Turkey Breast-Spinach Rice Dressing

Recipe Ingredients

1		Turkey breast - (5 lb.)
		Boned and skinned
1 cup	62g / 2.2oz	Minced onion - (1 medium)
1 cup	237ml	Sliced mushrooms
3 cups	480g / 16oz	Cooked brown rice
2 tablespoons	30ml	Fine - dry breadcrumbs
20		Garlic - minced
1 teaspoon	5ml	Dried basil
1 tablespoon	15ml	Oleo
1/4 teaspoon	1.3ml	Dried summer savory
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Pepper
2		Egg whites slightly beaten
1		Frozen spinach drained
		And thawed.

Recipe Instructions

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 enlarge breast.

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; saute 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.

Source:
The Best Slow Cooker Cookbook Ever

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.