Baked Stuffed Turkey Breast “Roll” with Bacon, Spinach/Kale & Parmesan
Based on two (1.5 pound) deboned turkey breasts. If not using bacon, replace with 2 Tablespoons oil or butter. Try to keep the skin-on turkey because it keeps the meat moist during cooking. Make sure to have a kitchen thermometer on hand to check temperature to ensure it’s cooked. Please Read our written write up for all the helpful step-by-step photos.
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4slices(4slices)bacon, cut into bite sized pieces
1/2(1/2 )small onion, small dice
2cups(480ml)chopped fresh kale or spinach(if frozen use 1 cup, thawed, then squeeze out water)
1/2teaspoon(2.5ml)dried thyme, oregano or rosemary (or 1/2 Tablespoon fresh)
1/4teaspoon(1.25ml)dried sage or 1/2 tablespoon fresh chopped