Cherry Turkey Roll - 15g Carbs, 1g Fiber
1 boneless skinless turkey breast half (about 1-1/2 lb.)
3 teaspoons vegetable oil, divided
1/4 cup each chopped celery and water chestnuts
2 tablespoons chopped onion
1 cup coarsely chopped fresh sweet cherries
1 cup coarse dried bread crumbs
2 teaspoons chopped fresh sage
1 teaspoon chopped fresh rosemary
1/2 teaspoon salt
1/4 teaspoon ground pepper
Paprika
Cut turkey breast horizontally toward the thick edge to within 3/4-inch of the edge; do not cut through into two separate pieces. The resulting piece should be roughly rectangular in shape. Spread turkey on sheet of plastic wrap; cover with second piece of plastic wrap. Pound with meat mallet to form a rectangular piece, 1/2-inch thick.
Heat 2 teaspoons oil in skillet and saute celery, water chestnuts and onion until crisp-tender. Add cherries, bread crumbs, sage, rosemary, salt and pepper. Mix well.
Remove top plastic wrap from turkey. Spread cherry mixture over turkey, leaving 1-inch uncovered along long edge. Roll tightly and
secure with skewers or wooden picks or tie at 2-inch intervals. Brush or rub with remaining oil and sprinkle paprika over entire surface. Discard bottom plastic wrap. Bake on rack in baking pan at 325 degrees for 50 to 60 minutes or to internal temperature of 170 degrees
To serve hot, let stand 10 minutes before slicing. To serve cold, cool whole turkey roll at room temperature and refrigerate; slice just before serving.
Cube and process bread in food processor to coarse crumb stage. Dry at 300 degrees about 5 minutes or until crumbs are dry but not browned. Or spread crumbs on baking sheet and leave at room temperature overnight.
Makes 8 servings.
Calories 214, Fat 3 g, Carbs 15 g, Sodium 285 mg, Fiber 1 g.
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