The neighbors loved this east to make turkey roll up recipe that Elizabeth shared with us. It has a nice mushroom-spinach stuffing and uses turkey breast for the roll-ups. You can make a simple turkey dinner and even use the turkey leftovers from the holiday dinner.
STUFFED MUSHROOM TURKEY BREAST ROLLS (Elizabeth’s)
2 T. butter
2 red onions, medium size, chopped
2 c. sliced mushrooms
2 carrots, shredded
1 box (10 oz.) frozen chopped spinach, thawed, drained and squeezed dry
2 T. chopped parsley
1 T. grated Parmesan cheese
1 1/2 t. dried basil
1 slice, white bread, finely chopped
1 c. low-sodium chicken broth, divided
1 t. grated lemon zest
12 turkey breasts
Preheat the oven 325°. In a skillet, melt the butter and sauté onion, mushrooms and carrots til tender. Add spinach, parsley, cheese and basil and cook for 2 minutes. Remove from heat and stir in bread, 2 T. broth and lemon zest. Spray a (9x13 inch) baking dish. Place the turkey breasts between 2 pieces of plastic and pound out to equal thickness. Spread the mushroom stuffing mixture over the top of the breasts, roll up and tie. Place the turkey roll up's seam-side-down in the baking dish dish, pour remaining chicken both over, cover with foil, and bake the roll up's for 1 1/2 hours basting frequently to keep the turkey moist. Cool for 10 minutes and remove the string before serving.
Stuffed Turkey Rolls recipe is published in our November, 2010 Menu Minder, Issue #325.