Substitute veal loin for the turkey. The cooking time will remain the same.This is a colorful dish, with a layer of bright green spinach and pink mortadella and prosciutto creating a spiral through the turkey.
Makes 6 to 8 servings | Prep time: 20 minutes | Minimum cook time: 3 hours in a medium slow cooker
1 (2-pound) boneless, skinless turkey breast half
1 (10-ounce) package frozen chopped spinach, thawed
3 tablespoons whole milk
1 large egg
1/2 cup breadcrumbs
Salt and freshly ground black pepper to taste
1/4 pound mortadella
1/4 pound prosciutto
3 garlic cloves, cut into 4 slivers each
11/2 cups Chicken Stock or purchased stock
1/2 cup dry white wine
1 onion, sliced
1 carrot, sliced
4 sprigs fresh parsley
2 sprigs fresh thyme or 1 teaspoon dried
1 bay leaf
1. Rinse turkey, and pat dry with paper towels. Place turkey breast between two sheets of plastic wrap. Pound with the flat side of a meat mallet or bottom of a small saucepan until it is a uniform thickness.
2. Place spinach in a colander and press with the back of a spoon to extract as much liquid as possible. Combine milk, egg, and breadcrumbs in a mixing bowl, and whisk well. Stir in spinach, and season to taste with salt and pepper.
3. Layer mortadella and prosciutto on top of turkey, and spread spinach mixture on top. Roll turkey breast into a shape that will fit into your slow cooker, and tie with kitchen string. Make 12 slits around turkey breast, and insert a garlic sliver in each one.
4. Place turkey breast in the slow cooker, and add stock, wine, onion, carrot, parsley, thyme, bay leaf, salt, and pepper. Cook on Low for 6 to 8 hours or on High for 3 to 4 hours, or until a thermometer inserted in the center of turkey reads 165°F. Remove turkey from the slow cooker. To serve, remove and discard the string, and thinly slice turkey.
Note: The dish and the sauce can be made up to 2 days in advance and refrigerated, tightly covered.
Variation:
Substitute veal loin for the turkey. The cooking time will remain the same.