Prep time
15 minutes
Cook time
20 minutes
Course
Main
Skill level
Intermediate
Season
Spring, Fall
Serves
2
For many of us, spring is synonymous withwild turkey. And if you hunt, then you know the heart-pumping experience of watching a strutting Tom heeding your call. Wild turkey is arguably one of the best "white meats" out there. It’s especially delicious with seasonal vegetables like artichoke, tender greens, and delicate herbs from the garden.
Tarragon, or Mexican Mint Marigold, is an underutilized herb with an anise-like flavor that pairs well with poultry. The bright yellow blossoms are edible, as are the flowers from chives. Try it in this cheesy, spinach and artichoke stuffed turkey recipe to take your dinner to the next level.
Ingredients
- 2 turkey breasts*
- 3 tbsp. butter, divided
- 4 cloves garlic, minced
- 4 cups baby spinach
- Lemon wedge
- 1 cup grated cheese (gruyere, mozzarella, or gouda)
- ½ cup chopped artichoke hearts**
- 1 tbsp. thinly sliced chives or ramps, plus extra for garnish
- 1 tsp. minced tarragon, plus extra for garnish
- Coarse sea salt
- Cracked pepper
- Clarified butter or neutral flavored oil for cooking, such as avocado or grapeseed
Also works with
Preparation
- Preheat the oven to 325°F.
- Make the filling first. Pre-heat a saute pan over medium heat. Add a tablespoon of butter and once bubbly, add the garlic. Cook for a couple of minutes until soft and fragrant, then add the spinach, juice from a squeezed lemon wedge, and a couple good pinches of salt and pepper. Stir frequently until the spinach is soft and immediately transfer to a medium-sized bowl to cool. Once cool, stir in the grated cheese, chopped artichoke, chives or ramps, and tarragon.
- Use a sharp knife and slice both turkey breasts in half to make a pocket, being careful not to cut it all the way through. Open and stuff with the filling, then thread toothpicks like a sewing needle to close.
- Heat an oven-proof skillet over medium-high heat and add enough oil to lightly coat the bottom of the pan. Sear until golden brown on one side, flip, and top each with a tablespoon of butter. Immediately transfer to the oven. Cook for about 12 minutes, or until the turkey is cooked all the way through, about 155°F internal temperature. Remove the turkey from the pan and transfer to a cutting board to rest for 5 to 10 minutes.
- Slice and garnish with extra tarragon and chives for serving.
Notes:
- I like to use the thick, upper portions of a turkey breast for this recipe. You can cut it in half crosswise where the meat begins to dramatically taper into a thin piece at the bottom, reserving that for acutletorfried turkey katsu.
- You can use fresh, steamed, or roasted artichoke hearts. Or use marinated artichokes with the oil drained.
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Cheesy Spinach-Artichoke Stuffed Turkey
Prep time
15 minutes
Cook time
20 minutes
Course
Main
Skill level
Intermediate
Season
Spring, Fall
Serves
2
For many of us, spring is synonymous withwild turkey. And if you hunt, then you know the heart-pumping experience of watching a strutting Tom heeding your call. Wild turkey is arguably one of the best "white meats" out there. It’s especially delicious with seasonal vegetables like artichoke, tender greens, and delicate herbs from the garden.
Tarragon, or Mexican Mint Marigold, is an underutilized herb with an anise-like flavor that pairs well with poultry. The bright yellow blossoms are edible, as are the flowers from chives. Try it in this cheesy, spinach and artichoke stuffed turkey recipe to take your dinner to the next level.
Ingredients
- 2 turkey breasts*
- 3 tbsp. butter, divided
- 4 cloves garlic, minced
- 4 cups baby spinach
- Lemon wedge
- 1 cup grated cheese (gruyere, mozzarella, or gouda)
- ½ cup chopped artichoke hearts**
- 1 tbsp. thinly sliced chives or ramps, plus extra for garnish
- 1 tsp. minced tarragon, plus extra for garnish
- Coarse sea salt
- Cracked pepper
- Clarified butter or neutral flavored oil for cooking, such as avocado or grapeseed
Also works with
Preparation
- Preheat the oven to 325°F.
- Make the filling first. Pre-heat a saute pan over medium heat. Add a tablespoon of butter and once bubbly, add the garlic. Cook for a couple of minutes until soft and fragrant, then add the spinach, juice from a squeezed lemon wedge, and a couple good pinches of salt and pepper. Stir frequently until the spinach is soft and immediately transfer to a medium-sized bowl to cool. Once cool, stir in the grated cheese, chopped artichoke, chives or ramps, and tarragon.
- Use a sharp knife and slice both turkey breasts in half to make a pocket, being careful not to cut it all the way through. Open and stuff with the filling, then thread toothpicks like a sewing needle to close.
- Heat an oven-proof skillet over medium-high heat and add enough oil to lightly coat the bottom of the pan. Sear until golden brown on one side, flip, and top each with a tablespoon of butter. Immediately transfer to the oven. Cook for about 12 minutes, or until the turkey is cooked all the way through, about 155°F internal temperature. Remove the turkey from the pan and transfer to a cutting board to rest for 5 to 10 minutes.
- Slice and garnish with extra tarragon and chives for serving.
Notes:
- I like to use the thick, upper portions of a turkey breast for this recipe. You can cut it in half crosswise where the meat begins to dramatically taper into a thin piece at the bottom, reserving that for acutletorfried turkey katsu.
- You can use fresh, steamed, or roasted artichoke hearts. Or use marinated artichokes with the oil drained.