Turkey Roulades Recipe

Ingredients

• 1 cup diced peeled tart apple
• 1 cup diced fresh mushrooms
• 1/2 cup finely chopped onion
• 2 teaspoons Crisco® Pure Olive Oil
• 5 ounces frozen chopped spinach, thawed and squeezed dry
• 2 tablespoons lemon juice
• 2 teaspoons grated lemon peel
• 3/4 teaspoon salt, divided
• Pinch ground nutmeg
• 4 turkey breast tenderloins (8 ounces each)
• 1/4 teaspoon pepper
• 1 egg, lightly beaten
• 1/2 cup seasoned bread crumbs

Directions

• In a large nonstick skillet coated with cooking spray, saute the apple, mushrooms and onion in oil until tender. Remove from the heat; stir in the spinach, lemon juice, lemon peel, 1/4 teaspoon salt and nutmeg.
• Make a lengthwise slit down the center of each tenderloin to within 1/2 in. of bottom. Open tenderloins so they lie flat; cover with plastic wrap. Flatten to 1/4-in. thickness. Remove plastic; sprinkle turkey with pepper and remaining salt.
• Spread spinach mixture over tenderloins to within 1 in. of edges. Roll up jelly-roll style, starting with a short side; tie with kitchen string. Place egg and bread crumbs in separate shallow bowls. Dip roulades in egg, then roll in crumbs.
• Place in an 11-in. x 7-in. baking pan coated with cooking spray. Bake, uncovered, at 375° for 40-45 minutes or until a meat thermometer reads 170°. Let stand for 5 minutes before slicing. Yield: 8 servings.

Turkey Roulades published in Light & Tasty December/January 2007, p41