Spread turkey breast onto a cutting board between sheets of heavy duty plastic wrap or waxed paper. Working from the center to the edge pound lightly* with the flat side of a meat mallet to form a 11 X 7 inch rectangle.
|1 large fresh debonned,deskinned, turkey breast|
|1 cup spinach leaves|
|1/2 cup chopped mushrooms|
|1/2 ts ea thyme/savory|
|1/3 cup dried bread crumbs|
|1/4 cup shredded parmesan cheese|
|1 slightly beaten egg white|
|1 ts olive oil|
|7 oz jar roasted,drained sweet red peppers|
|1 more ts olive oil|
|1 ts white wine vinegar|
|sea salt & pepper|
To serve, remove the string from the cooked turkey roll, and slice while hot and lay over a coulee of sauce on a decorative plate.
This procedure also works for turkey strips which have been similarly pounded and rolled. The equal is also true of chicken, capon or even your favorite wild game birds.
Try this out with partridge or pheasant and wow your guests !