SPINACH STUFFED TURKEY MEATLOAF
This turkey meatloaf is filled with a spinach-mushroom mixture and topped with shredded mozzarella cheese for a delicious weeknight meal.
Provided by Quaker®
Categories Trusted Brands: Recipes and Tips Quaker® Oats
Time 35m
Yield 6
Number Of Ingredients 12
Steps:
- Heat oven to 375 degrees F. Lightly spray medium skillet with cooking spray.
- Cook mushrooms and onion in skillet over medium-low heat 4 minutes or until onion is tender; remove from heat.
- Add spinach, 1/4 cup mozzarella cheese and Parmesan cheese; mix well. Set aside.
- In large bowl, combine turkey, oats, milk, egg white, Italian seasoning, salt and pepper; mix lightly but thoroughly.
- Spoon 2/3 of turkey mixture lengthwise down center of 11 x 7-inch glass baking dish.
- Form a deep indentation down middle of turkey; fill indentation with reserved spinach mixture.
- Top with remaining turkey, forming a loaf.
- Seal edges to completely enclose spinach filling.
- Bake 30 to 35 minutes or until thermometer registers 170 degrees F and juices show no pink color.
- Remove from oven; sprinkle with remaining mozzarella cheese.
- Return to oven 1 to 2 minutes or until cheese melts.
- Let stand 5 minutes before slicing.
Nutrition Facts : Calories 192.2 calories, Carbohydrate 11.3 g, Cholesterol 63.9 mg, Fat 3.9 g, Fiber 2.3 g, Protein 27.9 g, SaturatedFat 1.9 g, Sodium 397.1 mg, Sugar 1.9 g
SPINACH-FILLED TURKEY ROLL
This attractive ground turkey loaf from Louise Tomb of Harrison Valley, Pennsylvania is something special, but you won't have to fuss a lot. The tasty entree features a swirl of spinach filling that's flavored with mushrooms, celery and green onions.
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- 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., 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., 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.
Nutrition Facts : Calories 297 calories, Fat 15g fat (5g saturated fat), Cholesterol 150mg cholesterol, Sodium 470mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 4g fiber), Protein 26g protein. Diabetic Exchanges
SPINACH-ARTICHOKE STUFFED ROLLS
These fluffy rolls look unassuming on the outside, but on the inside, they're generously filled with creamy spinach-artichoke dip. They're inspired by bierock, a bun of Eastern European origin that is traditionally stuffed with ground meat and onions - but this creamy meatless version takes the cake. If you have a little spinach-artichoke dip leftover, snack on it hot or cold with pita chips, or use it to fill a sandwich or an omelet.
Provided by Erin Jeanne McDowell
Categories breads
Time 1h15m
Yield 9 rolls
Number Of Ingredients 15
Steps:
- In a medium pot, heat the milk over medium-low until just warm to the touch (about 95 degrees).
- In the bowl of an electric mixer fitted with the dough hook attachment, combine the flour, sugar, egg and egg yolk, butter, yeast, salt and the warm milk. Mix on low speed for 4 minutes, then increase the speed to medium and mix until smooth, about 2 minutes.
- Transfer the dough to a lightly greased bowl. Cover with plastic wrap and let rise in a warm place for 1 hour.
- Divide the dough into 9 even pieces (about 120 grams each), and shape them into balls using your hands. Cover with plastic wrap and let rest for 15 minutes while you make the filling.
- Make the filling: In a medium bowl, stir together the artichoke hearts, spinach, cream cheese, Parmesan, salt and pepper. Line a baking sheet with parchment paper.
- Use the palm of your hand to flatten each ball of dough to about 1/2-inch thick and about 4 1/2 to 5 inches wide. Scoop 3 tablespoons of filling into the center. Wrap the dough around the filling and pinch firmly to seal. Use your hands to shape the dough into balls. Repeat with the remaining dough.
- Transfer rolls seam side down to the prepared baking sheet, spacing them evenly and staggering slightly. Cover with plastic wrap and let rise for 30 to 35 minutes in a warm place.
- Heat the oven to 375 degrees. In a small bowl, beat the remaining egg. Brush the surface of each roll with the beaten egg and sprinkle generously with sesame seeds. Bake until the rolls are golden-brown, 25 to 30 minutes. (They may spread and touch while baking, which is O.K.)
- Let cool for 10 to 15 minutes before serving. Wrap leftover rolls tightly in plastic wrap and store at room temperature.
Nutrition Facts : @context http, Calories 497, UnsaturatedFat 6 grams, Carbohydrate 66 grams, Fat 19 grams, Fiber 5 grams, Protein 17 grams, SaturatedFat 10 grams, Sodium 546 milligrams, Sugar 9 grams, TransFat 0 grams
STUFFED TURKEY ROLL
When a friend gave me some ground turkey to use up, I looked for an inventive way to prepare it. I found this recipe while scouring through my collection. My family loves it because of the stuffing in the middle. For a variation, I sometimes use cheese on top instead of bacon.-Patricia Eckard, Singers Glen, Virginia
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the egg, oats, salt and pepper. Crumble turkey over mixture and mix well. Pat into a 12x9-in. rectangle on a piece of heavy-duty foil; set aside., In a large saucepan, saute onion and celery in butter until tender. Remove from the heat. Stir in water, sage and thyme. Add stuffing; stir until well coated. Spoon over turkey to within 1 in. of edges. Roll up, jelly-roll style, starting with a short side and peeling away foil while rolling., Place loaf, seam side down, in a greased 9x5-in. loaf pan. Place bacon strips over top. Bake, uncovered, at 325° for 60-70 minutes or until meat is no longer pink and a thermometer reads 165°.
Nutrition Facts : Calories 522 calories, Fat 35g fat (13g saturated fat), Cholesterol 161mg cholesterol, Sodium 958mg sodium, Carbohydrate 28g carbohydrate (2g sugars, Fiber 3g fiber), Protein 25g protein.
SPINACH TURKEY ROLL
My husband doesn't care much for garlic, so I use elephant garlic, which is milder. He never mentions the garlic being too strong in this recipe, so we're both satisfied with the results. --Delia Kennedy of Deer Park, Washington
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a bowl, combine 1/4 cup spaghetti sauce, eggs, bread crumbs, onion, garlic, basil, oregano and mustard. Crumble turkey over mixture and mix well., On a sheet of waxed paper, pat turkey mixture into a 12x8-in. rectangle. Sprinkle with spinach and cheese. Roll up jelly-roll style, starting with a short side and peeling waxed paper away while rolling. Seal seam and ends. Place seam side down in a 15x10x1-in. baking pan coated with cooking spray., Bake, uncovered, at 350° for 50-60 minutes or until a thermometer reads 165°. Let stand for 5 minutes before slicing. Heat remaining spaghetti sauce; serve over turkey.
Nutrition Facts : Calories 230 calories, Fat 11g fat (4g saturated fat), Cholesterol 137mg cholesterol, Sodium 395mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 3g fiber), Protein 20g protein. Diabetic Exchanges
SPINACH STUFFED TURKEY ROLL REDONE
After trying another recipe for this from here on Zaar and finding it very bland I re-did it and this is the result. Got inspiration from Shaye and Taste of Home magazine. This is a good, low carb, low fat meal with a ton of flavor. Very pretty when sliced too.
Provided by riffraff
Categories Poultry
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a large skillet, sauté mushrooms, green onions, celery and chopped garlic in butter till tender.
- Stir in spinach and salt, heat through.
- Remove from heat and allow to cool.
- Add in Parmesan cheese.
- In a large bowl combine egg, bread crumbs.
- minced onion, smashed garlic, soup mix and black pepper.
- Crumble turkey over mixture and mix well.
- On a large piece of foil or wax paper pat turkey mixture into rectangle that is about a half inch thick.
- Spread the cooled spinach mixture to within 1 inch of the edges.
- Roll up, starting with the short side, seal seams and the ends. You use the foil or the wax paper to help with the rolling.
- Place seam side down on a foil lined pan that at least has a lip on it (to catch any juices), (coat foil with cooking spray).
- Cover and bake at 350°F for about 50 minutes.
- Uncover and bake 10 minutes longer until meat thermometer reads 165°F.
- Let stand 5 minutes before cutting.
TURKEY & SPINACH STUFFING CASSEROLE
I know dried cranberries may seem like an odd ingredient to include in this dish, but they add just a hint of sweetness that makes an easy casserole so special. -Gilda Lester, Millsboro, Delaware
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. In a large saucepan, bring broth and butter to a boil. Remove from heat. Add stuffing mix; stir until moistened. Stir in turkey, spinach and cranberries., Transfer to a greased 11x7-in. baking dish. Sprinkle with cheese. Bake, uncovered, 10-15 minutes or until cheese is melted.
Nutrition Facts : Calories 565 calories, Fat 24g fat (12g saturated fat), Cholesterol 125mg cholesterol, Sodium 1259mg sodium, Carbohydrate 43g carbohydrate (15g sugars, Fiber 2g fiber), Protein 42g protein.
BLUE CHEESE-SPINACH STUFFED TURKEY BREAST
Make and share this Blue Cheese-Spinach Stuffed Turkey Breast recipe from Food.com.
Provided by Derf2440
Categories Spinach
Time 1h45m
Yield 14 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350f degrees, coat roasting pan and rack with nonstick cooking spray.
- Unroll turkey breast; rinse and pat dry.
- Place between 2 sheets of plastic wrap.
- Pound turkey breast with flat side of meat mallet to create even piece about 1 inch thick.
- Remove and discard skin from one side of turkey breast; turn meat over so skin side faces down.
- Combine spinach, blue cheese, cream cheese, green onions, mustard, basil and oregano in medium bowl, mix well.
- Spread evenly over turkey breast.
- Roll up turkey so skin side is on top.
- Secure with tooth picks if necessary.
- Carefully place turkey breast on rack; sprinkle with pepper and paprika.
- Roast 1 1/2 hours or until no longer pink in centre of breast.
- Remove from oven and let stand 10 minutes before removing skin and slicing.
- Cut into 1/4 inch slices.
Nutrition Facts : Calories 211.7, Fat 10.1, SaturatedFat 3.4, Cholesterol 79.1, Sodium 169.2, Carbohydrate 1.9, Fiber 1, Sugar 0.3, Protein 27.1
SPINACH-STUFFED TURKEY SCALOPPINE
Make and share this Spinach-Stuffed Turkey Scaloppine recipe from Food.com.
Provided by PugGrannie
Categories Poultry
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place turkey on sheet of waxed paper. Top turkey with prosciutto, cutting slices to fit, then with spinach leaves.
- Roll turkey jelly-roll fashion to enclose filling; secure with toothpicks if necessary.
- Sprinkle rolls with flour and 1/2 teaspoon pepper.
- If not cooking rolls right away, transfer to plate; cover with plastic wrap and refrigerate up to 4 hours.
- When ready to cook rolls, in nonstick 12" skillet, heat oil over medium heat until hot but not smoking.
- Add rolls to skillet and cook 6-7 minutes or until browned on all sides, turning frequently.
- Cover skillet and cook 7 minutes longer or until turkey is no longer pink in center of roll, turning over once. Transfer to plate. Cover with foil to keep warm.
- To drippings in skillet, add chicken broth; heat to boiling over medium high heat. Boil 4-5 minutes or until broth thickens slightly and is reduced to about 1/2 cup.
- Remove toothpicks from rolls. Serve rolls with sauce.
Nutrition Facts : Calories 202.4, Fat 10.8, SaturatedFat 2.5, Cholesterol 64.5, Sodium 85.5, Carbohydrate 2.1, Fiber 0.3, Sugar 0.1, Protein 23.4
SPINACH STUFFED CHICKEN BREASTS
Make and share this Spinach Stuffed Chicken Breasts recipe from Food.com.
Provided by Felix4067
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place each chicken breast half between two slices of plastic wrap and pound with meat mallet until 1/4 inch thick.
- Preheat oven to 350°F.
- Pat spinach dry with paper towels.
- Combine spinach, Parmesan, lemon peel and black pepper in a large bowl.
- Spray a small nonstick skillet with cooking spray; add mushrooms.
- Cook over medium heat 3-4 minutes or until tender, stirring frequently.
- Arrange 1 1/2 slices of turkey ham over each chicken breast.
- Spread each with 1/4 of spinach mixture.
- Top each with 1/4 of mushrooms.
- Beginning with longer side, roll chicken tightly; tie with kitchen string or secure with toothpicks.
- Place rolls in 9-inch square baking pan, seam side down.
- Lightly spray chicken with cooking spray.
- Pour grape juice over chicken rolls.
- Bake 30 minutes or until chicken is no longer pink.
- Remove string or toothpicks; cut rolls int 1/2-inch diagonal slices.
- Arrange on plate; pour pan juices over chicken.
Nutrition Facts : Calories 288.9, Fat 4.3, SaturatedFat 1.2, Cholesterol 77.7, Sodium 207.3, Carbohydrate 34.3, Fiber 1.5, Sugar 32.4, Protein 28.3
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