Chard and Ricotta Stuffed Turkey Breast - alive magazine

Name: Chard and Ricotta Stuffed Turkey Breast - alive magazine
Ingredients: 3 cups (750 mL) chopped Swiss chard, washed and spun dry; 1 Tbsp (15 mL) extra-virgin olive oil; 1/4 cup (60 mL) finely chopped red onion; 1 large garlic clove, finely minced; 1/3 cup (80 mL) drained ricotta or quark cheese; Zest of 1 lemon; 1/8 tsp (0.5 mL) kosher salt, plus extra; 1/8 tsp (0.5 mL) ground nutmeg; Freshly ground black pepper, plus extra; 1 1/2 to 2 lb (750 g to 1 kg) free range, organic, boneless turkey breast, butterflied, skin on (see Tip box); 1 Tbsp (15 mL) extra-virgin olive oil or melted butter, plus extra if needed; 1 Tbsp (15 mL) all-purpose flour; 1 cup (250 mL) turkey or chicken stock; Dash of Worcestershire sauce

www.alive.com

Here’s an appealing alternative to the big roast bird that includes all of the flavour with little or no waste. For ease of entertaining, assemble ahead of time.

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Ingredients

3 cups (750 mL) chopped Swiss chard, washed and spun dry
1 Tbsp (15 mL) extra-virgin olive oil
1/4 cup (60 mL) finely chopped red onion
1 large garlic clove, finely minced
1/3 cup (80 mL) drained ricotta or quark cheese
Zest of 1 lemon
1/8 tsp (0.5 mL) kosher salt, plus extra
1/8 tsp (0.5 mL) ground nutmeg
Freshly ground black pepper, plus extra
1 1/2 to 2 lb (750 g to 1 kg) free range, organic, boneless turkey breast, butterflied, skin on (see Tip box)
1 Tbsp (15 mL) extra-virgin olive oil or melted butter, plus extra if needed
1 Tbsp (15 mL) all-purpose flour
1 cup (250 mL) turkey or chicken stock
Dash of Worcestershire sauce