Chard and Ricotta-Stuffed Turkey Breast Recipe for Dinner

Chard and Ricotta Stuffed Turkey Breast

• 3 cups chopped Swiss chard, washed and spun dry
• 1 Tbsp extra-virgin olive oil
• 1/4 cup finely chopped red onion
• 1 large garlic clove, finely minced
• 1/3 cup drained ricotta or quark cheese
• Zest of 1 lemon
• 1/8 tsp kosher salt, plus extra to taste
• 1/8 tsp ground nutmeg
• Freshly ground black pepper, plus extra
• 1 1/2 to 2 lb free-range, organic, boneless turkey breast, butterflied, skin on
• 1 Tbsp extra-virgin olive oil or melted butter, plus extra if needed
• 1 Tbsp all-purpose flour
• 1 cup turkey or chicken stock
• Dash of Worcestershire sauce

• Prepare the chard stuffing: blanch the chopped Swiss chard in a large pot of boiling water for about 2 minutes, until wilted and tender. Drain thoroughly and let cool slightly. When cool enough to handle, squeeze out as much liquid as possible with your hands. Transfer the drained chard to a food processor fitted with a metal blade.
• In a skillet, heat 1 Tbsp olive oil. Add the finely chopped red onion and minced garlic and sauté over medium heat, stirring frequently, until soft and translucent but not browned. Add the cooked onion and garlic to the food processor with the chard and let cool for about 5 minutes. Add the ricotta (or quark), lemon zest, kosher salt, nutmeg, and a few grinds of black pepper. Pulse until the mixture is finely minced and well combined.
• Preheat the oven to 400°F (200°C). To assemble the turkey, remove the skin from the butterflied breast and set it aside. Lay the flattened turkey breast skin-side up or top-side down on a cutting board and spread the chard-ricotta mixture evenly across the surface, leaving a 1 1/2-inch border along the edges. Roll the breast tightly and place it seam-side down. Drape the reserved skin over the rolled breast to help seal it (it may not cover completely). Tie the roll with butcher’s twine at intervals to hold its shape.
• Place the turkey roll in a metal baking pan just large enough to hold it. Brush with 1 Tbsp olive oil or melted butter and season lightly with salt and pepper. Roast at 400°F for 20 minutes to seal the juices. Then reduce the oven temperature to 325°F (165°C) and continue roasting until an instant-read thermometer inserted into the center reads 165°F, about 40 minutes longer, depending on size. Remove the roll from the oven and transfer to a platter; tent loosely with foil and let rest while you make the sauce.
• Make the pan sauce: set the baking pan over medium-low heat on the stovetop. Scrape up the turkey drippings. Sprinkle the flour over the drippings and whisk until it forms crumbly bits and begins to brown; if the pan looks very dry, add a splash of olive oil. Gradually whisk in the turkey or chicken stock and cook, whisking, until the sauce thickens. Stir in a dash of Worcestershire sauce and taste for salt and pepper. Strain the sauce through a fine-mesh sieve into a serving vessel if you prefer a smooth gravy.
• To serve, slice the turkey roll into eight even slices. Drizzle with the warm sauce and serve alongside roasted seasonal vegetables.