By: Patti Kupczyk | Chantal’s Catering

2 Tablespoons salted butter
2 Tablespoons olive oil
2 Shallots – chopped
4 Garlic cloves – minced
1 Pound baby spinach
1 Tablespoon minced fresh Rosemary leaves
1 Whole butterflied turkey breast, skin on (3- 4 pounds)
1 cup Madeira wine
1 cup chicken stock

Preheat the oven to 350.

Heat the butter in a sauté pan over medium heat add the shallots and cook 5 minutes add the garlic and rosemary and cook for 1 minute, remove from the pan place in a bowl, add the spinach and sauté until wilted drain on paper towels to remove moisture then add to the bowl and combine with the shallots, garlic, and rosemary.

Place the breast skin side down season with salt and pepper, add the seasoned spinach roll the turkey up and over the stuffing. Firmly tie the turkey with kitchen twine every 2 inches to form a cylinder.

Place the turkey seam side down in a roasting pan, brush the skin with olive oil, and season with salt and pepper, pour the Madeira wine and chicken stock into the pan. Roast for 1 1/4 To 1 1/2 hours until the internal temperature reaches 160, allow to rest for 10 minutes, remove the string and serve with the pan juices.


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