Ingredients Jump to Instructions ↓

  1. Grilled Walnut-Stuffed Turkey Rolls

  2. Serving Size : 6

  3. 1 1/2 cups nonfat plain yogurt

  4. 2 Tbsp lemon juice

  5. 2 Tbsp fresh chives, chopped

  6. 1 Tbsp olive oil

  7. 1/2 cup onions, chopped

  8. 10 oz frozen spinach, thawed

  9. 1 cup fresh white bread crumbs

  10. 3/4 cup walnuts, finely chopped

  11. 2 Tbsp fresh thyme, chopped

  12. 1/2 cup chicken broth

  13. salt and pepper, to taste

  14. 8 boneless skinless turkey breast, slices (1 1/2-1 3/4 Lbs.)

  15. sprig parsley for garnish

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

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

  18. Heat the oil in a large skillet. Add the onions; cook until soft,

  19. about 5 minutes. Put the spinach in a strainer; press on it firmly

  20. to remove the excess liquid. Add the spinach to the skillet; cook

  21. 3 minutes more. Transfer the mixture to a large bowl. Add the bread

  22. crumbs, walnuts and thyme; then stir and toss with a fork to combine.

  23. Add the water or broth; stir until blended. Season with salt and pepper.

  24. Place the turkey breast slices in a single layer on your work

  25. surface. Sprinkle lightly with salt and pepper. Divide the spinach

  26. mixture evenly among the turkey slices, patting and spreading it

  27. over the top half of each slice. Starting from the filled end, roll

  28. up each slice pinwheel style to enclose the stuffing and make a

  29. log-shaped roll. Coat each with no-stick cooking spray.

  30. 4 to 6 inches from hot

  31. coals for about 15 minutes. Turn the rolls three or four times,

  32. until they are well browned and turkey is completely cooked. Arrange

  33. the rolls on a platter. They are also very good cold. Spoon some

  34. of the yogurt sauce over the tops and garnish with the parsley.

  35. Pass sauce at the table.


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