Stuffed Turkey Spirals
w/ roasted red pepper sauce

Step one:
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.

Step Two:
Remove the stems from the spinach leaves and slice cross-wise into thin strips. Stir together the spinach, mushrooms, thyme, savory, bread crumbs, shredded parmesan cheese and the egg white in a medium bowl. Spread evenly over the rectangular turkey breast. Roll tightly starting with the "short" side. Tie with heavy cotton string or butcher's twine at 1 1/2 inch intervals. Brush all surfaces of the turkey with 1 ts olive oil and sprinkle with pepper. Place in a baking dish and cook at 325F for about 1 hr basting regularly with it's own juices.

Step Three:
For the sauce, place roasted peppers, the other ts olive oil, wine vinegar, garlic and the salt/pepper in a food processor/blender. Process/blend until pureed. Place in a saucepan and cook over medium heat until heated through.

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
chopped garlic
sea salt & pepper

Service and Style
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 !
To cut corners you can also just "stuff" the breast with the mixture and cook "a la cordon bleu". Works on the BBQ too !
*Be sure that the breast is not broken but continuous when using the meat mallet.

A Thanksgiving Surprise!

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