INGREDIENTS

INSTRUCTIONS

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.

A Message from our Provider:

“Been falsely accused of the most awful things? Then you know how God feels”