Spinach and Rice Stuffing
Instructions:
- 1 10–ounce package frozen spinach, thawed and chopped
- 1 cup minced onion
- 1 cup fresh mushrooms, sliced
- 3 cups cooked rice (or mixed wild rice)
- 2 tbsp fine breadcrumbs
- 3 cloves garlic, minced
- 1 tsp. basil
- 1/4 tsp. summer savory
- 1/4 tsp paprika
- 1/4 tsp. ground nutmeg
- 1/4 tsp. salt
- 1/4 tsp. fresh ground pepper
- 2 egg whites, slightly beaten
- Saute onions and mushrooms until tender. Remove from heat.
- Add rice, spinach and all seasonings. Stir well.
- Stuff turkey and cook.
- Variation:
- Remove bone from 5 pound turkey breast.
- Flatten turkey meat to even thickness.
- Spread spinach-rice mixture over turkey meat and roll up, jellyroll fashion.
- Tie with heavy string. Brush with margarine.
- Bake uncovered at 325F for 2 hours, basting occasionally.
- Remove from oven and let stand for 10 minutes before slicing.
- Cut turkey roll into slices.