Swiss Chard & Brown Rice Stuffed Turkey Roll
Prep Time
Serves
Cooking Mode
3 tbsp butter, room temperature, divided
½ bunch Swiss chard, woody ends trimmed, chopped
1 leek, thinly sliced (white and light green parts only)
2 tbsp finely chopped fresh sage
1 tsp each salt and pepper, divided
1 boneless turkey breast (1 1/2 to 2 lb/750 g to 1 kg)
½ cup cooked brown rice (cooled)
2 tsp lemon zest
2 tbsp lemon juice
3 cups Compliments Chicken Broth, divided
1 egg, beaten
¼ cup grated Parmesan cheese
1 tbsp cornstarch
2 tbsp finely chopped fresh parsley
3 tbsp butter, room temperature, divided
½ bunch Swiss chard, woody ends trimmed, chopped
1 leek, thinly sliced (white and light green parts only)
2 tbsp finely chopped fresh sage
1 tsp each salt and pepper, divided
1 boneless turkey breast (1 1/2 to 2 lb/750 g to 1 kg)
½ cup cooked brown rice (cooled)
2 tsp lemon zest
2 tbsp lemon juice
3 cups Compliments Chicken Broth, divided
1 egg, beaten
¼ cup grated Parmesan cheese
1 tbsp cornstarch
2 tbsp finely chopped fresh parsley
Directions
1Preheat oven to 200ºC (400ºF). Melt 2 tbsp (30 mL) butter in skillet over medium heat. Stir in Swiss chard, leeks, sage, 1/4 tsp (1 mL) each salt and pepper ; cook 5 min. until vegetables are tender. Transfer to large bowl to set aside to cool completely.
2Meanwhile, place turkey breast -- with underside facing up -- on cutting board. Use a sharp knife to make small horizontal cuts into the thicker parts of the meat, “unfolding” the cuts as you go to create a thinner slab of meat roughly rectangular in shape. Cover the meat with plastic wrap and pound to 1/2-in. (1-cm) thickness.
3Add rice, 2 tbsp (30 mL) broth, lemon zest and lemon juice to chard mixture. Mix well. Toss in egg and cheese. Spread stuffing onto pounded turkey breast, leaving a 1-in. (2.5-cm) border. Starting from the long end, tightly roll up turkey into a log, tucking in ends to enclose filling. Tie up with butcher’s twine. Rub surface with remaining butter; season with remaining salt and pepper. Place turkey roll on rack in roasting pan. Pour 1 cup (250 mL) broth into bottom of pan. Roast 40 to 45 min., or until instant-read thermometer reaches 74ºC (165ºF). Transfer turkey roll to clean cutting board. Tent with foil to rest 15 min.
4Meanwhile, place roasting pan over medium-high heat. Stir in remaining broth, scraping pan to incorporate browned bits into sauce. Bring to a boil. Mix together cornstarch and 2 tbsp (30 mL) water until smooth. Whisk into sauce; bring back to a boil. Reduce heat to medium-low; simmer 6 to 8 min., or until thickened to desired consistency. Stir in parsley. Remove butcher’s twine from roll. Slice and serve turkey with pan gravy.
Tips
1
To save time use prepared, ready-cooked brown rice pouch, or use leftover quinoa or wild rice.
Disclaimer
We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Personal Note
Personal Note
