Cheesy Spinach-Stuffed Turkey Breasts
with Couscous, Green Beans & Shallot Gravy
- Wheat
- Milk
This impressive main features turkey cutlets stuffed with an Italian-inspired filling of cream cheese, spinach, and sun-dried tomatoes. While those bake, you’ll sauté green beans in garlicky herb butter and make a lemony pan sauce to pair with the turkey. Serve it over a bed of buttery couscous for a luxurious-feeling dinner in under an hour!
Ingredients
1 tablespoon
Flour
(Contains: Wheat)
2 tablespoon
Garlic Herb Butter
(Contains: Milk)
2.5 ounce
Spinach
10 ounce
Turkey Breast Cutlet
¾ cup
Israeli Couscous
(Contains: Wheat)
½ cup
Italian Cheese Blend
(Contains: Milk)
1 ounce
Sun-Dried Tomato Paste
3 unit
Chicken Stock Concentrate
2 tablespoon
Cream Cheese
(Contains: Milk)
1 unit
Shallot
1 unit
Lemon
6 ounce
Green Beans
Not included in your delivery
Salt
Pepper
Cooking Oil
Olive Oil
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce. • Trim green beans if necessary. Halve, peel, and mince shallot. Quarter lemon.
• In a small pot, melt 1 TBSP plain butter (2 TBSP for 4 servings) over medium-high heat. Add couscous and cook, stirring, until lightly toasted, 2-3 minutes. • Stir in 1 cup water, one stock concentrate, and a big pinch of salt (2 cups water and two stock concentrates for 4). Bring to a boil, then cover and reduce heat to low. Cook until couscous is tender, 6-8 minutes. • Keep covered off heat until ready to serve.
• Heat a drizzle of oil in a large pan over medium-high heat. Add spinach; cook, stirring, until wilted, 3-4 minutes. • Transfer spinach to a medium bowl. (Reserve pan for Step 5.) Stir in cream cheese, Italian cheese blend, and sun-dried tomato paste. Season with salt and pepper.
• Pat turkey dry with paper towels. On a cutting board, working one cutlet at a time, carefully insert the tip of a sharp knife into the thickest part of each cutlet on a long side. Cut an opening about 3 inches wide, then cut three-quarters of the way into each cutlet to create a pocket (be sure you don’t cut all the way through!). • Evenly fill turkey cutlets with spinach filling. Season all over with salt and pepper. • Heat a drizzle of olive oil in a second large, preferably ovenproof, pan over medium-high heat. Add turkey and cook until browned, 2-3 minutes per side. (If your pan isn’t ovenproof, transfer to a baking sheet now.) • Transfer to oven and roast on middle rack until turkey is cooked through, 5-10 minutes.
• While turkey cooks, heat a drizzle of oil in pan used for spinach over medium heat. Add green beans; cook, stirring occasionally, until lightly charred and tender, 3-4 minutes. • Add garlic herb butter and cook, stirring occasionally, until butter has melted, 1-2 minutes more. Season with salt and pepper. Turn off heat; transfer to a plate. Wipe out pan.
• In pan used for green beans, melt 2 TBSP plain butter (4 TBSP for 4 servings) over medium heat. Add shallot and cook, stirring occasionally, until softened, 2-4 minutes. • Add flour and cook, stirring, until incorporated, 30 seconds. Stir in 1 cup water (2 cups for 4), remaining stock concentrates, and juice from half the lemon. Cook, stirring occasionally, until mixture has thickened, 2-3 minutes. Season with salt and pepper. • Divide couscous, green beans, and stuffed turkey between plates. Spoon pan sauce over turkey. Serve with remaining lemon wedges on the side.
*Poultry is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the delicious taste, with some calling it restaurant-quality and one of their best HelloFresh meals ever 🎉.
- Ease of prep: Stuffing the turkey was challenging for most; cutlets were often too thin to create pockets as instructed.
- Suggestions: Consider pounding thin cutlets and rolling the filling instead of stuffing. Secure with toothpicks to prevent leaking.
- Portions: Some found the turkey pieces smaller than expected, making the stuffing process difficult.
- Sauce: The shallot gravy was praised as delicious, though a few found it too thin or flour-heavy.
