How To make Spinach Stuffed Turkey Rolls Dinner Menu
16 oz turkey breast slices
: (about 4 ounces each) : vegetable cooking spray : STUFFING: 1 sm chopped onion
(1/3 to 1/2
: cup) 1 lg clove garlic :
minced
1/2 c dry white wine
: (such as fume blanc) 10 oz spinach leaves roughly
: chopped 2 TB chopped fresh parsley
1 ts chopped fresh thyme
1 TB chopped fresh basil
1/2 lemon
: zest and juice 1/2 c seasoned bread crumbs
2 TB ground almonds, blanched :
: optional 1 lg egg lightly beaten
1 c Low sodium Chicken broth :
: defatted : WILD MUSHROOM SAUCE: 1 1/2 c low sodium chicken broth
: defatted 1/2 c mushroom pieces :
: assortment 1 ts sugar substitute
: optional 1/2 ts low sodium soy sauce
1 ts cornstarch :
dissolved in
1 TB water
: BEANS AND POTATOES: 1 lb green beans
4 whole red potatoes
: Freshly ground nutmeg : freshly ground black pepper 1/2 c cranberry sauce, whole
: berry FLATTEN each slice of turkey gently between two sheets of wax paper to between 1/8 and 1/4-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 saute 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 1-1/2 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 350F. Spray a the saute 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. Recipe By : New Spa Food: Hanneman (1996) Date: Wed, 30 Oct 1996 14:32:29 -0800 ( -----
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Ina Garten's Tuscan Turkey Roulade | Barefoot Contessa | Food Network
Ina adds a Tuscan twist to the traditional Thanksgiving turkey!
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Tuscan Turkey Roulade
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 2 hr 20 min (includes resting time)
Active: 20 min
Yield: 8 to 10 servings
Ingredients
Good olive oil
1 1/2 cups chopped yellow onion (1 large)
3/4 teaspoon whole fennel seeds
2 tablespoons minced garlic (6 cloves)
1 tablespoon chopped fresh sage leaves plus whole sage leaves
1 tablespoon minced fresh rosemary
1 whole butterflied boneless turkey breast with the skin on (5 to 6 pounds)
Kosher salt and freshly ground black pepper
4 tablespoons (1/2 stick) cold butter, grated on a box grater like carrots
4 ounces thinly sliced Italian prosciutto
1 cup dry white wine
Directions
Preheat the oven to 350 degrees F. Place a rack in a large roasting pan.
Heat 2 tablespoons of olive oil in a medium (10-inch) saute pan over medium heat. Add the onion and fennel seeds and cook for 6 to 8 minutes, tossing occasionally, until the onion is tender. Add the garlic and cook for one minute only. Off the heat, add the sage and rosemary and set aside to cool.
Meanwhile, spread the turkey breast out on a cutting board, skin-side down. Sprinkle the meat with 4 teaspoons salt and 1 1/2 teaspoons pepper. When the onion mixture is cool, spread it evenly on the meat. Distribute the grated butter on top. Place one layer of prosciutto on top of the butter to cover the meat completely. Starting at the left side of the turkey breast, roll the meat up jelly-roll style to make a compact cylindrical roulade, ending with the seam side down and the skin side up. Tie the roulade with kitchen twine at 1 1/2- to 2-inch intervals as tightly as possible to ensure that it will roast evenly. Slip whole sage leaves underneath each tie of the twine down the center of the roulade.
Place the turkey roulade, seam side down, on the prepared rack in the roasting pan. Pat the skin dry with paper towels, brush the skin all over with 2 tablespoons olive oil, and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Pour the wine and 1 cup of water in the roasting pan (not over the turkey) and roast for between 1 1/2 and 1 3/4 hours, until the skin is golden brown and the internal temperature is 150 degrees F. (This depends on how large the turkey breast is.) Remove from the oven, cover with foil, and allow to rest for 15 minutes. Slice in 1/2-inch-thick slices and serve warm with the pan juices.
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Rach's Italian-Style Turkey Dinner for Thanksgiving or Anytime
Watch Rachael show you how to make an Italian-inspired Thanksgiving turkey dinner for four, eight or twelve people!
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How to make the BEST Stuffed Cabbage Rolls - Sweet and Savory Meals
Learn how to make the BEST Stuffed Cabbage Rolls that are hearty and tasty, filled with rice, ground meat, and cooked in a delicious tomato-based sauce! A complete meal on its own with protein, carbs, and fiber!
????INGREDIENTS????:
►Tomato Sauce:
2 tablespoons olive oil
1/2 onion
4 cloves garlic
28 ounce can crushed tomatoes
15 ounce can tomato sauce
2 tablespoons tomato paste
Salt and pepper to taste
2 tablespoons brown sugar
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
1 teaspoon dried Italian herbs
►Cabbage Rolls:
1 pound ground beef
1 cup cooked rice
1 tablespoon onion powder
4 cloves garlic
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon Worcestershire sauce
1 teaspoon paprika
1 teaspoon dried Italian herbs
1/4 cup fresh parsley
1 egg
1 head cabbage
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Gozleme
Spinach and Feta? Or spiced lamb?? BOTH are great!