Start with a turkey breast. I found a Hormel package already seasoned (not exactly what I was looking for, but it turned out okay). In the package it had two breasts. I butterflied the pieces and pounded them flat with a kitchen mallet.
The next thing I did was blend some low fat cream cheese and honey mustard sauce together. I painted that all over the breast. Then I layered on the following ingredients:
- fresh spinach leaves
- stuffing (I made a stovetop version)
- dried cranberries
|We devoured the first one
Firmly pat down the mixture and be sure to leave about 1/2 inch all around the perimeter so it doesn't squeeze out when you roll it (lengthwise). You absolutely need a second pair of hands to help; while you hold the breast, they can tie up the breast in several places with twine.
I baked it at 325 degrees for just about an hour, or until the internal temp was 170 degrees. It makes for a lovely presentation (Martha would be proud) on a platter of lettuce and pecans and sliced it looks beautiful. Good enough to eat.
We also had sweet potato casserole, turkey gravy, asparagus, freshly baked bread, applesauce and grilled venison. Can't wait for leftovers!