This was delicious, and the presentation was pretty impressive. I used Jennie-O turkey, which comes in a 1.25-lb tray (as opposed to just 1 pound as the original recipe calls for). I added parmesan and salt to the mixture for more flavor. And I don't keep mustard powder in the pantry (though maybe I should), so I used regular Dijon mustard. I also don't keep wax paper around, so I used aluminum foil to roll the meat mixture.
Spinach Turkey Roll
Taken from this recipe.
Ingredients:
- 1/4 cup marinara sauce
- 2 eggs, lightly beaten
- 1 cup whole wheat bread crumbs
- 1/4 cup grated or shredded parmesan
- 1/2 onion, minced
- 2 cloves of garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 tablespoon Dijon mustard
- 1 tray (1.25 pound) ground turkey
- 1/4-ish teaspoon salt
- 1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry
- 1/2 cup shredded mozzarella cheese
- olive oil in a mister
- another 1 cup marinara sauce for plating
- Pre-heat oven to 350 degrees F.
- In a large mixing bowl, combine the first 11 ingredients together.
- On a large sheet of aluminum foil (or wax paper), spread the meat mixture out and shape into a large rectangle, a little larger than 12x8 inches, and approximately 1/2-inch thick. Sprinkle with the spinach and cheese.
- Position the short side of the meat rectangle towards you, and carefully roll up the meat like a jelly roll, peeling the foil away as you go. Seal the ends and the seam and discard the foil.
- Spray a baking sheet with cooking spray. Transfer the turkey roll to the baking sheet, seam side down, and bake for 50 - 60 minutes until cooked through (internal temperature registers 165 degrees F).
- When the roll is done, heat the remaining 1 cup of marinara sauce. Slice the turkey roll into individual portions and top with the heated sauce.
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