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home > recipes > appetizers > grilled walnut-stuffed turkey rolls
* Exported from MasterCook II * Grilled Walnut-Stuffed Turkey Rolls Recipe By : Sun-Sentinel 9-21-95 Serving Size : 6 Preparation Time :0:00 Categories : Nuts Turkey Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 Cups Nonfat Plain Yogurt 2 Tbsp Lemon Juice 2 Tbsp Fresh Chives -- chopped 1 Tbsp Olive Oil 1/2 C Onions -- chopped 1 Box (10 Oz.) Frozen Spinach -- thawed 1 C Fresh White Bread Crumbs 3/4 C Walnuts -- finely chopped 2 tbsp Fresh Thyme -- chopped 1/2 C Chicken Broth Salt And Pepper -- to taste 8 Boneless Skinless Turkey Breast -- slices (1 1/2-1 3/4 Lbs.) sprig Parsley -- garnish In a nonreactive bowl, stir together the yogurt, lemon juice, and chives; set aside until serving. This will have to be refrigerated if the wait is more than 1 hour. Heat the oil in a large skillet. Add the onions; cook until soft, about 5 minutes. Put the spinach in a strainer; press on it firmly to remove the excess liquid. Add the spinach to the skillet; cook 3 minutes more. Transfer the mixture to a large bowl. Add the bread crumbs, walnuts and thyme; then stir and toss with a fork to combine. Add the water or broth; stir until blended. Season with salt and pepper. Place the turkey breast slices in a single layer on your work surface. Sprinkle lightly with salt and pepper. Divide the spinach mixture evenly among the turkey slices, patting and spreading it over the top half of each slice. Starting from the filled end, roll up each slice pinwheel style to enclose the stuffing and make a log-shaped roll. Coat each with no-stick cooking spray. Prepare your grill. Grill the turkey rolls 4 to 6 inches from hot coals for about 15 minutes. Turn the rolls three or four times, until they are well browned and turkey is completely cooked. Arrange the rolls on a platter. They are also very good cold. Spoon some of the yogurt sauce over the tops and garnish with the parsley. Pass sauce at the table. Recipe from California Walnuts. Per serving: 376 calories, 16 grams fat, 37% calories from fat. - - - - - - - - - - - - - - - - - - Salli Schwartz Pres. 1689 N. Hiatus Road #156 HONN Productions, Inc. Pembroke Pines, FL 33026

Grilled Walnut-stuffed Turkey Rolls


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keyword: grilled
keyword: walnut
keyword: stuffed
keyword: turkey
keyword: rolls
recipes for appetizers
recipes by honn
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(posted September 27, 1998)


* Exported from MasterCook II *

Grilled
Walnut-Stuffed Turkey Rolls

Recipe By : Sun-Sentinel 9-21-95
Serving Size : 6 Preparation Time :0:00
Categories :
Nuts
Turkey
Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 Cups Nonfat Plain Yogurt
2 Tbsp
Lemon Juice
2 Tbsp Fresh Chives -- chopped
1 Tbsp
Olive Oil
1/2 C Onions -- chopped
1 Box (10 Oz.) Frozen
Spinach -- thawed
1 C Fresh White
Bread Crumbs
3/4 C Walnuts -- finely chopped
2 tbsp Fresh
Thyme -- chopped
1/2 C
Chicken Broth
Salt And Pepper -- to taste
8 Boneless Skinless
Turkey Breast -- slices
(1 1/2-1 3/4 Lbs.)
sprig
Parsley -- garnish

In a nonreactive bowl, stir together the yogurt,
lemon juice, and chives; set aside until serving.

This will have to be refrigerated if the wait is more than 1 hour.

Heat the oil in a large
skillet. Add the onions; cook until soft, about 5 minutes. Put the spinach in a strainer; press on it firmly to remove the excess liquid. Add the spinach to the skillet; cook 3 minutes more. Transfer the mixture to a large bowl. Add the
bread crumbs, walnuts and thyme; then stir and toss with a fork to combine. Add the water or broth; stir until blended. Season with salt and pepper.

Place the
turkey breast slices in a single layer on your work surface. Sprinkle lightly with salt and pepper. Divide the spinach mixture evenly among the turkey slices, patting and spreading it over the top half of each slice. Starting from the filled end, roll up each slice pinwheel style to enclose the stuffing and make a log-shaped roll. Coat each with no-stick cooking spray.

Prepare your
grill. Grill the
turkey rolls 4 to 6 inches from hot coals for about 15 minutes. Turn the rolls three or four times, until they are well browned and turkey is completely cooked. Arrange the rolls on a platter. They are also very good cold. Spoon some of the yogurt sauce over the tops and garnish with the parsley. Pass sauce at the table.
Recipe from
California Walnuts.
Per serving: 376 calories, 16 grams
fat, 37% calories from fat.

- - - - - - - - - - - - - - - - - -

Salli Schwartz Pres. 1689 N. Hiatus Road #156
HONN Productions, Inc. Pembroke Pines, FL 33026


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