TURKEY BREAST STUFFED WITH BACON, SPINACH, BLUEBERRY AND WHITE WINE-CHERRY SAUCE

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Ingredients

(6 servings)

1 turkey breast cut into butterfly
5 bacon strips
1/2 cup washed spinach, without the stems
3 tbsp cream cheese

FOR THE WHITE WINE AND CHERRY SAUCE:

1 lb 2 oz cherries, pitted
3 tbsp olive oil
1 tbsp butter
5 tbsp sugar
1 cup red wine

Preparation

Extend the breast seasoned with salt and pepper and cover with spinach leaves, bacon strips and blueberries.

Roll up the breast, squeezing gently so it does not lose its shape and does not spread open during cooking. Wrap the turkey roll in plastic wrap to maintain the juices in so the turkey does not dry up.

Put in an oven dish and bake for 25 minutes at 360°F.

For the sauce, heat oil and butter in a pan. Add sugar and cook, stirring with a wooden spoon until a pale caramel forms. Add and mix in the cherries.

Incorporate the wine, a pinch of salt and pepper, and half a glass of water to the cherries. Cook for 15 minutes over low heat, until the cherries are tender.

To serve, remove the plastic wrap and cut the turkey into slices. Serve with some cherry sauce.