Stuffed Turkey Cutlets

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Thanksgiving break has been so glorious.  I’ve felt like school has been going and going and going….it can be really hard to keep playing music at a high level.  One thing that was nice was not to have to travel this year, since my family is now here where I live!!  I got to spend thanksgiving with my friends, family, boyfriend, and cat!  What’s better than that?

Since Thanksgiving has recently passed, I thought I would post a great turkey recipe!  I tried this a couple weeks ago, and really enjoyed it.  It’s like a stuffed chicken cutlet, but quite a bit lighter.  The feta cheese and spinach make it extra creamy and delicious without it seeming like your arteries are churning with a heavy cream sauce.

One issue I had was with the turkey cutlets—beware that they may not all turn out the same size.  Some of my cutlets were oddly cut, so I couldn’t use the cutlets to roll up much of the filling.  Other than that, it’s super simple, and can easily be a quick weeknight meal if you make the filling overnight or in the morning.  Hope you decide to try it!

YIELD: 4 servings

TIME: 1 hour

INGREDIENTS
2 Tbsp olive oil, divided
10 oz frozen spinach, thawed and squeezed dry
2/3 cup feta cheese, crumbled
1/2 cup ricotta cheese
8 green onions, thinly sliced
2 Tbsp parsley, chopped
2 Tbsp dill, chopped
2 eggs, beaten
8 turkey breast cutlets (1 lb), pounded thin
1 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
1/2 tsp dried thyme

DIRECTIONS
Preheat oven to 350 F, and grease a 13×9″ pan with half the olive oil.  In a medium sized bowl, mix spinach, feta, ricotta, green onions, parsley, dill, and egg until well combined.  Spread a spoonful of the spinach mixture down the center of each turkey cutlet, leaving a 1/2″ border on all sides.  Roll up and place seam-side down in the baking dish.

Brush the rolls with the remaining olive oil, and sprinkle with salt, pepper, garlic powder, and thyme.  Bake for 30 minutes, until turkey is cooked through and stuffing is bubbling and heated.

Hope y’all enjoy!

xoxo, Sara

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