PREP: 45 MINUTES | COOK: 45 MINUTES | MAKES: 6 SERVINGS
For the Sauce
Olive oil, for greasing
3 Roma tomatoes, chopped
¾ cup pimento-stuffed green olives, chopped
1 fennel bulb, halved and sliced
2 tablespoons minced fresh garlic
1 tablespoon capers
1 tablespoon grated lemon zest
1 tablespoon minced fresh oregano
Black pepper, to taste
For the Stuffing
2 cups chopped thawed frozen spinach
2 teaspoons grated lemon zest
½ teaspoon crushed red pepper
Sea salt and black pepper, to taste
1 (15-ounce) can chickpeas, drained and rinsed, roughly chopped
1 egg, beaten
1 tablespoon minced fresh oregano
For the Turkey
1 (5-pound) boneless turkey breast, butterflied and flattened
Salt and black pepper, to taste
For the Basting Vinaigrette
¼ cup lemon juice
2 tablespoons olive oil
1 teaspoon grated lemon zest
1 teaspoon dried rosemary, crushed
1.Preheat the oven to 425 degrees F.
2.For the sauce: Lightly grease a 13 × 9-inch casserole dish with olive oil. In a medium bowl, combine all the sauce ingredients together. Spread over the bottom of the prepared casserole pan.
3.For the stuffing: In a medium skillet over medium-high heat, sauté the spinach, lemon zest, and crushed red pepper for 3 minutes. Remove from the heat. Use a paper towel to squeeze out any remaining liquid. Transfer to a bowl and mix in the salt, pepper, chickpeas, egg, and oregano.
4.For the turkey: Place the turkey breast flat on a work surface and season with salt and pepper. Spread the stuffing in an even layer, then tightly roll the turkey. Tie the roll with kitchen twine, spaced about every 4 inches. Place the roulade in the casserole pan, on top of the sauce.
5.For the basting vinaigrette: In a small bowl, whisk together all the vinaigrette ingredients.
6.Roast the roulade, basting with the vinaigrette every 10 minutes, for about 45 minutes. The turkey is done when an instant-read thermometer inserted into the center registers 165 degrees F.
7.Let the roulade rest for 10 minutes, then slice and serve with the sauce.
Quick Tip: Here are a few suggestions for rolling your roulade:
•Pound your turkey breast to an even ¾-inch thickness.
•Evenly spread the filling over the pounded breast, leaving a 1-inch border on all sides.
•Securely tie the roulade with kitchen twine every 4 inches along the cylinder.
NUTRITION
Calories: 374
Fat: 12 g
Carbohydrates: 19 g
Sodium: 976 mg
Fiber: 5 g
Protein: 51 g
Sugar: 3 g
