Premium Spinach & Cheese Stuffed Turkey Breast with Shallot Gravy, Couscous, & Snap Peas

Melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot over medium-high heat. Add couscous; cook, stirring, until fragrant, 30 seconds. Stir in ¾ cup water (1½ cups for 4), 1 stock concentrate (2 for 4), and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until couscous is tender, 6-8 minutes. Drain any excess water if necessary. Keep covered off heat until ready to use

Heat a drizzle of oil in a large pan over medium-high heat. Stir spinach into pan. Cook, stirring, until spinach is wilted, 3-4 minutes.

Once wilted, transfer spinach to a medium bowl with cream cheese, Italian cheese blend, and sundried tomato paste. Mix until combined and season with salt and pepper.

Pat turkey* dry with paper towels and place on cutting board. One cutlet at a time, press one hand on top of cutlet and carefully insert the tip of knife into the thickest part of the side of the cutlet. Cut an opening about 3 inches wide, then cut 3/4 of the way through the breast to create a pocket without cutting all the way through. Use your hands to transfer cheese and spinach mixture into the cavity of the turkey cutlet. Season exterior of the cutlet with salt and pepper.

Heat a drizzle of olive oil in a large oven-safe pan over medium-high heat. Add turkey and cook until browned, 2-3 minutes per side. (If your pan isn’t ovenproof, transfer turkey to a baking sheet). Transfer pan with turkey to middle rack of oven; roast until cooked through, 5-10 minutes. Transfer turkey to a cutting board to rest.

In a separate large pan, heat a drizzle of oil in a large pan over medium heat. Add snap peas; cook, stirring occasionally, until lightly charred and tender, 3-4 minutes. Add garlic herb butter and cook an additional 1-2 minutes. Season with salt and pepper. Transfer to a plate and wipe out pan