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Sausage & Spinach-Stuffed Turkey Breast

Sausage & Spinach-Stuffed Turkey Breast
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Sausage & Spinach-Stuffed Turkey Breast

Prep: 40 minutes plus standing and freezing
Roast: 22 minutes • Serves: 6

4 tablespoons canola oil
1/2 large yellow onion, chopped (about 3/4 cup)
2 garlic cloves, minced
1/2 pound bratwurst sausage, casings removed and crumbled if necessary (about 1 cup)
3 cups packed baby spinach
1-1/2 teaspoons chopped fresh chives
1-1/2 teaspoons salt
1-1/2 teaspoons ground black pepper
1/2 teaspoon chopped fresh thyme leaves
1/4 cup panko breadcrumbs
1-1/2 tablespoons grated Romano cheese
1 (1-1/2- to 2-pound) boneless, skinless turkey breast

1. In large skillet, heat 1 tablespoon oil over medium-high heat. Add onion; cook 8 minutes or until golden brown, stirring occasionally. Add garlic; cook 1 minute. Add sausage; cook 8 minutes or until browned, stirring occasionally. Add spinach; cook 4 minutes or until wilted, stirring occasionally. Add chives, 1/2 teaspoon each salt and pepper, and thyme; cook 30 seconds. Remove from heat; stir in breadcrumbs and cheese. Let stand 20 minutes or until cooled to room temperature. Makes about 1-1/2 cups.

2. Line work surface with plastic wrap; place turkey breast on plastic wrap and cover with second piece of plastic wrap. With flat end of meat mallet, pound turkey to flatten to ¼-inch thick (about 12 x 9 inches); remove top plastic wrap. With long edge of turkey towards you, leaving a 2-inch border on bottom edge, place filling lengthwise in about a 2-inch row. Starting from long end, tightly roll turkey around filling to enclose, using bottom plastic wrap to help roll and shape into a log. Tightly wrap turkey in same plastic wrap; freeze 1 hour or refrigerate at least 2 hours.

3. Preheat oven to 450°. Sprinkle outside of turkey with remaining 1 teaspoon each salt and pepper. In large oven-safe skillet or roasting pan, heat remaining 3 tablespoons oil over medium-high heat. Add turkey; sear 1 minute per side or until outside is browned. Roast turkey 22 minutes or until internal temperature reaches 160°. (Internal temperature will rise to 165° upon standing.) Let stand 10 minutes; cut crosswise into 12 slices.

Approximate nutritional values per serving (2 slices):
364 Calories, 20g Fat (4g Saturated), 107mg Cholesterol, 980mg Sodium,
6g Carbohydrates, 1g Fiber, 1g Sugars, 0g Added Sugars, 37g Protein

Chef Tip:
Sausage-spinach filling can be prepared, covered and refrigerated up to 2 days in advance.
Stuffed turkey can be refrigerated up to 1 day in advance.

Dietitian’s Dish Tip(s):
Besides being a holiday staple, turkey is also a good source of selenium. This powerful antioxidant is linked to reduced risks of certain cancers, heart disease and mental decline and helps thyroid function.

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