Spinach-Stuffed Turkey Rolls -- Dinner Menu

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Title: Spinach-Stuffed Turkey Rolls -- Dinner Menu
Categories: Entree
Yield: 4 servings


16 oz turkey breast slices
: (about 4 ounces each)
: vegetable cooking spray
: STUFFING:
1 sm chopped onion -- (1/3 to 1/2
: cup)
1 lg clove garlic -- minced
1/2 c dry white wine
: (such as fume blanc)
10 oz spinach leaves -- roughly
: chopped
2 TB chopped fresh parsley
1 ts chopped fresh thyme
1 TB chopped fresh basil
1/2 lemon
: zest and juice
1/2 c seasoned bread crumbs
2 TB ground almonds, blanched --
: optional
1 lg egg -- lightly beaten
1 c Low sodium Chicken broth --
: defatted
: WILD MUSHROOM SAUCE:
1 1/2 c low sodium chicken broth --
: defatted
1/2 c mushroom pieces --
: assortment
1 ts sugar substitute --
: optional
1/2 ts low sodium soy sauce
1 ts cornstarch -- dissolved in
1 TB water
: BEANS AND POTATOES:
1 lb green beans
4 whole red potatoes
: Freshly ground nutmeg
: freshly ground black pepper
1/2 c cranberry sauce, whole
: berry

FLATTEN each slice of turkey gently between two sheets
of wax paper to between 1/8 and 1/4-inch thick. Chill
the cutlets until ready to stuff them. (Wrap in wax
paper to prevent drying.)

MUSHROOM SAUCE: place the broth and mushroom pieces
in a saucepan. Add sugar (aspertame, if using) and
soy. Cover. Set heat to lowest possible. The idea is
to flavor the broth, not to reduce the sauce. Use a
diffuser, if necessary.

SET UP STEAMER: Scrub potatoes; cut into 1 inch
chunks or use the salad reds. Wash and trim beans; cut
into bites, optional.

STUFFING STEP #1: Wash and spin-dry fresh spinach.
Rough chop. Spray a skillet with vegetable cooking
spray, add the onion and garlic, and saute over
moderate heat until the onion is translucent, about 3
to 4 minutes. Add the wine, raise the heat, and bring
to a boil, burning off the strong smell of alcohol
(about 1 to 1-1/2 mins); then add the spinach. Cover;
cook for 2 minutes to wilt the spinach. Remove from
heat. Set up a sieve and transfer the spinach and
onion to it. Let it drain until the spinach is cool
enough to handle.

STEP #2: While spinach is cooling, measure and mince
fresh parsley, thyme, and basil. Measure the lemon
juice and zest and set aside. Gently squeeze excess
moisture from the spinach, (chop some more if needed),
place in a bowl. Flavor with herbs and lemon. Stir in
the breadcrumbs, almond dust, if using, and egg; mix
well.

STUFF AND ROLL: Place a turkey cutlet on a work
surface and spread evenly with portion of spinach
mixture. Roll up the cutlets.

SHOWTIME: Heat oven to 350F. Spray a the saute pan
with vegetable cooking spray and place over moderate
heat. Add the turkey rolls, seam side down and
sear/brown; turning, to brown on all sides, about 5
minutes. Add 1 cup chicken broth and heat. Put pan,
covered in oven. - Bake about 15 minutes. Remove
cover. Bake about 4 to 5 minutes. - Meanwhile start
the steamer and steam vegetables until just tender (17
mins). Keep warm. - Remove turkey from oven. Turn off
heat. - Optional: Drain the liquid to the musroom
sauce. - Keep rolls warm in the cooling oven. -
Thicken sauce with cornstarch mixture. - Arrange food
on heated plates. Sprinkle potatoes and beans with a
little ground nutmeg and pepper. Ladle rolls with
sauce. Serve with a small scoop of cranberry sauce (or
sideof shrub); a small salad of endive with ranch
dressing may also be served. Recipe By : New Spa Food:
Hanneman (1996)

Date: Wed, 30
Oct 1996 14:32:29 -0800 (

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