Prosciutto-Wrapped Turkey Roulade with Spinach and Feta Stuffing

Prosciutto-Wrapped Turkey Roulade with Spinach and Feta Stuffing ingredients

• 2.5 lbs boneless, skinless turkey breast
• 12 slices prosciutto slices
• 2 tbsp olive oil
• 1 tsp kosher salt
• 0.5 tsp black pepper
• 5 oz fresh spinach
• 0.5 cup feta cheese, crumbled
• 0.25 cup panko breadcrumbs
• 1 large shallot, minced
• 2 cloves garlic, minced
• 1 tsp lemon zest
• 1 egg, beaten
• 1 tbsp olive oil
• 0.75 cup chicken broth
• 0.25 cup dry white wine
• 1 tbsp unsalted butter

How to make Prosciutto-Wrapped Turkey Roulade with Spinach and Feta Stuffing

1. Preheat your oven to 400°F (200°C). Prepare a baking sheet by lining it with parchment paper or foil for easier cleanup.
2. To prepare the turkey, butterfly the 2.5 lbs boneless turkey breast by slicing horizontally almost all the way through, then open it flat. Cover with plastic wrap and pound evenly to about 1/2-inch thickness using a meat mallet.
3. For the stuffing, heat 1 tbsp olive oil in a skillet over medium heat. Sauté the 1 minced large shallot for 2-3 minutes until softened. Add the 2 minced garlic cloves and cook for another minute until fragrant.
4. Add the 5 oz fresh spinach to the skillet and cook until wilted, about 3-4 minutes. Remove from heat and let cool slightly. Squeeze out excess moisture from the spinach.
5. In a medium bowl, combine the cooled spinach mixture, 0.5 cup crumbled feta cheese, 0.25 cup panko breadcrumbs, 1 tsp lemon zest, and 1 beaten egg. Mix thoroughly until well combined.
6. Lay the pounded turkey breast flat and season lightly with 1 tsp kosher salt and 0.5 tsp black pepper. Evenly spread the spinach and feta stuffing over the entire surface of the turkey, leaving a 1-inch border on all sides.
7. Carefully roll the turkey breast tightly from one long side to the other. Lay the 12 prosciutto slices, slightly overlapping, on a clean work surface. Place the rolled turkey seam-side down onto the prosciutto, then wrap the prosciutto tightly around the turkey roulade.
8. Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat. Sear the prosciutto-wrapped roulade for 3-4 minutes per side until the prosciutto is crispy and golden brown all around.
9. Transfer the skillet to the preheated oven and roast for 35-45 minutes, or until an internal temperature of 165°F (74°C) is reached in the thickest part of the roulade.
10. Remove the roulade from the oven and transfer it to a cutting board. Tent loosely with foil and let rest for 10-15 minutes before slicing; this allows the juices to redistribute for a tender, moist result.
11. While the turkey rests, place the skillet back on the stovetop over medium heat. Pour in 0.25 cup dry white wine and deglaze the pan, scraping up any browned bits from the bottom. Simmer for 1 minute.
12. Stir in 0.75 cup chicken broth and bring to a gentle simmer for 3-5 minutes, allowing it to reduce slightly. Whisk in 1 tbsp unsalted butter until melted and the sauce is smooth. Season with salt and pepper to taste.
13. Slice the rested roulade into 1-inch thick medallions and serve immediately with the warm pan sauce spooned generously over the top.

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