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1
Flatten each slice of turkey gently between two sheets of wax paper to between 18 and 1/4 inch thick.
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2
Chill the cutlets until ready to stuff them.
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3
(Wrap in wax paper to prevent drying.)
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4
MUSHROOM SAUCE: place the broth and mushroom pieces in a saucepan.
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5
Add sugar (aspertame, if using) and soy.
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Cover.
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7
Set heat to lowest possible.
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8
The idea is to flavor the broth, not to reduce the sauce.
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9
Use a diffuser, if necessary.
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10
SET UP STEAMER: Scrub potatoes; cut into 1 inch chunks or use the salad reds.
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11
Wash and trim beans; cut into bites, optional.
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12
STUFFING STEP #1: Wash and spin-dry fresh spinach.
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13
Rough chop.
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14
Spray a skillet with vegetable cooking spray, add the onion and garlic, and saute over moderate heat until the onion is translucent, about 3 to 4 minutes.
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15
Add the wine, raise the heat, and bring to a boil, burning off the strong smell of alcohol (about 1 to 1 1/2 mins); then add the spinach.
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16
Cover; cook for 2 minutes to wilt the spinach.
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17
Remove from heat.
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18
Set up a sieve and transfer the spinach and onion to it.
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19
Let it drain until the spinach is cool enough to handle.
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20
STEP #2: While spinach is cooling, measure and mince fresh parsley, thyme, and basil.
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21
Measure the lemon juice and zest and set aside.
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22
Gently squeeze excess moisture from the spinach, (chop some more if needed), place in a bowl.
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23
Flavor with herbs and lemon.
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24
Stir in the breadcrumbs, almond dust, if using, and egg; mix well.
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25
STUFF AND ROLL: Place a turkey cutlet on a work surface and spread evenly with portion of spinach mixture.
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26
Roll up the cutlets.
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27
SHOWTIME: Heat oven to 350F (180C).
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28
Spray a the saute pan with vegetable cooking spray and place over moderate heat.
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29
Add the turkey rolls, seam side down and sear/brown; turning, to brown on all sides, about 5 minutes.
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30
Add 1 cup chicken broth and heat.
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31
Put pan, covered in oven.
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32
Bake about 15 minutes.
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33
Remove cover.
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34
Bake about 4 to 5 minutes.
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35
Meanwhile start the steamer and steam vegetables until just tender (17 mins).
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36
Keep warm.
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37
Remove turkey from oven.
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38
Turn off heat.
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39
Optional: Drain the liquid to the musroom sauce.
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40
Keep rolls warm in the cooling oven.
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41
Thicken sauce with cornstarch mixture.
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42
Arrange food on heated plates.
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43
Sprinkle potatoes and beans with a little ground nutmeg and pepper.
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44
Ladle rolls with sauce.
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45
Serve with a small scoop of cranberry sauce (or sideof shrub); a small salad of endive with ranch dressing may also be served.
