Turkey Roll

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