Spinach Stuffed Turkey Roll Redone Recipes

SPINACH AND RICOTTA STUFFED TURKEY BREAST WITH GARLIC HERB SAUCE

Steps:

• Combine hot tap water, sugar and kosher salt in a large bowl. Mix well and wait for water to clear and sugar and salt to dissolve. Place turkey breast in the brine and refrigerate 4-6 hours.
• Preheat oven to 350 degrees.
• Combine shallot, ricotta, Parmesan, spinach, Italian seasoning, salt and black pepper to taste in a small bowl.
• Remove turkey from brine, pat dry and spread out flat.
• Spread stuffing ingredients over the inside of turkey breast to within 1-inch of the edge.
• Starting with the narrow end, roll up and secure with butcher's twine.
• Place turkey breast in a roasting pan. Dot the top with butter and drizzle with olive oil.
• Bake for 1 to 1 1/2 hours or until an instant-read thermometer registers at least 160 degrees in the center. Tent and let rest 5-10 minutes. Slice into 1/2-inch slices and serve with sauce.
• Melt butter over medium heat. Add flour, reduce heat to medium-low and cook 2 minutes, whisking constantly.
• Add wine and continue whisking 1 minute.
• Slowly add 2 1/2 cups chicken broth, garlic and herbs. Bring to a boil, reduce heat to low and simmer 4-5 minutes or until thickened.
• Stir in cream. Add additional chicken broth if a thinner sauce is desired. Season to taste with salt and pepper. Serve with turkey.

SPINACH-FILLED TURKEY ROLL

Steps:

• In a large skillet, saute the mushrooms, green onions and celery in butter until tender. Stir in spinach and salt; heat through. Remove from the heat; cool. In a large bowl, combine the eggs, bread, minced onion, soup mix and pepper. Crumble turkey over mixture; mix well., On a large piece of heavy-duty foil, pat turkey mixture into a 16x10-in. rectangle. Spread spinach mixture to within 1 in. of edges. Roll up, starting with a short side; seal seams and ends., Place seam side down in a 13x9-in. baking dish coated with cooking spray. Cover and bake at 350° for 50 minutes. Uncover; bake 10 minutes longer or until a thermometer reads 165°. Let stand for 5 minutes before cutting.

TURKEY BREAST FLORENTINE

Steps:

• Make a lengthwise slit down the center of the turkey breast to within 1/2 in. of bottom. Open meat so it lies flat; cover with plastic wrap. Flatten to 1/2-in. thickness. Remove plastic; set aside., In a large skillet, cook two bacon strips until crisp. Drain, reserving drippings. Crumble bacon; set aside. In the drippings, saute onion until tender. Stir in the flour, tarragon, salt and pepper until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat., Refrigerate 1/2 cup sauce. Add the spinach, mushrooms and crumbled bacon to the remaining sauce; spread over turkey breast. Starting at a short end, roll up and tuck in ends; tie with kitchen string. Place on a rack in a greased shallow roasting pan. Brush with butter. Cover loosely with foil., Bake at 350° for 1 hour. Remove foil. Cut remaining bacon strips in half; place over the turkey. Bake 25-35 minutes longer or until turkey is no longer pink. , Discard string. Let turkey stand for 10 minutes before slicing. Meanwhile, heat the reserved sauce; stir in cheese until melted. Serve with turkey.

STUFFED TURKEY ROLL

Steps:

• In a large bowl, combine the egg, oats, salt and pepper. Crumble turkey over mixture and mix well. Pat into a 12x9-in. rectangle on a piece of heavy-duty foil; set aside., In a large saucepan, saute onion and celery in butter until tender. Remove from the heat. Stir in water, sage and thyme. Add stuffing; stir until well coated. Spoon over turkey to within 1 in. of edges. Roll up, jelly-roll style, starting with a short side and peeling away foil while rolling., Place loaf, seam side down, in a greased 9x5-in. loaf pan. Place bacon strips over top. Bake, uncovered, at 325° for 60-70 minutes or until meat is no longer pink and a thermometer reads 165°.

SPINACH-RICOTTA ROLLED TURKEY BREASTS

Steps:

• In a large nonstick skillet over moderate heat, warm 2 teaspoons of oil. Add shallots and cook until shallots begin to brown, stirring occasionally, about 1 to 2 minutes.
• Cook spinach in microwave according to package directions; set aside.
• Mix salt and pepper together in a small bowl, set aside.
• Mix spinach with shallots. Add cheese, egg white, zest and 1/4 teaspoon of salt and pepper mixture; stir to combine.
• Sprinkle turkey cutlets with remaining salt and pepper mixture. Divide spinach mixture among cutlets and spread evenly over top, leaving a 1/3-inch border; roll up and secure with toothpicks.
• Wipe out skillet. Add remaining 1 tablespoon of oil and cook cutlets over moderate heat until browned and almost cooked through, about 17 minutes. Add water and continue to cook until cooked through, about 2 minutes more. Remove to a serving plate, remove toothpicks and scrape up any browned bits on the bottom of the pan. Pour pan sauce over turkey and serve. Yields 1 cutlet per serving.

SPINACH TURKEY WRAPS

Steps:

• Spread 2 tablespoons of cream cheese over each tortilla. Sprinkle with garlic powder. Layer each with 3/4 cup spinach, turkey, cheese, red pepper and onions. Top with remaining spinach. , Drizzle with dressing. Roll up tightly jelly-roll style; wrap in plastic. Refrigerate until serving.