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.

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