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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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Turkey Roulade Stuffed with Feta & Roasted Red Peppers
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Learn how to make this beautiful turkey roulade filled with a flavorful roasted red pepper and feta sauce. I love this idea because you can make a few rolls and they will take up less of that valuable oven space around the holiday season. It’s beautiful to look at, cooks in under 2 hours, very easy to serve, juicy and delicious, and it can be prepared ahead. What’s there not to love?
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Stuffed Turkey Breast
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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:
475g mascarpone
100 g ricotta salata
100g parmigianno regianno
1/2 tsp. black pepper
How To Make: Stove Top Stuffing Mix
This is how to make Stove Top Stuffing Mix.
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HEB Cranberry Stuffed Turducken Roulade
HEB Cranberry Stuffed Turducken Roulade