Turkey Spinach And Mashed Potato Roll
|All-purpose potatoes||12 Ounce, peeled and cut into 1 -inch cubes (2 Medium Pieces)|
|Garlic||3 Clove (15 gm), peeled|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Egg white||1 Large|
|Black pepper||1⁄4 Teaspoon|
|Ground nutmeg||1⁄8 Teaspoon|
|Skinned boned turkey breast||2 1⁄2 Pound (1/2 Piece)|
|Frozen chopped spinach||10 Ounce, thawed and squeezed dry (1 Package)|
|Olive oil||2 Teaspoon|
|Salt||1⁄4 Teaspoon (Or To Taste)|
1 In a large saucepan of boiling water, cook the potatoes and garlic for about 12 minutes or until the potatoes are tender. Drain, reserving 2 tablespoons of the cooking water. Return the potatoes, garlic, and reserved cooking water to the saucepan and mash them until smooth. Stir in the cheese, egg white, pepper, and nutmegand combine well; set aside.
2 Preheat the oven to 400°F. Place the turkey breast, which is oblong in shape, on a cutting board with one of the short ends facing you. Using a sharp knife and beginning at one of the long sides, split the turkey breast almost in half, leaving just 1/2 inch uncut at the other long side. Now open the breast up like a book so that you have one thin rectangular piece of meat. Cover the turkey with the spinach and spread the potato mixture on top.
3 Starting at one of the long sides, roll up the turkey breast jelly-roll fashion. Tie with string about every 2 inches to prevent the stuffing from coming out. Place the turkey roll, seam side down, on a lightly greased roasting pan, brush it with the oil, and sprinkle with the salt. Roast for 1 hour or until the meat is cooked through. Let stand for
10 minutes before slicing.