Method

In sauté pan combine olive oil, onion, and stock. Cook, stirring over low heat, until onion is tender, about 5 minutes.

Stir in mushrooms and cook stirring until tender and moisture has evaporated, approximately 3-5 minutes. Add garlic and cook about 1 minute. Stir in spinach and cook, stirring until wilted, about 1 minute. Add sun-dried tomatoes, orange zest, basil, and a grinding of fresh black pepper. Remove from heat. Cool.

Stuffing can be made a day ahead. Stuff under the skin of turkey breast. Place in roasting pan and pour 1 cup additional stock or wine over turkey breast.   Refrigerate until ready to roast. Roast in a preheated 400°F oven for 40-45 minutes until internal temperature reaches 165 degrees. Can be basted with pan juices every 10 minutes.

This stuffing is also great as a side dish or tossed with leftover pasta for a quick meal.

Serves: 4

Contributor: Pat Ciesla

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