Chef Tee’s Baked Salmon with Spinach Stuffing


  • 1 (5-to-7 lbs.) salmon, with or without head and tail, boned, butterflied (ask seafood / fishmonger butterfly fish for you)
  • 2 Tbps. butter, unsalted
  • ½ cup onion, chopped
  • ¼ cup celery, chopped
  • 1 cup baby spinach, chopped
  • 4 cups bread, cubed (preferably dried)
  • ¼ cup parsley, chopped
  • 1 egg, beaten
  • ¼ cup chicken broth (can substitute stock)
  • Olive oil
  • Salt & Pepper to taste


  1. Preheat oven to 325° F.
  2. In small sauté pan, add onion, celery, butter; cook over medium-high heat until soft; set aside.
  3. In medium mixing bowl, add sautéed onion /celery, spinach, bread cubes, parsley, egg, broth, Salt & Pepper; mix well, refrigerate.
  4. On flat surface, season butterflied salmon with Salt & Pepper.  Spoon spinach stuffing onto seasoned fish, leaving 1-inch border around edges.  Gently roll up salmon; tie with cooking twine to secure.
  5. Transfer stuffed salmon onto oiled baking sheet.  Brush top, sides of salmon with oil; season with Salt & Pepper.
  6. Bake uncovered about 20-30 minutes or until salmon is just cooked through.
  7. Rest fish for 5 minutes; remove, discard twine; serve.

Chef Tee’s Turkey Stuffing

Prep time: 10 minutesS n p logo


  • 1 lb. ground turkey meat
  • ¼ cup oats
  • 2 tsps. ancho chili powder
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1 Tbsp. parsley, chopped
  • 1 Tbsp. flour
  • ¼ cup sherry
  • ½ cup chicken stock
  • 1 cup craisins


  1. In large bowl, add ingredients; use hands to form large meatball.
  2. Stuff in Chef Tee’s Boneless Turkey Breast.

Chef Tee’s Stuffed Boneless Turkey Breast

Serves 4 to 6T stuffed turkey breast
Prep time: 15 minutes; cooking time: 1 hour


  • 1 (2 ½ -to-3 lbs.) whole turkey breast
  • Salt & Pepper
  • 1 Tbsp. vegetable oil
  • Chef Tee’s Turkey Stuffing
  • Brown gravy (optional; store-bought is fine)


  1. Preheat oven 400° F.
  2. Butterfly turkey breast; lay open like book skin side down.
  3. Put turkey stuffing ball in center of breast.
  4. Roll up turkey breast w/stuffing in center, so looks like whole turkey breast before butterflied; use thick cotton string (aka kitchen twine) to tie around turkey tightly to help hold shape.
  5. Use brush or hands to rub oil on breast; season top w/Salt & Pepper.
  6. Place turkey in roasting pan; bake uncovered about 1 hour or until internal temperature reaches 160° F, turkey is browned.
  7. Remove from oven; cut string, discard; let turkey sit for 15 to 20 minutes.
  8. Serve w/brown gravy.

Chef Tee’s Mushroom Stuffing

Serves 4 to 6S n p logo
Prep time: 10 minutes ; cooking time: 10-to-15 minutes

  • 2 Tbsps. canola oil
  • 2 Tbsps. butter, unsalted
  • ¼ cup white or yellow onion, diced
  • ¼ cup celery, diced
  • 2 cups day old bread, diced and toasted
  • ¼ to ½ cup chicken broth
  • 1 Tbsp. dried thyme
  • Salt & Pepper
  • 2 cups sliced shitake mushrooms
  • 1 egg


  1. Heat canola oil, butter in large sauté pan over medium heat.
  2. Add onions, celery, mushrooms; cook until mushrooms slightly browned.
  3. Add bread; stir; make sure bread is coated; cook until bread slightly toasted.
  4. Add in chicken broth, egg; stir to combine—mixture should be moist and easy to spread.
  5. Stir in dry thyme, season w/Salt & Pepper to taste.
  6. Cool; set mixture aside.