CREAMED SPINACH STUFFED TURKEY BREAST MADE WITH HEALTHY REQUEST CREAM OF MUSHROOM SOUP

CREAMED SPINACH STUFFED TURKEY BREAST MADE WITH HEALTHY REQUEST CREAM OF MUSHROOM SOUP

Nutrition Facts

Serving Size
1 SERVING (2.75 OZ SLICE STUFFED TURKEY BREAST)
Amount Per Serving
Calories 174
% Daily Value
Total Fat 6g
9%
Saturated Fat 1.1g
6%
Cholesterol 41mg
14%
Sodium 549mg
23%
Total Carbohydrate 3.4g
1%
Dietary Fiber 0.5g
2%
Protein 22.7g
45%
Vitamin A 30%
Vitamin C 8%
Calcium 4%
Iron 6%
Total Time

90 min.

Serving & Size

1 SERVING (2.75 OZ SLICE STUFFED TURKEY BREAST)

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A savory combination of two seasonal favorites. Turkey Breast stuffed with creamed spinach made with Campbell's® Healthy Request® Condensed Cream of Mushroom Soup. Topped with crispy breadcrumbs this recipe is sure to delight any holiday menu.

Recipe Yields:

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Ingredients Weight Measure
Campbells® Healthy Request® Condensed Cream of Mushroom Soup
can
turkey breast, meat and skin 693 oz.
canola oil 1 3/8  cups
onion 41 oz. 11  cups
kosher salt 5 1/2  tsp.
black pepper 5 1/2  tsp.
dry white wine 88  fl oz.
baby spinach 107 oz. 352  cups
kosher salt 6 1/2  tsp.
black pepper 2 3/4  tsp.
panko 12.5 oz. 5 1/2  cups
canola oil 0 3/4  cups
Instructions
1. Preheat oven to 500°F.

2. Make a pocket in the turkey breast by laying it skin side up on the cutting board and cut on the wing side. This will make a pocket above the tenderloin. Set aside.

CCP: Hold for cold service at 41°F until needed.
3. Heat a large pot over medium heat. Add canola oil, minced onions, and black pepper. Stirring constantly, cook until onions are translucent, about 5 minutes.

4. Add white wine. Allow to reduce until almost dry, about 7 minutes.

5. Add spinach. Cook until completely wilted.

6. Remove from heat. Drain off any liquid.  Add
Campbells® Healthy Request® Condensed Cream of Mushroom Soup.  Reserve.

CCP: Hold for hot service at 140°F or higher until needed.


 
7. Season turkey breasts on the outside and inside the pocket with kosher salt and black pepper.

8. Evenly distribute the spinach mixture inside each breast pocket. To avoid leaking, make sure each pocket points upward after stuffing.
 
9. Combine panko and canola oil. Distribute equally between the exposed spinach stuffing.

10. Place in oven and roast until stuffing reaches 160°F.

11. Remove from oven. Allow temperature of the stuffing to reach 165°F. Slice turkey breasts into 5 ounce portions.

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.

CCP: Hold for hot service at 140°F or higher until needed.

12. To serve, using tongs, portion (1) - 5 ounce stuffed turkey breast slice onto plate.  Serve immediately.


 

Recipe Tip

  1. To maintain moisture and crispy skin, baste turkey occasionally during cooking.
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