Turkey and spinach spirals
Prep time 20 min
Cook time 1 hr 15 min
Serves 6
- 2 all-purpose potatoes (350 g/12 oz), peeled and cut into 2.5 cm (1 in) cubes
- 3 garlic cloves
- 50 ml (1/4 c) freshly grated Parmesan cheese
- 1 large egg white
- 1 ml (1/4 tsp) freshly ground black pepper
- 1/2 ml (1/8 tsp) ground nutmeg
- 1/2 skinless, boneless turkey breast (1.25 kg/2 1/2 lbs)
- 1 pkg (283 g/10 oz) frozen chopped spinach, thawed and squeezed dry
- 10 ml (2 tsp) olive oil
- 1 ml (1/4 tsp) salt
- In a large pot, boil the potatoes and garlic in water until the potatoes are tender, about 15 minutes. Remove 30 millilitres (two tablespoons) of the cooking water to a cup, then drain the potatoes. Return the potatoes, garlic and the reserved cooking water to the pot and mash them with a potato masher or an electric mixer on low speed until smooth.
- Stir in the Parmesan, egg white, pepper and nutmeg and combine well, then set aside.
- Preheat the oven to 200°C (400°F). Lightly grease a roasting pan.
- Place the turkey breast on a cutting board with one of the short ends facing you. Using a sharp knife, beginning at one of the long sides, split the turkey breast almost in half, leaving just one centimetre (1/2 inch) uncut at the other long side. Open the breast up like a book so that you have one thin rectangular piece of meat.
- Cover the turkey with the spinach and spread the potato mixture on top.
- Starting at one of the long sides, roll up the turkey breast, jelly roll–style. Tie with cotton string about every five centimetres (two inches) to prevent the stuffing from coming out.
- Place the turkey roll, seam side down, on the roasting pan, brush it with the oil and sprinkle with the salt.
- Roast until the meat is no longer pink, about one hour. Let stand for 10 minutes before slicing.
