Spinach Stuffed Turkey Roll Redone

Total Time
1hr 25mins
Prep 25 mins
Cook 1 hr

After trying another recipe for this from here on Zaar and finding it very bland I re-did it and this is the result. Got inspiration from Shaye and Taste of Home magazine. This is a good, low carb, low fat meal with a ton of flavor. Very pretty when sliced too.

Ingredients Nutrition


  1. In a large skillet, sauté mushrooms, green onions, celery and chopped garlic in butter till tender.
  2. Stir in spinach and salt, heat through.
  3. Remove from heat and allow to cool.
  4. Add in Parmesan cheese.
  5. In a large bowl combine egg, bread crumbs.
  6. minced onion, smashed garlic, soup mix and black pepper.
  7. Crumble turkey over mixture and mix well.
  8. On a large piece of foil or wax paper pat turkey mixture into rectangle that is about a half inch thick.
  9. Spread the cooled spinach mixture to within 1 inch of the edges.
  10. Roll up, starting with the short side, seal seams and the ends. You use the foil or the wax paper to help with the rolling.
  11. Place seam side down on a foil lined pan that at least has a lip on it (to catch any juices), (coat foil with cooking spray).
  12. Cover and bake at 350°F for about 50 minutes.
  13. Uncover and bake 10 minutes longer until meat thermometer reads 165°F.
  14. Let stand 5 minutes before cutting.
Most Helpful

SOOOO GOOD!!!!! <br/>I recommend fresh spinach. Plus, next time ill double spinach and mushrooms.

Shananigin July 15, 2013

I wrapped the entire roll in applewood smoked thick cut bacon. I cooked the roll 50 minutes, removed the foil, turned the oven up to broil, and let the outer layer of bacon bake until brown. My DH loved it, my 1 1/2 year old daughter devoured it, and I savored every morsel. Thanks for a great recipe!

MIZZMILA December 10, 2009

So moist and flavorful!!! I made this as directed but without the celery as we were out. I did find it a little difficult to roll and keep it's shape because the meat was so soft (next time I'll try using plastic wrap or parchment paper). It mattered not though, the taste is fabulous and we wouldn't change a thing. Even the drippings made a wonderful 'gravy', if you will. Thanks for sharing the recipe. ~Buddha

2Bleu August 03, 2009