2 cloves garlic \u2013 minced
\n1 C. fresh mushrooms \u2013 chopped
\n1 C. cooked spinach — chopped and drained
\n1\/8 tsp. nutmeg
\n1 C. cooked white rice
\n1 C. carrots — grated and blanched
\n1 T. fresh parsley — chopped
\n1\/8 tsp. thyme
\n1\/8 tsp. sage
\nDash pepper
\n2 1\/2 lb. turkey breast, boneless and skinless
\n2 T. honey
\n2 tsp. Dijon mustard
\n1\/3 C. Breadcrumbs<\/p>\n
Saut\u00e9 garlic for 1 minute; add mushrooms and saut\u00e9 over medium-high heat until all liquid has evaporated. Transfer to mixing bowl and add spinach and nutmeg, mixing well; set aside. In separate bowl combine rice, carrot, parsley, herbs, and pepper; set aside. Preheat oven to 350. Lay turkey breast flat; pull out the tendons from the 2 fillets over to the outside. Cover breast with sheet of wax paper and using a meat mallet, lb. to about 1 inch thickness, forming a butterfly or free form rectangle shape. Spread spinach mixture evenly over turkey to about 1 inch from edge of meat, forming a rectangular shape with mixture; top with rice mixture. Fold sides and ends of breast over stuffing to enclose; secure sides and ends with toothpicks. Transfer, seam side down to rack in roasting pan; cover pan with a tent of foil and roast for 1 1\/2 hours. Remove roast from oven and increase oven temperature to 425. Combine honey and Dijon mustard. Remove toothpicks from roast; spread honey mixture over roast and sprinkle with crumbs, making sure top and sides are coated. Return roast to oven and roast until topping is lightly browned, 10-15 minutes.<\/p>\n","protected":false},"excerpt":{"rendered":"
2 cloves garlic \u2013 minced 1 C. fresh mushrooms \u2013 chopped 1 C. cooked spinach — chopped and drained 1\/8 tsp. nutmeg 1 C. cooked white rice 1 C. carrots — grated and blanched 1 T. fresh parsley — chopped 1\/8 tsp. thyme 1\/8 tsp. sage Dash pepper 2 1\/2 lb. turkey breast, boneless and skinless 2 T. honey 2 tsp. Dijon mustard 1\/3 C. Breadcrumbs Saut\u00e9 garlic for 1 minute; add mushrooms and saut\u00e9 over medium-high heat until all…<\/p>\n