Stuffed Turkey Breast with Feta Cheese and Herbs

Saturdays at the Market

Guilt-free shopping. That’s how I see a trip to the farmers market. Buying produce, fresh flowers and eggs from local farmers. Healthy food for our family all while supporting local growers. As a plus, it’s a fun atmosphere to be in, with all of the great colors surrounding and inspiring as you see something that looks delicious and think, “what could I make with that?”

In our family, my kids are at the age where they love to sleep in on Saturdays. This works out great for my husband and me fitting in a morning “date” at the market. We stop at the little cafe inside and split a fresh egg and bacon sandwich, grab a coffee and wander around together. Maybe having the kids getting older isn’t such a bad thing after all.

Fresh thyme and basil

This is a great way to make good use of fresh herbs that are plentiful this time of year at the market.

Stuffed Turkey Breast with Feta Cheese and Herbs

Turkey Breast (about 2 pounds)
8 oz. feta cheese
fresh basil and thyme

Preheat oven to 425 degrees Fahrenheit. Lightly coat bottom of pan with canola-oil spray. Rinse turkey breast in cold water and pat dry with paper towels. Pull skin away from meat gently, to open like a pocket.

Slice feta cheese into ½-inch thick pieces. Stuff them into the pocket between the turkey skin and meat. Take a bunch of basil and thyme and place it on top of the cheese, under the skin. This will flavor the cheese and meat as the turkey roasts.

You could also make this recipe with individual split chicken breasts. Just split up the feta cheese and herbs among each of the breasts and tuck under the skin. Because they will be smaller, you can bake at 425 for the first 15 minutes still, but reduce the 300 degree cooking time to 30 minutes.

Bake in oven at 425 degrees for 15 minutes. Then, lower the temperature to 300 degrees and continue to cook for an additional 45 minutes. Remove from oven and let rest for about 10 minutes or so. Scoop out cheese and herbs and place on serving tray. (I discard some of the herbs, and just leave a few with the cheese for flavor.) Slice turkey breast and place next to cheese on tray to serve.

This tastes so good with a fresh loaf of french or multi-grain bread to spread the soft cheese on. Serve with a simple green salad with a red wine vinaigrette, and you have dinner.

We return with some fresh cinnamon bread from the market bread-man for the kids to eat for their breakfast, and they’re actually happy to see us. It’s a good start to a late summer weekend. Better enjoy it while I can, because the school schedule starts again soon, which means waking them up earlier. Thank God for Saturdays.

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