Vegetable-stuffed turkey breast

12 Servings

Ingredients

Quantity Ingredient
1 tablespoon Salad Oil
1 medium Onion; chopped
2 Cloves Garlic; crushed
1 pack (10 0Z) Frozen Leaf Spinach; thawed
1 can Chicken Broth; divided
½ teaspoon Poultry Seasoning
½ teaspoon Salt
⅛ teaspoon Pepper
5 pounds Turkey Breast; boned
1 small Red Pepper; julienned
1 small Yellow Pepper; julienned
½ cup Reduced-Calorie Italian Salad Dressing
2 tablespoons Cornstarch

Directions

1. In skillet, heat 1 tablespoon salad oil. Add onion and garlic; saute 3 minutes, until onion is just tender. Add spinach, ½ cup broth, the poultry seasoning, salt and pepper. Cook, uncovered, 2 minutes, or until liquid has evaporated.

2. Preheat oven to 325. Place turkey, skin side down, on work surface. With knife, butterfly breast, making horizontal cuts in thickest part. Spread spinach mixture over breast to within 1 inch of edge. Arrange pepper strips down center. Bring long edges together and form a roll. With kitchen string, tie securely. Place roll on rack in roasting pan; brush with dressing.

3. Roast 1 hour; pour remaining broth over turkey. Roast 1¼ hours longer, or until meat thermometer registers 170. Place on carving board; for easier slicing, let stand 10 minutes.

4. Place cornstarch in small bowl; blend in ¼ cup water; set aside. Place roasting pan on range; over high heat, stir to loosen brown bits. Strain into small saucepan; spoon off fat. Stir in cornstarch mixture. Bring to boiling; cook, stirring, 1 minute, until thickened. Serve with turkey.

Recipe by: McCall's

Posted to recipelu-digest Volume 01 Number 388 by James and Susan Kirkland <kirkland@...> on Dec 20, 1997

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