Recipe - Vegetable-Stuffed Trout

1 tablespoon Salad Oil
1 md Onion; chopped
2 Cloves Garlic; crushed
1 pack (10 0Z) Frozen Leaf Spinach;
thawed
1 cn Chicken Broth; divided
One half teaspoon Poultry Seasoning
One half teaspoon Salt
1/8 teaspoon Pepper
5 pound Turkey Breast; boned
1 small Red Pepper; julienned
1 small Yellow Pepper; julienned
One half cup ReducedCalorie Italian
Salad Dressing
2 tablespoon Cornstarch

1. In skillet, heat 1 tablespoon salad oil. Add onion and garlic; saute 3
minutes, until onion is just tender. Add spinach, One half cup broth, the
poultry seasoning, salt and pepper. Cook, uncovered, 2 minutes, or until
liquid has evaporated.

2. Preheat oven to 325. Place turkey, skin side down, on work surface. With
knife, butterfly breast, making horizontal cuts in thickest part. Spread
spinach mixture over breast to within 1 inch of edge. Arrange pepper strips
down center. Bring long edges together and form a roll. With kitchen
string, tie securely. Place roll on rack in roasting pan; brush with
dressing.

3. Roast 1 hour; pour remaining broth over turkey. Roast 1 One fourth hours
longer, or until meat thermometer registers 170. Place on carving board;
for easier slicing, let stand 10 minutes.

4. Place cornstarch in small bowl; blend in One fourth cup water; set aside. Place
roasting pan on range; over high heat, stir to loosen brown bits. Strain
into small saucepan; spoon off fat. Stir in cornstarch mixture. Bring to
boiling; cook, stirring, 1 minute, until thickened. Serve with turkey.

Recipe by: McCall's

Posted to recipeludigest Volume 01 Number 388 by James and Susan Kirkland
kirkland@gj.net on Dec 20, 1997