Turkey Breast Stuffed with Spinach and Wild Rice
Turkey breast tenderloins are used to wrap a filling of spinach, basil, and wild rice with just a touch of garlic. They are served with vinaigrette flavored with roasted red peppers, and a tomato basket garnish.
- Roma tomatoes - 4
- Virgin olive oil - 3/4 cup
- Mixed Herbs - 1/4 cup, chopped (thyme, rosemary, and parsley)
- Salt and freshly ground pepper
- Mixed Greens - 2 cups
- Chunky Red Pepper Vinaigrette
- Red Bell Peppers - 2, roasted, peeled, and seeded
- White Wine Vinegar - 1/4 cup
- Olive Oil - 3/4 cup
- Turkey tenderloins - 4
- Roasted Garlic - 1/3 cup
- Basil leaves - 2 cups
- Spinach leaves - 2 cups, blanched
- Cooked wild rice - 1 cup
To prepare the garnish: Cut the tops off the Roma tomatoes and hollow out the insides. Combine the olive oil and herbs in a small bowl and blend with a stick blender. Season with salt and pepper. Set aside until ready to serve.
To prepare the vinaigrette: Roughly chop the peppers. Put the vinegar, oil, and half the pepper pieces in a non-aluminum bowl and blend with a stick blender until emulsified. Add the remaining pepper pieces and buzz 2 or 3 times to combine. Set aside.
To prepare the turkey: Remove the sinew from the end of a turkey tenderloin: With a sharp small knife, cut along the sinew down the center of the tenderloin (it extends about half way down), then lift it away. Leave the tenderloin intact under the sinew. Following the same cutting line, extend it to the end of the tenderloin. Do not cut down all the way through the meat. Turning the knife on its side, cut to the right to within half an inch of the edge of the meat and open out the flap. Repeat on the left side, butterflying the tenderloin. Spread the meat between two pieces of plastic wrap and pound into a 1/2-inch-thick circle with a mallet. Remove the plastic; season with salt and pepper. Repeat with all tenderloins.
Spread a thin layer of roasted garlic over the meat. Overlapping slightly, cover one half of a tenderloin with basil leaves, and the other half with spinach leaves. Spread 1/4 cup of wild rice over the leaves. Roll up the tenderloin from the end, right down the center line of the leaves. Cut a piece of plastic wrap long enough to go around the turkey roll at least twice and roll the tenderloin in the plastic wrap, tightening it as you roll, When you have at least 2 turns of plastic wrap around the tenderloin roll, twist the ends tightly to seal. Repeat with all tenderloins.
Bring a large pan of water to a boil, then reduce the heat to medium and put the turkey rolls in the water. Poach for 20 minutes, or until the internal temperature reaches 160 F. Remove and place on a work surface. Let cool enough to handle.also be served cold. Slice each through the plastic into about 5 portions, then gently remove the plastic. The rolls may also be served cold.
To serve: Toss the greens in a little of the herbed oil and arrange in the hollowed Roma tomatoes. Place one on each serving plate. Arrange the slices from one turkey roll on each serving plate, slightly overlapping the slices. Spoon the pepper vinaigrette along the inside edges of the turkey slices. Spoon the remaining herbed oil along the outside edges.