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. And I’m always looking for new ways to add it to whatever I’m making. 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!
Which kind of brings me to this fantastic dinner.
Ingredients
- Turkey – I used about 1lb of turkey breasts
- Fresh – tomatoes, spinach, parsley and garlic
- Dairy – Gouda cheese
- Liquids – white wine
- Flavourings – tomato paste
- Seasonings – olive oil, oregano, basil, salt and black pepper
REMEMBER, The full recipe and instructions can be found at the end of the post in the recipe card.
Instructions
- 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.
- Season with 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.
Notes about the turkey
- Serving size – You will see below that this recipe serves 4 people despite being two 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 two person recipe.
- Use fresh ripe tomatoes – 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.
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 sautรฉed 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.
Spinach & Gouda Stuffed Turkey Breasts
Ingredients
- 1 lb Turkey breasts approximately 2 breasts
- 4 Tomatoes diced
- 3 Cups fresh spinach
- 1/2 Cup White wine
- 2 Tablespoons tomato paste
- Small bunch fresh parsley roughly chopped
- 1 1/2 Cups Gouda cheese grated
- 2 Tablespoons olive oil extra for greasing the baking dish
- 3 cloves Garlic crushed
- 1 Teaspoon oregano
- 1 Teaspoon basil
- 1/2 Teaspoon salt
- 1/2 Teaspoon black pepper
Instructions
- 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.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Thanks For Stopping By & Hope To See You Soon!
