an omelette. Now that is a breakfast worth talking about! A satisfying, warming big ol' omelette stuffed with spinach, lot os herbs and cheese (of course cheese), what could be a better way to start the day?
You know I was never much of a breakfast person. I used to always say, "Oh, I'm not hungry that early in the morning", or "I prefer to eat later", "Breakfast isn't for me.", and so on. You get the picture. But what I used to find was that I would snack my way through the morning and the day for that matter. I ended up eating far more and less healthier by skipping breakfast in option for too many snacks to count. Thankfully, those days are long behind me and I start every single day with breakfast. And most days I don't have any kind of snack in the morning because I am just not hungry enough after a substantial breakfast. Okay, admittedly some days breakfast is toast. But most days I find the time to cook myself something quick, easy and sustaining. And quite often, you guessed it, it contains spinach!
So, I feel that if I add spinach to anything, I'm making it healthy right? Just ignore the monster amount of cheese and focus on the spinach...ha!
As for kale, I tried a million times to like you kale, but it just isn't happening. I'll eat it because I'll eat pretty much anything that comes my way, but I just can't find a love for it the way the new age millennials have. And don't get me started on avocado on toast. Yes, it does taste nice. But. Like I said, I am not even going there right now because it's too early in the day to drink wine.
Where I am prepared to go at exactly 10:55 am on this rainy Saturday morning is to the turkey! A complete winner of a dinner if I do say so myself. Again, another dish that started out with no expectations and got a seal of love and approval at dinner time. It was delicious. The turkey was so flavoursome and juicy. Not dry at all. We only served it with sautéed spinach on the side but I think it would go really well with say little roasted potatoes or a quick and simple penne pasta. You decide. But add it to you dinner plan, and you won't be disappointed.
Notes about the turkey:
You will see below that this recipe serves 6 people despite being three turkey breasts. They were quite big and I found 1/2 serving enough for one person with a side dish. However, if you think you need a whole one, make this a three person recipe. Just things to keep in mind if making the recipe. We just served this with extra garlic sautéed spinach and it was plenty.
It's a pretty straightforward and easy recipe. I did use very ripe tomatoes, so if your tomatoes are not very ripe, cooking time will be longer. Yes, you can use can diced tomatoes if you prefer. If you do so, make sure you drain them before you use them. And cooking time will be probably cut in half.
Other than that not much to say about this delicious dinner.
Happy cooking friends and enjoy your Saturday!
Spinach & Gouda Stuffed Turkey Breasts
Serves 6 (1/2 Breast serving per person) / Prep time: 15 minutes / Cook time: 40 minutes
3 Turkey breasts
4 Tomatoes, diced
3 Cups/100 grams fresh spinach
1/2 Cup/120 ml White wine
2 Tablespoons tomato paste
Small bunch fresh parsley, roughly chopped
1 1/2 Cups/165 grams Gouda cheese, grated
2 Tablespoons olive oil (extra for greasing the baking dish)
3 Garlic cloves, crushed
1 Teaspoon oregano
1 Teaspoon basil
1/2 Teaspoon salt
1/2 Teaspoon black pepper
Preheat oven to 350 degrees F. Lightly grease with olive oil a deep sided baking or casserole dish.
In a large skillet set over medium to high heat add the olive oil and garlic. Stir for a minute and add the diced tomatoes. Let cook for about 5 minutes until they begin to soften. Stir occasionally. Add all the white wine at once and leave to simmer for about 5-8 minutes or until the wine reduces and you have what looks like a sauce. Add the tomato paste and stir well.
Add oregano, basil, fresh parsley and season with salt and pepper. Stir well and add the spinach. Stir until the spinach has wilted, about a minute, and then remove from heat.
Lay out the turkey breast on a clean cutting board. Cut each turkey breast open through the middle. With each turkey breast opened up, fill evenly with the mixture and top with cheese. Reserve about 1/4 of the filling mixture and 1/2 cup of the cheese for the top.
When they are filled. Fold them over and place them in the baking dish. Spoon over remaining tomato mixture and top with cheese. Bake for 25 minutes or until the turkey has cooked completely.
Remove from oven. Serve the pan juices poured over the top of the turkey.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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