*  Exported from  MasterCook II  *
 
                    Grilled Walnut-Stuffed Turkey Rolls
 
 Recipe By     : Sun-Sentinel  9-21-95
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Nuts                             Turkey
                 Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2  Cups          Nonfat Plain Yogurt
    2      Tbsp          Lemon Juice
    2      Tbsp          Fresh Chives -- chopped
    1      Tbsp          Olive Oil
      1/2  C             Onions -- chopped
    1      Box           (10 Oz.) Frozen Spinach -- thawed
    1      C             Fresh White Bread Crumbs
      3/4  C             Walnuts -- finely chopped
    2      tbsp          Fresh Thyme -- chopped
      1/2  C             Chicken Broth
                         Salt And Pepper -- to taste
    8                    Boneless Skinless Turkey Breast -- slices
                         (1 1/2-1 3/4 Lbs.)
           sprig         Parsley -- garnish
 
 In a nonreactive bowl, stir together the yogurt, lemon juice, and chives;
 set aside until serving. This will have to be refrigerated if the wait is
 more than 1 hour.
 Heat the oil in a large skillet. Add the onions; cook until soft, about 5
 minutes. Put the spinach in a strainer; press on it firmly to remove the
 excess liquid. Add the spinach to the skillet; cook 3 minutes more. Transfer
 the mixture to a large bowl. Add the bread crumbs, walnuts and thyme; then
 stir and toss with a fork to combine. Add the water or broth; stir until
 blended. Season with salt and pepper.
 Place the turkey breast slices in a single layer on your work surface.
 Sprinkle lightly with salt and pepper. Divide the spinach mixture evenly
 among the turkey slices, patting and spreading it over the top half of each
 slice. Starting from the filled end, roll up each slice pin-
 wheel style to enclose the stuffing and make a log-shaped roll. Coat each
 with no-stick cooking spray.
 Prepare your grill. Grill the turkey rolls 4 to 6 inches from hot coals for
 about 15 minutes. Turn the rolls three or four times, until they are well
 browned and turkey is completely cooked. Arrange the rolls on a platter.
 They are also very good cold. Spoon some of the yogurt sauce over the tops
 and garnish with the parsley. Pass sauce at the table.
 Recipe from California Walnuts.
 Per serving: 376 calories, 16 grams fat, 37% calories from fat.
 
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