Stuffed Turkey Breast with Spinach, Feta, Lemon and Walnut
This stuffed turkey breast recipe is cooked in a pressure cooker, which keeps it super moist and all the flavors in the stuffing keep it super interesting.Featured In My CookbookDelicious Under Pressure Jump to Recipe (or scroll for photos and riveting information...)
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Turkey Breast with Spinach, Feta, Lemon and Walnut
- Prep Time: 30 m
- Cook Time: 20 m
- Natural Release: 15 m
- Total Time: 1 h 5 m
- Servings: 6
- 2 1/2 pound skinless turkey breast
- 10 ounces frozen spinach thawed
- 1 cup crumbled feta cheese
- zest of one lemon
- 1 teaspoon chopped fresh thyme leaves
- ½ cup chopped toasted walnuts
- salt and freshly ground black pepper
- 1 tablespoon olive oil
- ½ onion cut into four wedges
- 1 large carrot cut into 3-inch lengths and halved
- 1 cup chicken stock
- ½ cup white wine
- 2 tablespoons flour
- 1 tablespoon butter room temperature
- 1 tablespoon fresh thyme leaves
- Butterfly the turkey breast by pressing the turkey breast flat on the cutting board with one hand, while slicing into the turkey breast parallel to the cutting board with the other. Slice into the longest side of the turkey breast, but stop before you cut all the way through. You should then be able to open the turkey breast up like a book, making it twice as wide as it was when you started.
- Combine the spinach, feta cheese, lemon zest, thyme and toasted walnuts in a bowl. Season with salt and pepper to taste (careful with the salt because feta can be quite salty). Season the turkey with salt and pepper and then spread the mixture across the entire surface of the opened turkey breast, except for 2 inches from the edge of one of the short sides. Roll the turkey breast up, starting from one short side and ending at the short side with the 2 inches of uncovered meat. Tie the turkey breast closed in several places with kitchen twine.
- Pre-heat the pressure cooker using the BROWN setting.
- Season the turkey breast with salt and freshly ground black pepper. Add the oil to the pressure cooker and brown the turkey breast on all sides. Set the browned turkey breast aside. Scatter the onion and carrots in the cooker. (These vegetables will act like a rack, keeping the turkey off the bottom of the cooker.) Place the browned turkey breast on top. Pour in the chicken stock and wine, and lock the lid in place.
- Pressure cook on HIGH for 20 minutes.
- Let the pressure release NATURALLY for 15 minutes. Release any residual pressure with the QUICK-RELEASE method and carefully remove the lid. Transfer the turkey breast to a cutting board and let it rest for at least 5 minutes.
- While the turkey is resting, make a quick sauce. Combine the flour and butter in small bowl until it forms a paste. Remove and discard the onions and carrots from the braising liquid and return the pressure cooker to the BROWN setting. Whisk the butter-flour mixture into the liquid in the cooker and bring it to a simmer to thicken. Season to taste with salt and freshly ground black pepper and add about 2 tablespoons fresh chopped thyme leaves. Slice the turkey breast and serve with the sauce poured over the top.
Turkey Breast with Spinach, Feta, Lemon and Walnut
Amount Per Serving
Calories 402 Calories from Fat 180
% Daily Value*
Saturated Fat 7g35%
Vitamin A 7510IU150%
Vitamin C 6.3mg8%
* Percent Daily Values are based on a 2000 calorie diet.
Comments (2)Post a Reply
Can this dish be frozen after being prepared? Also, can the chicken wellington be frozen, too?
One comment on the chocolate crinkle cookies. These were my late brother’s favorite cookies growing up. My mother made a slight variation on them. About 5 minutes before the cookies were done, she would take them out of the oven and place a half of a marshmallow on top and return them to the oven to finish baking and melt the marshmallow. When baking was complete, she would then frost the cookies while still slightly warm with her from scratch frosting. Talk about a chocolate bomb. Below is her recipe for the frosting.
4 Tablespoons Water
2 Tablespoons Butter
1/8 Teaspoon Salt
3 Teaspoons Vanilla
Approximately 3 cups Confectioners Sugar
½ Cup Cocoa
Combine Water, Butter, and salt in a medium saucepan and heat until hot (Do not boil). Remove from heat and add cocoa, vanilla. Add sugar ½ at a time, beating by hand. Add balance of sugar. Continue adding hot water or sugar until creamy and light.
PS, I miss you In the Kitchen with David and I’m glad I can still follow you on
FB and check out your recipes and tips. Thank you for what you do.
Hi Ginger. Thanks so much! Your frosting recipe for the cookies looks great, I will have to give that one a try. For the Stuffed Turkey Breast, I would not advise freezing that after you prep it. You would need to defrost it before cooking and I would be afraid that the spinach filling would start to release some liquid. You could however, freeze the Chicken Wellingtons and bake them from frozen. I would add 10-15 minutes to the cooking time and cover loosely with foil if the pastry starts to get too brown.