The white cheese will add juiciness and creaminess to the dish
Can’t find fig preserves? Orange marmalade works just as nicely!
Preheat the oven to 190°C. Rinse and coarsely chop the spinach before adding to a large bowl. Chop the onion and garlic very finely. In a small skillet, heat the olive oil on a medium heat before adding the onion, garlic and oregano. Cook for 3 – 4 minutes or until the mixture softens. Remove the skillet from heat and with a slotted spoon add mixture to the bowl with spinach. Crumble the Apetina white cheese over the mixture and season with salt and pepper. Add the fig preserves to the remaining oil in skillet and stir to combine before setting aside. Butterfly the turkey breast with a sharp knife so that it opens like a book and place stuffing mixture evenly into the breast. Use the kitchen twine to tie the turkey breast at three or four evenly spaced intervals to pre-vent the stuffing from falling out. Brush the turkey breast with reserved fig mixture before placing it uncovered into the oven for approx. 90 minutes. Brush the turkey breast occasionally with fig mixture. When turkey is fork tender and juices are running clearly (internal temperature approx. 78ºC) remove it from the oven. Allow the dish to rest, covered for 10 minutes before slicing and serving.
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