Turkey Breast-Spinach Rice Dressing
Submitted by cherbear
Boneless turkey breast butterflied, stuffed with a spinach-mushroom brown rice dressing seasoned with basil and savory, then rolled jellyroll-style and roasted. Every slice reveals a beautiful green and white spiral.
YIELD
12 servingsPREP
30 minCOOK
120 minREADY
150 minWhen you slice into this roast and see that gorgeous spiral of spinach-studded rice dressing inside each round, the table goes quiet.
A boneless turkey breast gets butterflied and pounded flat, then spread with a filling of sauteed mushrooms, onions, brown rice, thawed spinach, and herbs bound together with egg whites and bread crumbs.
Roll it up tight like a jellyroll, tie it with string, and roast it slow and steady, basting with a little margarine so the outside turns golden and glistening.
Each carved slice reveals that stunning green spiral against the white turkey, making this a centerpiece roast that’s as beautiful as it is flavorful.
Feeds 12, which makes it ideal for holidays, dinner parties, or any time you want to really impress.
Chef Tips
- Butterfly the breast by slicing horizontally from the center outward on each side, then fold the flaps open to create a large, flat piece
- Cover with plastic wrap and pound gently with a meat mallet for even thickness so it rolls uniformly
- Squeeze all excess moisture from the thawed spinach so the filling stays compact and doesn’t make the roll soggy
- Tie the roll securely every 2 inches so it holds its shape during roasting and slices cleanly
Ingredients
Directions
Trim fat from breast, remove tendons.
Place outer side of turkey breast on plastic wrap, bone side up.
Starting from center, slice horizontally through thickest part of each side of breast almost to, but not through, outer edge.
Flip cut pieces over to enlargebreast.
Place plastic wrap over breast, flatten to a more even thickness.
Place loose edges of breast over thinner portions, set aside. Coat a large nonstick skillet with cooking spray.
Place over medium-high heat until hot. add onions and mushrooms; sauté until tender.
Remove from heat.
Add rice and next 10 ingredients, stir well.
Spread spinach mixture in center of turkey within 2 inches of sides; roll up jellyroll fashion, starting with the short side, to approximately an 11 x 6 inch roll.
Secure at 2 inch intervals, using heavy string.
Place, seam side down, in a shallow roasting pan coated with cooking spray.
Brush turkey breast lightly with oleo.
bake, uncovered at 325 f. for 2 hours, basting occasionally with remaining oleo.
Place turkey breast on a serving platter.
let stand 10 min. before slicing.
Remove string.
Cut turkey roll into slices. place on individual plates.
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