Turkey rolled and stuffed with Heart Smart ingredients and tastes good to boot. It just doesn't get any better.
Turkey, lean & mean. Excellent in high-protein, low-fat and a good source of zinc and vitamin B12.
Spinach, which helps prevent hardening of the arteries and is loaded with antioxidant and anti-cancer agents.
Craisins, meaning dried cranberries. Power packed with antioxidants which help prevent heart problems and reduce bad cholesterol. Brown Rice, is rich in fiber and helps control cholesterol and high blood pressure.
Add a little Swiss Cheese (low sodium of course) to the mix for a creamy texture and a tad of low sodium Bacon for the ultimate flavor and you have just created a Lean Mean Heart Smart Machine…
So you can see that eating well can be really tasty, easy to make and more importantly, Heart Smart.
Prepare Mama Carol’s Poultry Rub and set aside.
Chop: Garlic, Celery, Green Onions, Walnuts, Basil & Parsley.
Grate: Lemon Zest
Prepare Brown Rice
Rinse brown rice with cool water. Place a pot on the stove.
Place brown rice into pot and cover the rice with water.
(2 1/2 cups of water to 1 cup of brown rice)
Soak for 20 minutes
Set the heat to maximum and bring to a boil – Uncovered.
Lower the heat and place the lid on the pot when simmering.
simmer for 20 minutes.
Turn the heat off keeping the lid on the pot (no peeking)
Let the rice sit for 10 minutes – covered
Remove lid, fluff with a fork and allow to cool slightly.
Place a large skillet on the stove. Place 4 cups of water in skillet and
season water with no salt seasoning. Heat skillet to medium. When the
water is boiling lower the heat to a simmer and place the spinach into
simmering water. Cook until spinach becomes just wilted. Remove spinach
from skillet and rinse with cold water to stop the cooking.
Reserve the spinach water with all of its spices till needed at roasting time.
Chop spinach and set aside till needed
Place a Frying Pan on the stove and heat to medium. Place strips of bacon in skillet one at a time. Cook for 2 minutes per side.
Drain bacon grease onto a paper towel. Allow bacon to cool then chop into small pieces. Set aside till needed.
Discard bacon grease from pan.
In a Mortar & Pestle or mixing bowl, Place: Rosemary (1/2 tsp), Red pepper flakes (1/4 tsp), Nutmeg (1/2 tsp),Cinnamon (1/4 tsp),
Black pepper (1/2 tsp), No-salt seasoning (1/2 tsp), Garlic (2 cloves, chopped). Mix all spices by mashing them together in a downward motion to form a paste.
In a large mixing bowl Place: Spinach – chopped, Bacon - chopped, Celery - chopped, Walnuts - chopped, Craisins, Lemon Zest,
Green Onion - chopped, Basil - chopped, Parsley - chopped, Rice – cooked and Herb mix.
Pour ½ cup egg substitute onto spice mix (2 eggs) Mix all ingredients together well to create a balanced mixture of stuffing.
Pre-heat oven to 400 degrees f.
Place the turkey breast on a flat surface. Remove the skin in one piece and set aside. You will need it later.
Cut the breast in half from one side to the other side leaving the breast attached at the opposite end. Place plastic food wrap over the breast. With a meat mallet or pot, lightly pound to flatten the breast to 1/2 of an inch. Remove the food wrap and sprinkle the breast with Mama’s Poultry seasoning and No-salt seasoning (1/2 tsp).
Lay Swiss cheese on top of breast and lay an even layer of the stuffing on top of the cheese leaving an inch clear all around the sides.
Using both hands: Roll from one side of the breast towards the center.
Keep the roll tight as you go and making sure the stuffing stays inside.
Place reserved skin around the roll.
Cut butcher string 6 feet long. Place the string around one end of the
roast and make a knot. Using your hand create another loop and
place it around the roast. Pull the loop through the existing loop
to connect. Space the loops about 2 inches apart.
Continue with the loops until the roast is completely tied up.
Place the turkey roast into a baking pan on a roasting rack. Sprinkle with
Mama’s poultry seasoning and black pepper then squirt with olive oil spray.
Pour reserved 3 cups of spinach water into pan and 2 cups of white wine.
Place pan into oven. Cook for 1 hour
Roast will be done when it reaches a temperature of 160 degrees and the skin
is golden and crisp.
Place roast on a serving plate and allow to rest for 15 minutes before slicing.