-
1
In a nonreactive bowl, stir together the yogurt, lemon juice, and chives; set aside until serving.
-
2
This will have to be refrigerated if the wait is more than 1 hour.
-
3
Heat the oil in a large skillet.
-
4
Add the onions; cook until soft, about 5 minutes.
-
5
Put the spinach in a strainer; press on it firmly to remove the excess liquid.
-
6
Add the spinach to the skillet; cook 3 minutes more.
-
7
Transfer the mixture to a large bowl.
-
8
Add the bread crumbs, walnuts and thyme; then stir and toss with a fork to combine.
-
9
Add the water or broth; stir until blended.
-
10
Season with salt and pepper.
-
11
Place the turkey breast slices in a single layer on your work surface.
-
12
Sprinkle lightly with salt and pepper.
-
13
Divide the spinach mixture evenly among the turkey slices, patting and spreading it over the top half of each slice.
-
14
Starting from the filled end, roll up each slice pin- wheel style to enclose the stuffing and make a log-shaped roll.
-
15
Coat each with no-stick cooking spray.
-
16
Prepare your grill.
-
17
Grill the turkey rolls 4 to 6 inches from hot coals for about 15 minutes.
-
18
Turn the rolls three or four times, until they are well browned and turkey is completely cooked.
-
19
Arrange the rolls on a platter.
-
20
They are also very good cold.
-
21
Spoon some of the yogurt sauce over the tops and garnish with the parsley.
-
22
Pass sauce at the table.
