A great Thanksgiving turkey alternative!

2 tablespoons olive oil
1/2 onion (peeled, finely diced)
2 cloves garlic (peeled, minced)
1/2 teaspoon freshly grated nutmeg
1 teaspoon ground ginger
1 10- ounce boxes frozen spinach (thawed, drained)
2/3 cup coconut cream
1/2 cup panko bread crumbs
1/3 cup unsweetened coconut flakes
Kosher salt and freshly ground black pepper (to taste)
1 turkey breast half (boneless, skin-on, butterflied)
1/4 cup olive oil
Kosher salt and freshly ground black pepper (to taste)
Butcher’s twine
pan drippings (reserved from cooked turkey)
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
3/4 cups chicken stock
Kosher salt and freshly ground pepper (to taste)

For the Creamed Spinach: Heat a large saute pan over medium-high heat and add olive oil. Add the onions and garlic and cook until translucent, about 5 minutes. Add the nutmeg and ginger and stir to toast the spices, about 30 seconds. Season with salt and pepper. Add the spinach and cook until warmed through. Add the coconut cream and stir to combine, allow to simmer until thickened, about 5 minutes. Season again with salt and pepper, remove from the heat and allow to cool.
Once cooled, stir in the panko and toasted coconut flakes into the spinach mixture.
For the Turkey Breast: Preheat the oven to 375ºF. Line a baking sheet with foil and a baking rack and set aside.
Lay a piece of plastic wrap over the turkey breast and evenly pound using a meat mallet until 1/2-inch thick. Season the inside with salt and pepper. Fill with the cooled creamed spinach mixture and roll breast up like a jelly roll and tie with butcher’s twine. Season the outside of the turkey roll with olive oil, salt and pepper.
Remove the turkey breast to the baking rack and place in the oven. Allow to roast until cooked through, about 1 hour – 1 hour and 15 minutes until a meat thermometer reads 160-165ºF. Shield turkey breast with foil if skin is getting too brown.
Remove from the oven and allow to rest for 10-15 minutes.
For the Pan Gravy: Pour any turkey drippings that have accumulated in the bottom of the foil lined-pan into a medium saute pan and place over medium heat. Whisk in butter and flour and allow to cook for 1 minute. Whisk in chicken stock and allow to reduce until thickened, about 2-3 minutes. Season with salt and pepper to taste.
To serve, slice the rested turkey roll to desired thickness and spoon gravy over turkey slices.
To Toast the Coconut Flakes: In a small saute pan over medium heat add the coconut flakes and allow to toast until golden brown, about 5 minutes. Remove and allow to cool completely.
Tip: Crunched for time? Ask your butcher to butterfly the turkey breasts for you to cut down on prep time!