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Elegant yet easy. Ricotta cheese is a wonderful friend for dieters, as it is rich and cheesy with very little fat. Make a bunch for a party, or serve to the family - a recipe with spinach even kids enjoy. Weíve used store bought turkey slices and sliced our own. Slicing your own takes a bit longer, but it isnít difficult and saves a few dollars. NUTMEG is traditional for spinach stuffing. Weíve used GALENA STREET, BAVARIAN SEASONING and LEMON PEPPER on the turkey with great results; any seasoning for poultry will be fine.


  • 1 lb. or so turkey breast meat - 6 good sized slices
  • 1 TB. olive oil
  • 1 bunch fresh spinach - about half a pound
  • 2 egg whites
  • 1/2 Cup ricotta cheese
  • 1/2 tsp. freshly grated NUTMEG
  • 1/4 tsp. salt
  • 1 TB. BAVARIAN SEASONING, GALENA STREET, or LEMON PEPPER

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Preheat oven to 350į. Bring 2 quarts of water to a rolling boil. Prepare the spinach for cooking by washing thoroughly - spinach can be sandy - cutting off any really thick lower stems and roughly chopping the leaves. Place the spinach in the boiling water for 1 minute, drain, and rinse with cold water. Place the spinach in a strainer and let drain until ready to use. If you are slicing turkey breast, remove the skin from a half breast portion and leave the bone in, which makes slicing much easier. 1 With a sharp thin knife, carve thin slices of breast, one after the other. The first slice may be small, thatís okay. In fact, when making your own slices, no two may be exactly alike, but thatís okay. What they lack in uniformity they make up in fresh flavor that pre-cut slices donít have. Pre-cut slices are usually 6 to a package, 8-10 smaller slices is usually the norm when slicing your own. 2 To make the slices a bit bigger and thinner, pound briefly. Gramps had a wooden meat tenderizing mallet, I just use a ďBĒ jar or the bottom of a small frying pan. This should be easy and quick - the slices donít have to be paper thin. Brush both sides of the meat with olive oil, sprinkle with seasoning and place on a nonstick baking pan.

Get the filling ready to go. In a medium bowl, whisk egg white until frothy. 3 Whisk in ricotta cheese, grate in nutmeg and add salt. 4 Take the drained spinach and squeeze as much liquid as you can out with your hands, then place on the table and press with a paper towel. This is important because if the spinach has too much liquid in it, it will bake out and make the turkey watery. Stir the spinach into the mix vigorously to break it up and blend well. 5 Divide the filling between the turkey pieces. Donít spread all the way to the edge. Roll the turkey over the filling, sealing the edges by folding the meat over and tucking it under as best you can. It doesnít have to be a pinwheel roll-up, just a nice packet with filling inside. Place in 350į oven for 20-25 minutes, depending on the thickness of the breast pieces. Let cool briefly and serve. No matter how well the turkey was rolled up, a bit of ricotta filling usually oozes out. This makes a great topping for rice or pasta. Just add 1 TB. red wine vinegar and 1 tsp. PASTA SPRINKLE, stir vigorously to combine the turkey and filling juices, then add rice or pasta and stir to coat. Serve alongside the turkey roll-ups.

Serves: 4.

Prep. time: 15 minutes.

Cooking time: 20 minutes.

Description
Price
Qty
Bavarian Style Seasoning 1.5 oz. 1/2 cup jar
$5.95
Galena Street Rib and Chicken Rub 3.2 oz. 1/2 cup jar
$7.39
Lemon Pepper Seasoning 2.8 oz. 1/2 cup jar
$7.55
     
Rice Topping:
Pasta Sprinkle .6 oz. 1/2 cup jar
$4.45


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