| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Italian |
Low fat, Poultry |
12 |
Servings |
INGREDIENTS
| 1 |
tb |
Salad Oil |
| 1 |
md |
Onion; chopped |
| 2 |
|
Cloves Garlic; crushed |
| 1 |
pk |
(10 0Z) Frozen Leaf Spinach; thawed |
| 1 |
cn |
Chicken Broth; divided |
| 1/2 |
ts |
Poultry Seasoning |
| 1/2 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 5 |
lb |
Turkey Breast; boned |
| 1 |
sm |
Red Pepper; julienned |
| 1 |
sm |
Yellow Pepper; julienned |
| 1/2 |
c |
Reduced-Calorie Italian Salad Dressing |
| 2 |
tb |
Cornstarch |
INSTRUCTIONS
1. In skillet, heat 1 tablespoon salad oil. Add onion and garlic; saute 3
minutes, until onion is just tender. Add spinach, 1/2 cup broth, the
poultry seasoning, salt and pepper. Cook, uncovered, 2 minutes, or until
liquid has evaporated.
2. Preheat oven to 325. Place turkey, skin side down, on work surface. With
knife, butterfly breast, making horizontal cuts in thickest part. Spread
spinach mixture over breast to within 1 inch of edge. Arrange pepper strips
down center. Bring long edges together and form a roll. With kitchen
string, tie securely. Place roll on rack in roasting pan; brush with
dressing.
3. Roast 1 hour; pour remaining broth over turkey. Roast 1 1/4 hours
longer, or until meat thermometer registers 170. Place on carving board;
for easier slicing, let stand 10 minutes.
4. Place cornstarch in small bowl; blend in 1/4 cup water; set aside. Place
roasting pan on range; over high heat, stir to loosen brown bits. Strain
into small saucepan; spoon off fat. Stir in cornstarch mixture. Bring to
boiling; cook, stirring, 1 minute, until thickened. Serve with turkey.
Recipe by: McCall's
Posted to recipelu-digest Volume 01 Number 388 by James and Susan Kirkland
<kirkland@gj.net> on Dec 20, 1997
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