1 lb farro, cooked
1/2 lb goat cheese
1/2 lb spinach, blanched and squeezed to remove moisture
1/2 c dry breadcrumbs
1 tbsp fresh chopped basil
1 tbsp fresh chopped thyme
1 tbsp fresh chopped parsley
Salt and freshly ground black pepper As needed
1 (4-lb) TURKEY BREAST, boneless and skinless
Salt and fresh ground black pepper As needed
Fresh herbs for garnish As needed
Combine farro, goat cheese, spinach, breadcrumbs and fresh herbs to make the stuffing.
Butterfly turkey breast and gently pound to flatten to an even thickness. Season with salt and pepper.
Spread stuffing evenly on one side of the turkey breast and roll into a roulade. Tie with butchers twine.
ROAST and SERVICE
Roast in a preheated 350 degree F oven until the internal temperature reaches 165 degrees F.
Let rest for 10 minutes before slicing. Remove twine from roulade.
Slice turkey 1/2-inch thick and place layer slices on warmed dinner plates. Drizzle with any pan juices. Garnish with additional fresh herbs.