Chèvre and Roasted Red Pepper Stuffed Turkey Breast Recipe - National Turkey Federation

Ingredients

• 1 Medium to Large red bell pepper
• 1 Medium to Large TURKEY BREAST, raw 1 Large OR TURKEY CUTLETS, raw 4 (8-oz)
• Kosher salt and freshly ground black pepper As needed
• 1/2 lb spinach, stemmed and clean
• 1/2 lb fresh Chèvre
• 1 c Panko bread crumbs
• 2 tbsp finely chopped flat leaf parsley
• 1 tsp olive oil
• 1 c dry white wine
• 6 Each red and gold baby beets, washed well
• Olive oil As needed
• 1 Medium shallot, diced
• Olive oil Splash
• 1 tsp whole coriander
• 1 Each star anise
• 4 c fresh orange juice
• 1/2 c rice wine vinegar
• 2 tbsp butter
• 1/4 c finely julienned basil
• 1 c Israeli couscous
• 1 tsp chopped shallots
• 2 tbsp lemon thyme, picked, clean and chopped
• Salt and freshly ground black pepper To taste
• Grilled asparagus spears As needed