Spinach-And-Herb-Stuffed Turkey Roll

Description

Source: Christmas With Southern Living 2003 - Southern Living

Fresh thyme, oregano, and sage finesse the spinach and mushroom stuffing for this light entrée that makes a pretty presentation when sliced.

Ingredients

• 1 (8-ounce) package sliced fresh mushrooms, chopped
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 tablespoon melted butter or olive oil
• 1 (10-ounce package) frozen chopped spinach, thawed and well drained
• 1 cup soft whole-wheat breadcrumbs
• 1/3 cup refrigerated shredded Parmesan cheese
• 1 large egg, lightly beaten
• 1 1/2 teaspoons chopped fresh thyme or 1/2 teaspoon dried thyme
• 1 1/2 teaspoons chopped fresh oregano or 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1 (3 to 3 1/2 pound) boneless turkey breast
• 1 teaspoon rubbed sage
• 1 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1/4 teaspoon paprika
• 1 tablespoon softened butter or olive oil
• Garnishes: fresh thyme, sage, and oregano

Directions

1. Sauté first 3 ingredients in melted butter in a skillet over medium-high heat until onion is tender.
2. Set aside.
3. Combine spinach and next 7 ingredients in a large bowl; stir in sautéed vegetables.
4. Remove and discard skin from turkey breast.
5. Lay breast flat on heavy-duty plastic wrap (with what would have been skin side down).
6. From center, slice horizontally, through thickest part of each side of breast to outer edge; flip cut piece and breast fillets over to enlarge breast.
7. Top with more plastic wrap.
8. Pound breast to flatten to 1/2" thickness.
9. Spread spinach filling over turkey breast, leaving a 1/2" border at sides.
10. Roll up.
11. Tie roll securely in several places with heavy string; place, seam side down, in a lightly greased shallow roasting pan.
12. Combine sage and next 3 ingredients.
13. Rub softened butter over roll; rub with seasonings.
14. Bake, uncovered at 350° for 1 hour and 10 minutes or until a meat thermometer registers 170°.
15. Cover with aluminum foil, and let stand 15 minutes.
16. Remove string and slice.
17. Garnish, if desired.

Yield: 8 servings