Turkey breast-spinach rice dressing
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Turkey breast-spinach rice dressing
  Turkey    Rice    Poultry    Dressings  
Last updated 6/12/2012 12:51:51 AM. Recipe ID 13506. Report a problem with this recipe.
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      Title: Turkey breast-spinach rice dressing
 Categories: Poultry, Rice, Dressings
      Yield: 12 Servings
      1    (5 Lb.) Turkey Breast,
           Boned & Skinned
      1 c  Minced Onion (1 Medium)
      1 c  Sliced Mushrooms
      3 c  Coooked Brown Rice
      2 tb Fine, Dry Breadcrumbs
      2 cl Garlic, Minced
      1 ts Dried Basil
      1 tb Oleo
    1/4 ts Dried Summer Savory
    1/4 ts Salt
    1/4 ts Pepper
      2    Egg Whites Slightly Beaten
      1 pk Frozen Spinach Drained
           And Thawed.
  Trim Fat From Breast, Remove Tendons.  Place Outer Side Of Turkey
  Breast On Plastic Wrap, Bone Side Up.  Starting From Center, Slice
  Horizontally Through Thickest Part Of Each Side Of Breast Almost To,
  But Not Through, Outer Edge.  Flip Cut Pieces Over To Enlargebreast.
  Place Plastic Wrap Over Breast, Flatten To A More Even Thickness.
  Place Loose Edges Of Breast Over Thinner Portions. Set Aside. Coat A
  Large Nonstick Skillet With Cooking Spray. Place Over Medium-High
  Heat Until Hot. Add Onions & Mushrooms; Saute Until Tender.  Remove
  From Heat.  Add Rice & Next 10 Ingredients, Stir Well.  Spread
  Spinach Mixture in Center Of Turkey Within 2 Inches Of Sides; Roll Up
  Jellyroll Fashion, Starting With The Short Side, To Approximately An
  11 X 6 Inch Roll.  Secure At 2 Inch Intervals, Using Heavy String.
  Place, Seam Side Down, in A Shallow Roasting Pan Coated With Cooking
  Spray. Brush Turkey Breast Lightly With Oleo.  Bake, Uncovered At 325
  F. For 2 Hours, Basting Occasionally With Remaining Oleo.
   Place Turkey Breast On A Serving Platter.  Let Stand 10 Min. Before
  Slicing.  Remove String.  Cut Turkey Roll Into Slices.  Place On
  Individual Plates.
   (Fat 4.4.  Chol. 59.)

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Recipe ID 13506 (Apr 03, 2005)

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