Florentine Turkey Roulade



2 1-lb Pieces TURKEY BREAST

10 oz spinach, 1/2-inch chop

1 Large egg

1/2 c extra sharp Cheddar cheese, grated

1/4 tsp salt

Freshly ground black pepper Dash

1/2 tsp dried thyme

1/2 tsp dried oregano

3/4 c soft bread crumbs

2 tbsp canola oil

1/2 c cold water


1/4 c Sauterne

1/4 oz almonds, sliced and toasted



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.

Nutrition Facts

240 Total Calories

90 Calories from Fat

10 g Total Fat

15 % Daily Total Fat

3 g Saturated Fat

15 % Daily Saturated Fat

110 g Cholesterol

37 % Daily Cholesterol

380 mg Sodium

16 % Daily Sodium

5 g Total Carbohydrates

2 % Daily Total Carbohydrates

1 g Dietary Fiber

4 % Daily Dietary Fiber

0 g Sugars

31 g Protein

60 % Daily Protein

0 % Daily Vitamin C

10 % Daily Calcium

15 % Daily Iron