Mushroom Stuffed Turkey Recipe

Ingredients

One 2 lb skinless boneless Turkey Breast

1 cup Carrot (shredded)

2 cup frozen Spinach (drained, chopped and thawed)

2 tblsp fresh Parsley (chopped)

1 tblsp Parmesan Cheese (grated)

1/2 tsp Basil Leaves (grated)

1 slice reduced-calorie White Bread (finely chopped)

1 cup low-sodium Chicken Broth

2 tblsp Stick Margarine

1 cup Red Onion (chopped)

2 cup Mushrooms (sliced)

1 tblsp Lemon Zest (grated)

How to make

* Melt margarine over medium to high heat in a nonstick skillet.

* Mix onion.

* Cook it stirring frequently for about 3-4 minutes.

* Combine mushrooms and carrot.

* Cook it stirring frequently till tendered, it will take about 4-5 minutes.

* Combine basil, parsley, spinach and cheese and stir.

* Cook it for 2 minutes.

* Remove it from the heat.

* Pour in the bread, 2 tblsp broth and lemon zest and set it aside.

* With a nonstick cooking spray, spray a baking pan.

* Place turkey between two sheets of plastic wrap, with rolling pin pound turkey to even thickness.

* Remove top sheet of plastic wrap from turkey and spread mushroom mixture down center of turkey breast, leaving 2-1/2 inch border on all sides.

* Roll the turkey breast starting from the short side to enclose filling.

* Secure roll at 2-inch intervals with poultry string.

* In the prepared pan place rolls with seam-side down,

* Pour remaining 3/4 cup + 2 tblsp broth over turkey.

* Cover it with foil.

* Basting frequently with broth bake it in a preheated oven at 325 F till meat thermometer inserted in center of roll reaches 180F, it will take about 1 to 1 1/2 hours.

* Let it remain ideal for 10 minutes.

* Slice it.