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How To make Grilled Walnut Stuffed Turkey Rolls
1 1/2 Cups Nonfat Plain Yogurt
2 Tbsp Lemon Juice
2 Tbsp Fresh Chives
chopped
1 Tbsp Olive Oil
1/2 C Onions :
chopped
1 Box (10 Oz.) Frozen Spinach thawed
1 C Fresh White Bread Crumbs
3/4 C Walnuts :
finely chopped
2 tbsp Fresh Thyme chopped
1/2 C Chicken Broth
Salt And Pepper :
to taste 8 Boneless Skinless Turkey Breast -- slices
(1 1/2-1 3/4 Lbs.) sprig Parsley -- garnish
In a nonreactive bowl, stir together the yogurt, lemon juice, and chives; set aside until serving. This will have to be refrigerated if the wait is more than 1 hour. Heat the oil in a large skillet. Add the onions; cook until soft, about 5 minutes. Put the spinach in a strainer; press on it firmly to remove the excess liquid. Add the spinach to the skillet; cook 3 minutes more. Transfer the mixture to a large bowl. Add the bread crumbs, walnuts and thyme; then stir and toss with a fork to combine. Add the water or broth; stir until blended. Season with salt and pepper. Place the turkey breast slices in a single layer on your work surface. Sprinkle lightly with salt and pepper. Divide the spinach mixture evenly among the turkey slices, patting and spreading it over the top half of each slice. Starting from the filled end, roll up each slice pin- wheel style to enclose the stuffing and make a log-shaped roll. Coat each with no-stick cooking spray. Prepare your grill. Grill the turkey rolls 4 to 6 inches from hot coals for about 15 minutes. Turn the rolls three or four times, until they are well browned and turkey is completely cooked. Arrange the rolls on a platter. They are also very good cold. Spoon some of the yogurt sauce over the tops and garnish with the parsley. Pass sauce at the table. Recipe from California Walnuts. Per serving: 376 calories, 16 grams fat, 37% calories from fat.
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3 Cheese Stuffed Turkey Breast with Sun-dried Tomato.
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Ingredients
Turkey Breasts:
2 boneless turkey breasts, butterflied
1 bunch Tuscan black kale
SUNDRIED TOMATO PASTE:
1 cup sundried tomato
3/4 cup tomato puree (passata)
1 garlic clove, smashed
1/2 cup olive oil
1/2 tsp. salt
1/4 bunch parsley, fresh
1 tbsp. marjoram, freshly chopped
Cheese Stuffing:
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100 g ricotta salata
100g parmigianno regianno
1/2 tsp. black pepper
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Recipe for wood fired stuffed turkey breast cooked in the Forno Venetzia Wood fired oven. To make things extra special this Thanksgiving, we are sharing this delicious Stuffed turkey breast roast recipe. Carving will be a breeze, cook time is under an hour and the bulk of the work can be done a day ahead of cooking!
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For Full Recipe of Chicken Roulade:
Looking for a quick and easy, healthy chicken recipe?
Try the chicken roulade recipe. This chicken roulade MasterChef Italian recipe is easy to make and requires very few ingredients. The stuffed chicken roulade has a stuffing which adds to its taste and flavour.
Chicken Roulade is the perfect classic Italian chicken dish. It is made of chicken breast pieces. The chicken roulade stuffing comprises of cheese, spinach, and mushrooms. The finely chopped stuffing is rolled into the flattened chicken breast for even distribution. The roulade recipe is served with a coarse tomato sauce made with cherry tomatoes, basil, garlic, and tobacco sauce and it is garnished with basil leaves. It is a very healthy dish made with just a dash of oil which is used to sauté the garlic for the sauce.
Chicken roulade with spinach also makes an ideal snack for cocktail parties. The tomato sauce can be served as a dip for the roulade. Chicken Roulade is popular as a part of a multi-course meal for lunch or dinner. It is light and easy to digest.
The stuffed chicken roulade can be prepared in under an hour and tastes very good. The best part is that it doesn’t require any culinary expertise. Even someone who is not very familiar with cooking is able to make a tasty Chicken Roulade. Roulade is a great choice for novices in the kitchen. You can't go wrong with preparing this dish.
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