Spinach-Stuffed Turkey Rolls

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.