Spinach Stuffed Turkey Breast
|Fresh mushrooms||8 Ounce, coarsely chopped|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Margarine/Butter||1⁄4 Cup (4 tbs)|
|Frozen chopped spinach||20 Ounce, thawed and well drained (2 Packages, 10 Ounce Each)|
|Shredded swiss cheese||3⁄4 Cup (12 tbs)|
|Diced fully cooked ham||1⁄2 Cup (8 tbs)|
|Ground nutmeg||1 Dash|
|Whole turkey breast||5 1⁄2 Pound (1 Breast, 5 To 5 1/2 Pound)|
|Margarine/Butter||2 Tablespoon, melted|
|Lemon juice||2 Tablespoon|
For stuffing: In large skillet saute mushrooms and onion in 1/4 cup margarine until tender.
Remove from heat; cool slightly.
Stir in spinach, Swiss cheese, ham, 1/8 teaspoon pepper and the nutmeg.
Rinse turkey breast and pat dry.
Loosen skin from turkey breast, lifting carefully and pulling it back.
(Use a knife if necessary.) Leave skin attached at neck end of breast.
(Do not cut or tear skin.) Spoon stuffing onto breast meat.
Replace skin over stuffing.
Secure skin with small skewers or wooden toothpicks.
Place turkey breast upright on rack in shallow roasting pan.
In small bowl combine melted margarine, lemon juice, salt and 1/8 teaspoon pepper.
Brush onto turkey breast.
Insert meat thermometer into thickest portion of breast.
Bake in 325°F convection oven on rack #2 offset for 1% to 2 hours (or bake in 325°F radiant bake oven 2 to 2/4 hours) or until thermometer registers 170°F, brushing with pan drippings occasionally.
If necessary, cover turkey breast with foil the last 30 minutes to prevent overbrowning.
Let stand, covered, 10 minutes before carving.