Yield: 8 Ethnicity: French   Meal Type: Main Course, Entrée   Preparation Method: Saute   Product Type: Turkey Sausage - Breakfast, Turkey Cutlets/Steaks

Ingredients

2 10-ounce Packages frozen chopped spinach, thawed and well drained

2 Pounds TURKEY CUTLETS, pounded to 1/4 -1/8-inch thick

1 Pound TURKEY BREAKFAST SAUSAGE, squeezed from casings

3/4 Cup dry white wine

1/2 Cup celery, chopped

1/4 Cup green onion, chopped

1 Teaspoon dried rosemary, crushed

1/2 Teaspoon salt

1/4 Teaspoon white pepper

Roasted Red Pepper Sauce

1/4 Cup green onion, chopped

On each flattened cutlet, arrange 1/4 cup well-drained spinach. Spread 2 ounces sausage over spinach and roll cutlet, jelly roll-style from narrow end. (Moisten hand with a little water to prevent sausage from sticking.) In large non-stick skillet, over medium-high heat, combine wine, celery, onions, rosemary, salt and pepper. Arrange turkey rolls seam side down in skillet. Add cold water to cover rolls if necessary; bring mixture to a boil. Reduce heat to low, cover and simmer 25 to 30 minutes or until turkey is tender, sausage is no longer pink and meat thermometer reaches 170 degrees F. Reserve poaching liquid for Roasted Red Pepper Sauce. To serve, slice each turkey roll into fourths. Spoon 1/4 cup Roasted Red Pepper Sauce on each of eight plates and place turkey over top of sauce. Garnish with chopped green onions. *Nutrient analysis includes NTF Roasted Red Pepper Sauce.

Recipe Source: Recipe by The National Turkey Federation

Nutrition Facts Calories 263   % Daily Value* Total Fat 8g 27% Cholesterol 107mg Sodium 700mg Total Carbohydrate 7g Protein 41g   *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on you calorie needs:   Calories: 2000 2500 Total Fat Less than 65g 80g Sat Fat Less than 20g 25g Cholesterol Less than 300mg 300mg Sodium Less than 2,400mg 2,400mg Total Carbohydrate   300g 375g Dietary Fiber   25g 30g Calories per gram: Fat 9 Carbohydrate 4 Protein 4