Cooking Directions

• Heat half the oil in a 6-quart saucepot over medium-high heat.  Add half the shallots and cook for 3 minutes or until tender, stirring occasionally.  Add the prosciutto, tomatoes and spinach and cook until the spinach is wilted, stirring occasionally.  Remove the prosciutto mixture from the saucepot.
• Season the turkey as desired.  Using a sharp knife, create a 2- to 3-inch-deep pocket lengthwise along one side of the turkey, making sure not to cut through to the other side.  Stuff the prosciutto mixture into the pocket.  Tie up the stuffed turkey using the kitchen twine.
• Heat the remaining oil in the saucepot over high heat.  Add the turkey and cook until well browned on all sides.  Add the remaining shallots and cook until tender, stirring occasionally.  Add the garlic and cook and stir for 30 seconds.
• Add the wine and cook and stir for 1 minute.  Add the broth and heat to a boil.  Reduce the heat to low.  Cover and cook for 1 1/2 hours or until the turkey is cooked through.
• Remove the turkey from the saucepot, cover and keep warm.  Heat the broth mixture in the saucepot over high heat to a boil.  Cook for 15 minutes or until the broth mixture is reduced to 2 cups.  Serve with the turkey.

Ingredients

• 2 tablespoons olive oil
• 4 large shallot, thinly sliced (about 1 1/2 cups)
• 4 slices prosciutto, chopped
• 0.25 cup thinly sliced drained sun-dried tomatoes in olive oil
• 6 ounces fresh baby spinach (about 6 cups)
• 1 skinless, boneless turkey breast half (about 2 pounds)
• 3 cloves garlic, minced
• 0.5 cup dry white wine
• 2 cups Swanson® Natural Goodness® Chicken Broth