Rolled Stuffed Turkey Breasts
2 teaspoons margarine, divided
2 tablespoons minced shallots
2 garlic cloves, minced
1 cup finely chopped mushrooms
1 cup drained cooked chopped spinach (or thawed and drained frozen chopped spinach)
1 teaspoon salt, divided
1/8 teaspoon ground nutmeg
1 cup each cooked short-grain rice and blanched grated carrot
1 tablespoon chopped fresh parsley
1/4 teaspoon celery seed
1/8 teaspoon each ground thyme and ground sage
Dash white pepper
6-pound turkey breast, boned and skinned
2 tablespoons honey, mixed with 2 teaspoons Dijon-style mustard
1/3 cup plus
2 teaspoons plain dried bread crumbs
Garnish:
Thyme sprigs
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