Spinach-Filled Turkey Roll

Name: Spinach-Filled Turkey Roll
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

12 ingredients

3 steps

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

1

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.
2

On a large piece of heavy-duty foil, pat turkey mixture into a 16x10-in. rectangle. Spread spinach mixture to within 1 in. of edges. Roll up, starting with a short side; seal seams and ends.
3

Place seam side down in a 13x9-in. baking dish coated with cooking spray. Cover and bake at 350° for 50 minutes. Uncover; bake 10 minutes longer or until a thermometer reads 165°. Let stand for 5 minutes before cutting.