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This stuffed turkey breast always gets everyone excited at our family meals. The melty cream cheese seeps into the meat, creating unbelievable flavor. I first whipped this up when my daughter wanted something different for our Sunday meal. When it's cooking, the bacon and herbs fill my home with such an incredible smell that everyone comes running to check what's in the oven.
Delicious Turkey Preparation
Sometimes a whole turkey just seems too much work. This dish gives you all those tasty turkey flavors without any hassle. Everything stays super moist thanks to the spinach and cream cheese. I can usually get dinner on the table in less than an hour, which seems almost too good to be true. After borrowing this for her small Thanksgiving last year, my sister now cooks it regularly.
Ingredients Needed
- Turkey breast: My favorite ones come from the neighborhood butcher. Ask them to flatten it for you if possible.
- Cream cheese: Go with the regular fat version for best results. Set it out to soften while getting everything else ready.
- Spinach: Using fresh spinach adds such nice color to your filling.
- Bacon: The hidden component that makes everything taste better.
- Garlic: I use straight from my garden when I can.
- Herbs: Any that look good at the grocery store will do just fine.
- Spices: Just basic salt and pepper let everything else stand out.
Turkey Preparation Steps
- Preparation
- I put the turkey between plastic sheets and pound until flat. This helps with even cooking and easier rolling. Sometimes I just have my butcher handle this step.
- Mixing Your Filling
- Combine the soft cream cheese with bacon, spinach, fresh herbs and garlic in a large bowl. I always enjoy seeing all the different colors mix together.
- The Rolling Process
- Spread your beautiful filling across the turkey, leaving a bit of room at the edges. Roll it up similar to making cinnamon rolls. Some toothpicks will keep everything in place.
- Finishing Touches
- Add your preferred seasonings to the outside. I normally go with salt, pepper and extra herbs.
- Baking
- Put it in a 400°F oven. You won't believe how good your kitchen smells. It usually takes around 20 minutes, but check the internal temperature to be certain.
- Resting Period
- Give it a few minutes before slicing. This keeps all those tasty juices inside where you want them.
Customization Options
When turkey isn't around, chicken works just as well. My friend Sarah puts fancy gruyere cheese in hers instead. I tried a version with extra mushrooms and no bacon last week. You'll find countless variations once you get the hang of the basic method.
Complementary Dishes
I love pairing this with smooth mashed potatoes and crisp green beans. My kids get excited when I add mac and cheese to the menu too. For special occasions, I'll cook up some cranberry sauce and those fluffy Parker house rolls my grandma showed me how to make. A simple salad really brightens up the whole meal.
Helpful Tips
- For larger groups: A 5 pound turkey breast usually feeds about 8 people at my table. I go for a 7 pounder when my extended family visits.
- Storing extras: This stays good in the refrigerator for several days. It's perfect for the next day's lunch.
- Reheating method: While the microwave works when you're in a hurry, slowly warming in the oven is better. Just be careful the cheese doesn't leak out.
Beloved Dish
My daughter thinks of this as her special treat, but it's actually easy enough for any weeknight. The mix of cream cheese, bacon, herbs and spinach creates something truly special. Everyone at my book club wanted the recipe when I made it last month. It looks fancy but comes together quickly.
Advance Preparation
When things get hectic, I often prepare this the evening before. Just roll everything up, cover it well and store in the fridge. Let it sit out briefly to warm up before cooking the next day. This trick has saved me tons of time during busy evenings and holiday mornings.
Creative Variations
My kitchen tests have led to some tasty discoveries with this dish. The filling gets amazing depth from cooked mushrooms. I sometimes use kale or spicy arugula instead of spinach. When my vegetarian niece comes over, I skip bacon and throw in roasted red peppers. The filling always turns out wonderful.
Ideal Accompaniments
This turkey deserves great companions on your plate. I cook Brussels sprouts and carrots in the same oven. Butternut squash pairs wonderfully during autumn months. A simple salad with vinaigrette balances everything out. My guests always finish everything when I serve it this way.
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Frequently Asked Questions
- → How can I tell if the turkey is fully cooked?
- The meat should hit 160°F before you broil it, and will climb to 165°F during rest time. Cooking might take anywhere from 15-30 minutes depending on the size.
- → Will dried herbs work too?
- Absolutely, just swap the fresh herbs for 1 teaspoon of dried Herbs de Provence or Italian seasoning to get a similar taste.
- → How many folks will this feed?
- You'll feed 6-8 grown-ups with a 5-pound breast, while a 7-pound one works for 8-10 people. Just pick the right size for your group.
- → Can I warm up what's left?
- For sure, just heat gently in your microwave at half power, give it a quick sear in a pan, or warm it up in a 350°F oven under some foil.
- → Got any bacon shortcuts?
- Try this trick: slightly undercook your bacon bits then zap them for 20-40 seconds in the microwave until they're crispy—it's fast and doesn't make a mess.