---------- Recipe via Meal-Master (tm) v8.02
  Categories: Poultry, Rice, Dressings
       Yield: 12 servings
       1    (5 Lb.) Turkey Breast,
            Boned & Skinned
       1 c  Minced Onion (1 Medium)
       1 c  Sliced Mushrooms
       3 c  Coooked Brown Rice
       2 tb Fine, Dry Breadcrumbs
       2 cl Garlic, Minced
       1 ts Dried Basil
       1 tb Oleo
     1/4 ts Dried Summer Savory
     1/4 ts Salt
     1/4 ts Pepper
       2    Egg Whites Slightly Beaten
       1 pk Frozen Spinach Drained
            And Thawed.
   Trim Fat From Breast, Remove Tendons.  Place Outer
   Side Of Turkey Breast On Plastic Wrap, Bone Side Up.
   Starting From Center, Slice Horizontally Through
   Thickest Part Of Each Side Of Breast Almost To, But
   Not Through, Outer Edge.  Flip Cut Pieces Over To
   Enlargebreast. Place Plastic Wrap Over Breast, Flatten
   To A More Even Thickness. Place Loose Edges Of Breast
   Over Thinner Portions. Set Aside. Coat A Large
   Nonstick Skillet With Cooking Spray. Place Over
   Medium-High Heat Until Hot. Add Onions & Mushrooms;
   Saute Until Tender.  Remove From Heat.  Add Rice &
   Next 10 Ingredients, Stir Well.  Spread Spinach
   Mixture in Center Of Turkey Within 2 Inches Of Sides;
   Roll Up Jellyroll Fashion, Starting With The Short
   Side, To Approximately An 11 X 6 Inch Roll.  Secure At
   2 Inch Intervals, Using Heavy String. Place, Seam Side
   Down, in A Shallow Roasting Pan Coated With Cooking
   Spray. Brush Turkey Breast Lightly With Oleo.  Bake,
   Uncovered At 325 F. For 2 Hours, Basting Occasionally
   With Remaining Oleo.
    Place Turkey Breast On A Serving Platter.  Let Stand
   10 Min. Before Slicing.  Remove String.  Cut Turkey
   Roll Into Slices.  Place On Individual Plates.
    (Fat 4.4.  Chol. 59.)