This attractive ground turkey loaf from Louise Tomb of Harrison Valley, Pennsylvania is something special, but you won't have to fuss a lot. The tasty entree features a swirl of spinach filling that's flavored with mushrooms, celery and green onions.
- 3/4 pound fresh mushrooms, sliced
- 1/2 cup chopped green onions
- 1/3 cup finely chopped celery
- 2 tablespoons butter
- 2 packages (10 ounces each) frozen chopped spinach, drained and squeezed dry
- 1/8 teaspoon salt
- 2 eggs, beaten
- 4 slices day-old whole wheat bread, crumbled
- 2 tablespoons dried minced onion
- 4 teaspoons herb and garlic onion soup mix
- 1/4 teaspoon pepper
- 2 pounds lean ground turkey
- In a large skillet, saute the mushrooms, green onions and celery in butter until tender. Stir in spinach and salt; heat through. Remove from the heat; cool. In a large bowl, combine the eggs, bread, minced onion, soup mix and pepper. Crumble turkey over mixture; mix well.
- On a large piece of heavy-duty foil, pat turkey mixture into a 16-in. x 10-in. rectangle. Spread spinach mixture to within 1 in. of edges. Roll up, starting with a short side; seal seams and ends.
- Place seam side down in a 13-in. x 9-in. baking dish coated with cooking spray. Cover and bake at 350° for 50 minutes. Uncover; bake 10 minutes longer or until a meat thermometer reads 165°. Let stand for 5 minutes before cutting. Yield: 8 servings.
Originally published as Spinach-Filled Turkey Roll in Taste of Home April/May 2004, p20
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