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Spinach-Filled Turkey Roll

 Spinach-Filled Turkey Roll
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.
8 ServingsPrep: 15 min. Bake: 1 hour + standing

Ingredients

  • 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

Directions

  • 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

2 of 2

Spinach-Filled Turkey Roll (continued)

Directions (continued)

  • 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.
Nutritional Facts: One serving equals 297 calories, 15 g fat (5 g saturated fat), 150 mg cholesterol, 470 mg sodium, 16 g carbohydrate, 4 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 fat.