Florentine Turkey Roulade

Gently pound each turkey piece to an even thickness of ¼-inch and into a rectangle shape of 8 x 11-inches. Cover and refrigerate.

Cook spinach and drain well.

Combine egg, spinach, cheese, salt, pepper and herbs. Mix well.

Thoroughly stir in bread crumbs.

Evenly spread spinach filling over turkey, leaving ½-inch on all edges. Starting from narrow side, roll up, jelly roll style. Tie with string in 4 places.

Heat oil to 350 degrees F in heavy sauté pan. Brown turkey rolls on all sides in hot oil, for about 5 minutes. Transfer to baking pan.

Combine water, turkey base and Sauterne in same sauté pan and deglaze pan. Pour liquid over turkey.

Cover with foil. Bake in a preheated 350 degree F oven for about 35 minutes or until the internal temperature reaches 165 degrees F.

For service, remove strings from roulade. Slice each roll into 8 pieces. Place 2 slices per serving on warm dinner plate, top with ¾-ounce pan drippings and garnish with ½ teaspoon toasted almonds.