Vegetable-Stuffed Turkey Roll
5 or 7 oz turkey breast tenderloin
1/2 cup sliced mushrooms
1/4 medium shredded carrot
1 rib celery, thinly sliced
2 Tbsp diced white onions
1/2 tsp crushed dried thyme
1/2 tsp dried sage
1/4 tsp Morton Lite Salt®
1 slice whole wheat diet bread, toasted and
1-2 Tbsp water
Rinse turkey; pat dry. Place between 2
pieces of clear plastic wrap or wax paper.
With a meat mallet, pound turkey to 1/2
inch thickness. Coat skillet with nonfat
cooking spray. Add mushrooms, carrot,
celery, onion, thyme, sage, salt, and
pepper; cook over medium heat until tender.
Add bread cubes and toss lightly to mix.
Stir in just enough water to moisten. Spoon
stuffing over pounded turkey. Roll
turkey over stuffing, tucking ends under;
secure with string or a toothpick. Place on
a rack in a shallow baking pan. Bake in
a 350 ° F oven, covered loosely with
foil, for 20 to 30 minutes. Remove foil.
Bake another 5 to 10 minutes. Remove string
and let stand 10 minutes before slicing.
Makes 1 Serving