Tuesday, October 14, 2014

MOMables Spinach & Mushroom Stuffed Turkey Breast

The following is a guest post and does not reflect any opinions of Thoughts of Fluff. The reviewer (Tarah) was not compensated for their post. The following was not a free recipe and will not be shared in the post.

I might just be the poster child for poultry, but one thing I haven’t really experimented much with in the kitchen is turkey. Sure I have made turkey meatballs, but otherwise turkey has always seemed limited to being roasted for a nice big holiday meal. While I’m not opposed to that, because yum, it is nice to break the stigma and introduce turkey as a non holiday meal every once in a while.

One of the biggest problems in cooking turkey is that it is easily cooked to a way too dry state, but the MOMables Spinach & Mushroom Stuffed Turkey Breast recipe has got that issue covered nicely.

Probably the best part about this recipe is how simple the ingredients are, so it is highly likely that you’ll have most of the ingredients already on hand. My turkey was moderately frozen still when I went to make dinner, not bad but not conducive to pounding it out flat, so instead I opened it from the top and stuffed it. That, and the fact that I used skinless turkey are the only changes I made to the recipe.

Now I am not really the biggest fan of cooked spinach, but this I can eat happily. I paired the turkey with some linguine, which can still be gluten free if you opt for it, and used the juices as a ‘sauce’. The end result was the best I can hope for: I enjoyed eating it, and it inspired me to be flexible with it for future meals.

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