{"id":14377,"date":"2026-03-23T05:30:29","date_gmt":"2026-03-23T05:30:29","guid":{"rendered":"https:\/\/aqtn.ca\/questions\/?p=14377"},"modified":"2026-03-13T20:09:01","modified_gmt":"2026-03-13T20:09:01","slug":"poitrine-de-dinde-farcie-avec-sauce-au-pesto-et-salade-depinards-stuffed-turkey-breast-with-pesto-sauce-and-spinach-salad","status":"publish","type":"post","link":"https:\/\/aqtn.ca\/questions\/recipes\/poitrine-de-dinde-farcie-avec-sauce-au-pesto-et-salade-depinards-stuffed-turkey-breast-with-pesto-sauce-and-spinach-salad\/","title":{"rendered":"Poitrine de dinde farcie avec sauce au pesto et salade d&#8217;\u00e9pinards \/ Stuffed Turkey Breast with Pesto Sauce and Spinach Salad"},"content":{"rendered":"<p><strong><em>ENGLISH BELOW<\/em><\/strong><\/p>\n<hr \/>\n<p><strong style=\"color: #000080;\">R\u00e9gime pal\u00e9o<\/strong><br \/>\nLe r\u00e9gime pal\u00e9o est bas\u00e9 sur un mod\u00e8le alimentaire pr\u00e9historique et consiste \u00e0 consommer des aliments que les gens pouvaient chasser ou cueillir il y a des milliers d&#8217;ann\u00e9es. En d&#8217;autres termes, le r\u00e9gime pal\u00e9o est \u00e0 l&#8217;oppos\u00e9 de l&#8217;alimentation moderne. Contrairement au r\u00e9gime contemporain qui comprend des aliments transform\u00e9s, le r\u00e9gime pal\u00e9o pr\u00e9conise de les \u00e9viter. On pense donc que ce type de r\u00e9gime aiderait \u00e0 pr\u00e9venir des maladies telles que l&#8217;ob\u00e9sit\u00e9 ou les maladies cardiovasculaires.<\/p>\n<div class=\"su-row\">\n<div class=\"su-column su-column-size-1-3\"><div class=\"su-column-inner su-u-clearfix su-u-trim\">\n<h2><span style=\"color: #000080;\"><strong>Poitrine de dinde farcie avec sauce au pesto et salade d&#8217;\u00e9pinards<\/strong><\/span><\/h2>\n<ul>\n<li>Donne : 4 portions<\/li>\n<li>Temps de pr\u00e9paration : 50 mins<\/li>\n<li>Temps de cuisson : 1 heure 30 mins<\/li>\n<li>Temps total : 2 heures 20 mins<\/li>\n<\/ul>\n<p><strong style=\"color: #000080;\">Description<\/strong><br \/>\nCette recette est destin\u00e9e aux amateurs de viande blanche ! Une poitrine de dinde croustillante et d\u00e9pouill\u00e9e, farcie de tomates s\u00e9ch\u00e9es, de basilic et d&#8217;\u00e9pices m\u00e9diterran\u00e9ennes. Une recette aux origines m\u00e9diterran\u00e9ennes, ce plat combine de nombreuses saveurs et go\u00fbts, le r\u00e9sultat \u00e9tant d\u00e9licieux.<br \/>\n<\/div><\/div>\n<div class=\"su-column su-column-size-1-3\"><div class=\"su-column-inner su-u-clearfix su-u-trim\">\n<p><img data-recalc-dims=\"1\" decoding=\"async\" loading=\"lazy\" class=\"aligncenter size-full wp-image-14379\" style=\"border: 1px solid #000; box-shadow: 0px 1px 1px #999;\" src=\"https:\/\/i0.wp.com\/aqtn.ca\/questions\/wp-content\/uploads\/2022\/02\/Stuffed-Turkey-Breast-with-Pesto-Sauce.jpg?w=500&#038;ssl=1\" alt=\"Stuffed Turkey Breast with Pesto Sauce and Spinach Salad\"   srcset=\"https:\/\/i0.wp.com\/aqtn.ca\/questions\/wp-content\/uploads\/2022\/02\/Stuffed-Turkey-Breast-with-Pesto-Sauce.jpg?w=640&amp;ssl=1 640w, https:\/\/i0.wp.com\/aqtn.ca\/questions\/wp-content\/uploads\/2022\/02\/Stuffed-Turkey-Breast-with-Pesto-Sauce.jpg?resize=300%2C169&amp;ssl=1 300w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><br \/>\n<\/div><\/div>\n<div class=\"su-column su-column-size-1-3\"><div class=\"su-column-inner su-u-clearfix su-u-trim\">\n<p><strong style=\"color: #000080;\">Nutrition (par portion) :<\/strong><\/p>\n<ul>\n<li>Calories : 230<\/li>\n<li>Prot\u00e9ines : 22g<\/li>\n<li>Glucides : 4g<\/li>\n<li>Fibres : 1g<\/li>\n<li>Sucres : 2g<\/li>\n<li>Lipides : 13g<\/li>\n<li>Satur\u00e9s : 3g<\/li>\n<li>Polyinsatur\u00e9s : 0g<\/li>\n<li>Mono-insatur\u00e9s : 3g<\/li>\n<\/ul>\n<\/div><\/div>\n<\/div>\n<div class=\"su-row\">\n<div class=\"su-column su-column-size-1-2\"><div class=\"su-column-inner su-u-clearfix su-u-trim\">\n<div class=\"su-box su-box-style-bubbles\" id=\"\" style=\"border-color:#082a71;border-radius:5px;max-width:none\"><div class=\"su-box-title\" style=\"background-color:#3b5da4;color:#ffffff;border-top-left-radius:3px;border-top-right-radius:3px\">Ingr\u00e9dients<\/div><div class=\"su-box-content su-u-clearfix su-u-trim\" style=\"border-bottom-left-radius:3px;border-bottom-right-radius:3px\">\n<ul style=\"padding-left: 20px;\">\n<li style=\"list-style-type: none;\">\n<ul style=\"padding-left: 20px;\">\n<li>1\/2 tasse de tomates s\u00e9ch\u00e9es (sans huile)<\/li>\n<li>1 pound boneless turkey breast half with skin<\/li>\n<li>1 cuill\u00e8re \u00e0 caf\u00e9 de graines de fenouil<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<ul style=\"padding-left: 20px;\">\n<li style=\"list-style-type: none;\">\n<ul style=\"padding-left: 20px;\">\n<li>1 cuill\u00e8re \u00e0 caf\u00e9 de romarin s\u00e9ch\u00e9<\/li>\n<li>1 cuill\u00e8re \u00e0 caf\u00e9 d&#8217;origan s\u00e9ch\u00e9<\/li>\n<li>1 cuill\u00e8re \u00e0 caf\u00e9 de thym s\u00e9ch\u00e9<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<ul style=\"padding-left: 20px;\">\n<li style=\"list-style-type: none;\">\n<ul style=\"padding-left: 20px;\">\n<li>1 teaspoon dried lemon zest<\/li>\n<li>1 cup loosely packed fresh basil leaves<\/li>\n<li>1 cuill\u00e8re \u00e0 soupe d&#8217;huile d&#8217;olive<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<ul style=\"padding-left: 20px;\">\n<li style=\"list-style-type: none;\">\n<ul style=\"padding-left: 20px;\">\n<li>2 tasses de b\u00e9b\u00e9s \u00e9pinards<\/li>\n<li>2 grandes tom tomates, en moiti\u00e9 et en tran tran tran 2 grandes tom 2 grandes tomates, en moiti\u00e9 et en tran<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<ul style=\"padding-left: 20px;\">\n<li style=\"list-style-type: none;\">\n<ul style=\"padding-left: 20px;\">\n<li>2 cuill\u00e8res \u00e0 soupe de vinaigre de c.c.<\/li>\n<li>\u00bd cuill\u00e8re \u00e0 caf\u00e9 de poivre noir moulu<\/li>\n<li>4 cuill\u00e8res \u00e0 caf\u00e9 de pesto au basilic<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<\/div><\/div>\n<\/div><\/div>\n<div class=\"su-column su-column-size-1-2\"><div class=\"su-column-inner su-u-clearfix su-u-trim\">\n<div class=\"su-box su-box-style-bubbles\" id=\"\" style=\"border-color:#082a71;border-radius:5px;max-width:none\"><div class=\"su-box-title\" style=\"background-color:#3b5da4;color:#ffffff;border-top-left-radius:3px;border-top-right-radius:3px\">Instructions<\/div><div class=\"su-box-content su-u-clearfix su-u-trim\" style=\"border-bottom-left-radius:3px;border-bottom-right-radius:3px\">\n<ul style=\"list-style-type: none; padding-left: 10px;\">\n<li>1. Pr\u00e9chauffer le four \u00e0 375\u00b0F.<\/li>\n<li>2. Dans un petit bol, versez suffisamment d&#8217;eau bouillante sur les tomates s\u00e9ch\u00e9es pour les couvrir. Laisser reposer pendant 5 minutes ; \u00e9goutter et hacher finement.<\/li>\n<li>3. Placez la poitrine de dinde, c\u00f4t\u00e9 peau vers le bas, sur une grande feuille de film plastique. Placer une autre feuille de pellicule plastique sur la dinde. \u00c0 l&#8217;aide du c\u00f4t\u00e9 plat d&#8217;un maillet \u00e0 viande, frapper doucement la poitrine jusqu&#8217;\u00e0 ce qu&#8217;elle atteigne une taille de 1,5 cm. \u00e9paisseur \u00e9gale, environ \u00be de pouce d&#8217;\u00e9paisseur. Jeter la pellicule plastique.<\/li>\n<li>4. Saupoudrez les graines de fenouil, le romarin, l&#8217;origan, le thym et le zeste de citron sur la viande. Garnir de tomates et de feuilles de basilic. Enroulez soigneusement la poitrine de dinde, en gardant la peau \u00e0 l&#8217;ext\u00e9rieur.<\/li>\n<li>5. \u00c0 l&#8217;aide de ficelle de cuisine, attachez le r\u00f4ti \u00e0 quatre endroits pour le fixer. Badigeonner d&#8217;huile d&#8217;olive.<\/li>\n<li>6. Placer le r\u00f4ti sur une grille plac\u00e9e dans une casserole peu profonde, c\u00f4t\u00e9 peau vers le haut. Faire r\u00f4tir, \u00e0 d\u00e9couvert, pendant 1\u00bd heure ou jusqu&#8217;\u00e0 ce qu&#8217;un thermom\u00e8tre \u00e0 lecture instantan\u00e9e ins\u00e9r\u00e9 pr\u00e8s du centre indique 165\u00b0F et La peau est dor\u00e9e et croustillante.<\/li>\n<li>7. Retirer la dinde du four. Couvrez-la sans serrer avec du papier d&#8217;aluminium ; laissez-la reposer pendant 10 minutes avant de la trancher.<\/li>\n<li>8. Pour la salade de b\u00e9b\u00e9s \u00e9pinards, dans un grand bol, m\u00e9langer les b\u00e9b\u00e9s \u00e9pinards, les tomates, le vinaigre et le poivre pour la salade de b\u00e9b\u00e9s \u00e9pinards.<\/li>\n<li>9. Retirer les ficelles et couper la dinde en tranches.<\/li>\n<li>10. Servez les tranches de dinde chaude avec une salade de jeunes \u00e9pinards et du pesto au basilic.<\/li>\n<\/ul>\n<\/div><\/div>\n<\/div><\/div>\n<\/div>\n<p>&nbsp;<\/p>\n<div style=\"background-color: #f1f1f1; padding: 20px; border: 1px solid #000;\">\n<h2><span style=\"color: #000080;\"><strong>ENGLISH<\/strong><\/span><\/h2>\n<p><strong style=\"color: #000080;\">Paleo Diet<\/strong><br \/>\nThe Paleo diet is based on a prehistoric food pattern and involves consuming food that people could hunt or gather thousands of years ago. In other words, the Paleo diet is the opposite of modern nutrition. Unlike the contemporary diet that includes processed foods, the Paleo diet promotes their avoidance. Therefore, it is believed that this type of diet would help prevent diseases such as obesity or cardiovascular disease.<\/p>\n<div class=\"su-row\">\n<div class=\"su-column su-column-size-1-3\"><div class=\"su-column-inner su-u-clearfix su-u-trim\">\n<h2><span style=\"color: #000080;\"><strong>Stuffed Turkey Breast with Pesto Sauce and Spinach Salad<\/strong><\/span><\/h2>\n<ul>\n<li>Makes: 4 servings<\/li>\n<li>Prep time: 50 mins<\/li>\n<li>Cook time: 1 hour 30 mins<\/li>\n<li>Total time: 2 hours 20 mins<\/li>\n<\/ul>\n<p><strong style=\"color: #000080;\">Description<\/strong><br \/>\nThis recipe is for white meat lovers! A crisp and skinned turkey breast stuffed with dried tomatoes, basil, and Mediterranean spices. A recipe with Mediterranean origins, this dish combines many flavors and tastes, the result being a delicious one.<br \/>\n<\/div><\/div>\n<div class=\"su-column su-column-size-1-3\"><div class=\"su-column-inner su-u-clearfix su-u-trim\">\n<p><img data-recalc-dims=\"1\" decoding=\"async\" loading=\"lazy\" class=\"aligncenter size-full wp-image-14379\" style=\"border: 1px solid #000; box-shadow: 0px 1px 1px #999;\" src=\"https:\/\/i0.wp.com\/aqtn.ca\/questions\/wp-content\/uploads\/2022\/02\/Stuffed-Turkey-Breast-with-Pesto-Sauce.jpg?w=500&#038;ssl=1\" alt=\"Stuffed Turkey Breast with Pesto Sauce and Spinach Salad\"   srcset=\"https:\/\/i0.wp.com\/aqtn.ca\/questions\/wp-content\/uploads\/2022\/02\/Stuffed-Turkey-Breast-with-Pesto-Sauce.jpg?w=640&amp;ssl=1 640w, https:\/\/i0.wp.com\/aqtn.ca\/questions\/wp-content\/uploads\/2022\/02\/Stuffed-Turkey-Breast-with-Pesto-Sauce.jpg?resize=300%2C169&amp;ssl=1 300w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><br \/>\n<\/div><\/div>\n<div class=\"su-column su-column-size-1-3\"><div class=\"su-column-inner su-u-clearfix su-u-trim\">\n<p><strong style=\"color: #000080;\">Nutrition (per serving) :<\/strong><\/p>\n<ul>\n<li>Calories: 230<\/li>\n<li>Protein: 22g<\/li>\n<li>Carbohydrates: 4g<\/li>\n<li>Fiber: 1g<\/li>\n<li>Sugars: 2g<\/li>\n<li>Fat: 13g<\/li>\n<li>Saturated: 3g<\/li>\n<li>Polyunsaturated: 0g<\/li>\n<li>Monounsaturated: 3g<\/li>\n<\/ul>\n<\/div><\/div>\n<\/div>\n<div class=\"su-row\">\n<div class=\"su-column su-column-size-1-2\"><div class=\"su-column-inner su-u-clearfix su-u-trim\">\n<div class=\"su-box su-box-style-bubbles\" id=\"\" style=\"border-color:#082a71;border-radius:5px;max-width:none\"><div class=\"su-box-title\" style=\"background-color:#3b5da4;color:#ffffff;border-top-left-radius:3px;border-top-right-radius:3px\">Ingredients<\/div><div class=\"su-box-content su-u-clearfix su-u-trim\" style=\"border-bottom-left-radius:3px;border-bottom-right-radius:3px\">\n<ul style=\"padding-left: 20px;\">\n<li style=\"list-style-type: none;\">\n<ul style=\"padding-left: 20px;\">\n<li>1\/2 cup dried tomatoes (not oil-packed)<\/li>\n<li>1 pound boneless turkey breast half with skin<\/li>\n<li>1 teaspoon fennel seeds<\/li>\n<li>1 teaspoon dried rosemary<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<ul style=\"padding-left: 20px;\">\n<li style=\"list-style-type: none;\">\n<ul style=\"padding-left: 20px;\">\n<li>1 teaspoon dried oregano<\/li>\n<li>1 teaspoon dried thyme<\/li>\n<li>1 teaspoon dried lemon zest<\/li>\n<li>1 cup loosely packed fresh basil leaves<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<ul style=\"padding-left: 20px;\">\n<li style=\"list-style-type: none;\">\n<ul style=\"padding-left: 20px;\">\n<li>1 tablespoon olive oil<\/li>\n<li>2 cups baby spinach<\/li>\n<li>2 large tomatoes, halved and sliced<\/li>\n<li>2 tablespoons apple cider vinegar<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<ul style=\"padding-left: 20px;\">\n<li style=\"list-style-type: none;\">\n<ul style=\"padding-left: 20px;\">\n<li>\u00bd teaspoon ground black pepper<\/li>\n<li>4 teaspoons of Basil Pesto<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<\/div><\/div>\n<\/div><\/div>\n<div class=\"su-column su-column-size-1-2\"><div class=\"su-column-inner su-u-clearfix su-u-trim\">\n<div class=\"su-box su-box-style-bubbles\" id=\"\" style=\"border-color:#082a71;border-radius:5px;max-width:none\"><div class=\"su-box-title\" style=\"background-color:#3b5da4;color:#ffffff;border-top-left-radius:3px;border-top-right-radius:3px\">Instructions<\/div><div class=\"su-box-content su-u-clearfix su-u-trim\" style=\"border-bottom-left-radius:3px;border-bottom-right-radius:3px\">\n<ul style=\"list-style-type: none; padding-left: 10px;\">\n<li>1. Preheat oven to 375\u00b0F.<\/li>\n<li>2. In a small bowl, pour enough boiling water over dried tomatoes to cover. Let stand for 5 minutes; drain and finely chop.<\/li>\n<li>3. Place turkey breast, skin side down, on a large sheet of plastic wrap. Place another sheet of plastic wrap over the turkey. Using the flat side of a meat mallet, gently pound breast to an even thickness, about \u00be inch thick. Discard plastic wrap.<\/li>\n<li>4. Sprinkle the fennel seeds, rosemary, oregano, thyme, and lemon zest over the meat. Top with tomatoes and basil leaves. Carefully roll up turkey breast, keeping the skin on the outside.<\/li>\n<li>5. Using kitchen string, tie the roast in four places to secure. Brush with olive oil.<\/li>\n<li>6. Place roast on a rack set in a shallow pan with the skin side up. Roast, uncovered, for 1\u00bd hours or until an instant-read thermometer inserted near the center registers 165\u00b0F and skin is golden brown and crisp.<\/li>\n<li>7. Remove turkey from the oven. Cover loosely with foil; let it stand for 10 minutes before slicing.<\/li>\n<li>8. For baby spinach salad, in a large bowl, combine baby spinach, tomatoes, vinegar, and pepper for baby spinach salad.<\/li>\n<li>9. Remove strings and slice turkey.<\/li>\n<li>10. Serve the warm turkey slices with baby spinach salad and Basil Pesto.<\/li>\n<\/ul>\n<\/div><\/div>\n<\/div><\/div>\n<\/div>\n<\/div>\n<p>&nbsp;<\/p>\n<div class=\"su-button-center\"><a href=\"#\" class=\"su-button su-button-style-default\" style=\"color:#FFFFFF;background-color:#3b5da4;border-color:#304b84;border-radius:5px\" target=\"_blank\" rel=\"noopener noreferrer\"><span style=\"color:#FFFFFF;padding:0px 20px;font-size:16px;line-height:32px;border-color:#768ec0;border-radius:5px;text-shadow:1px 1px 1px #000000\"> Request a consultation<\/span><\/a><\/div>\n","protected":false},"excerpt":{"rendered":"<p>ENGLISH BELOW R\u00e9gime pal\u00e9o Le r\u00e9gime pal\u00e9o est bas\u00e9 sur un mod\u00e8le alimentaire pr\u00e9historique et consiste \u00e0 consommer des aliments que les gens pouvaient chasser ou cueillir il y a des milliers d&#8217;ann\u00e9es. En d&#8217;autres termes, le r\u00e9gime pal\u00e9o est \u00e0 l&#8217;oppos\u00e9 de l&#8217;alimentation moderne. Contrairement au r\u00e9gime contemporain qui comprend des aliments transform\u00e9s, le [&hellip;]<\/p>\n","protected":false},"author":36,"featured_media":14378,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"nf_dc_page":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[2599],"tags":[],"class_list":["post-14377","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Poitrine de dinde farcie avec sauce au pesto et salade d&#8217;\u00e9pinards \/ Stuffed Turkey Breast with Pesto Sauce and Spinach Salad - Association Professionnelle - Massoth\u00e9rapeutes, Naturoth\u00e9rapeutes et Naturopathes<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/aqtn.ca\/questions\/recipes\/poitrine-de-dinde-farcie-avec-sauce-au-pesto-et-salade-depinards-stuffed-turkey-breast-with-pesto-sauce-and-spinach-salad\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Poitrine de dinde farcie avec sauce au pesto et salade d&#8217;\u00e9pinards \/ Stuffed Turkey Breast with Pesto Sauce and Spinach Salad - Association Professionnelle - Massoth\u00e9rapeutes, Naturoth\u00e9rapeutes et Naturopathes\" \/>\n<meta property=\"og:description\" content=\"ENGLISH BELOW R\u00e9gime pal\u00e9o Le r\u00e9gime pal\u00e9o est bas\u00e9 sur un mod\u00e8le alimentaire pr\u00e9historique et consiste \u00e0 consommer des aliments que les gens pouvaient chasser ou cueillir il y a des milliers d&#8217;ann\u00e9es. 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