Spinach-Stuffed Turkey Rolls
Submitted by cher bear
Turkey breast slices rolled around a herb-bright spinach stuffing with fresh basil, thyme, and lemon zest, then seared and baked with a savory mushroom sauce. A complete lean dinner with steamed potatoes and green beans.
YIELD
4 servingsPREP
45 minCOOK
25 minREADY
90 minThis is a full Thanksgiving-style plate without the all-day commitment. Thin turkey cutlets get pounded flat, stuffed with lemony spinach, rolled tight, and seared golden before a quick trip to the oven.
The stuffing pulls from the garden with fresh parsley, thyme, and basil, brightened by lemon zest and juice. Ground almonds and breadcrumbs give it just enough structure to hold together while keeping things light.
White wine wilts the spinach and adds a layer of flavor you won’t get from just steaming it plain. That little step makes a real difference.
The mushroom sauce simmers low and slow on the side, then gets thickened with cornstarch at the very end for a glossy finish that ties the whole plate together.
Kitchen Tips
- Pound the turkey slices between wax paper gently and evenly. You want thin, not shredded.
- Squeeze the wilted spinach thoroughly before mixing with the other filling ingredients. Wet filling means the rolls won’t hold their shape.
- Sear the rolls seam-side down first so they seal shut before you turn them.
- A side of whole-berry cranberry sauce adds a tart, fruity pop that cuts through the savory richness beautifully.
Ingredients
Directions
Flatten each slice of turkey gently between two sheets of wax paper to between ⅛ and ¼ 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 sauté 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 1½ 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 350℉ (180℃).
Spray a the sauté 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.
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