These completely delicious grilled stuffed turkey breasts with spinach, roasted red peppers, and provolone cheese are sponsored by the National Turkey Federation.
For the past month Daniel and I have been living with my parents as we prepare our house for move in, and one thing we love is cooking dinner together so that we can all sit down to eat when my parents get home. For the most part, it’s seamless and sweet. The one tricky aspect though, is adding in variety while making sure we’re making a meal everyone enjoys. I can always tell when my mom—who readily admits she’s a particularly picky eater—doesn’t love a meal. After a few bites she’ll say, “this is…interesting.” To her credit, she tries, and she’s always sweet about it. Still, as a food lover and recipe developer, I need to branch out from meatloaf every now and then.
This year, I’ve partnered with the National Turkey Federation to create some delicious new recipes serveturkey.org. Turkey is a lot more versatile than Thanksgiving and burgers. It’s a great source of protein, naturally low in fat, and full of nutrients like iron, zinc, and potassium. For my first recipe, I had summer in mind. I wanted to make something relatively simple to prepare and also sure to be a mom-pleaser. So Daniel and I fired up the grill and made Grilled Stuffed Turkey Breasts.
I started with a few large boneless, skinless turkey breast tenderloins, which are nice and lean and great at absorbing flavor, and gave them a quick soak in an easy balsamic vinaigrette marinade. After marinating, I cut into each one lengthwise, opening the tenderloin up like a book, and stuffed it with baby spinach, roasted red peppers, and provolone cheese. From there, it was time to grill. I made sure the turkey breasts cooked up to a crispy, well-browned crust on both sides (and an instant read thermometer reached at least 165 degrees). After grilling, I brushed them with a little basil pesto, but that’s not a requirement for them to taste great!
Not only were these grilled stuffed turkey breasts absolutely delicious, they were simple to prepare and made for a perfect summery mea, tool. And most importantly, they were mom-approved.
Psst: they’d be even better with my arugula avocado salad with lemon vinaigrette, too!