½ pound bratwurst sausage, casings removed and crumbled if necessary (about 1 cup)
3 cups packed baby spinach
1½ teaspoons chopped fresh chives
1½ teaspoons Food Club salt
1½ teaspoons Food Club pure ground black pepper
½ teaspoon chopped fresh thyme leaves
¼ cup Food Club panko bread crumbs
1½ tablespoons grated Romano cheese
1 (1½- to 2-pound) boneless, skinless turkey breast
In a large skillet, heat 1 tablespoon oil over medium-high heat. Add onion and cook 8 to 10 minutes or until golden brown, stirring
occasionally; add garlic and cook 1 minute.
Add sausage and cook 8 to 10 minutes or until
browned, stirring occasionally. Add spinach
and cook 4 to 5 minutes or until wilted, stirring
occasionally. Add chives, ½ teaspoon each salt
and pepper, and thyme, and cook 30 seconds;
remove from heat and stir in breadcrumbs and
cheese. Let stand 20 minutes or until cooled
to room temperature. Makes about 1½ cups.
Line work surface with plastic wrap; place
turkey breast on plastic wrap and cover with
second piece of plastic wrap. With flat end of
meat mallet, pound turkey to flatten to ¼-inch
thick (about 12 x 9 inches); remove top plastic
wrap. With long edge of turkey towards you,
leaving a 2-inch border on bottom edge, place
filling lengthwise in about a 2-inch row. Starting
from long end, tightly roll turkey around filling
to enclose, using bottom plastic wrap to help
roll and shape into a log. Tightly wrap turkey in
same plastic wrap; freeze 1 hour or refrigerate at least 2 hours.
Preheat oven to 450°. Sprinkle outside of turkey with remaining 1 teaspoon each salt and pepper. In oven-safe large skillet or roasting pan, heat remaining 3 tablespoons oil over medium-high heat. Add turkey and sear
1 minute per side or until outside is browned.
Roast turkey 22 to 25 minutes or until internal temperature reaches 160°. (Internal temperature will rise 5 to 10° upon standing.) Let stand 10 minutes before slicing.