---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Turkey Breast-Spinach Rice Dressing
 Categories: Poultry, Rice, Dressings
      Yield: 12 servings
 
      5 lb Turkey breast;
           - boned & skinned
      1 md Onion (1 c); minced
      1 c  Mushrooms; sliced
      3 c  Coooked brown rice
      2 tb Fine, dry breadcrumbs
      2 cl Garlic; minced
      1 ts Dried basil
      1 tb Oleo
    1/4 ts Dried summer savory
    1/4 ts Salt
    1/4 ts Pepper
      2    Egg whites; slightly beaten
      1 pk Frozen spinach; drained
           - and thawed
 
  Trim fat from breast, remove tendons. Place outer side of turkey
  breast on plastic wrap, bone side up. Starting from center, slice
  horizontally through thickest part of each side of breast almost
  to, but not through, outer edge. Flip cut pieces over to enlarge
  breast. Place plastic wrap over breast, flatten to a more even
  thickness. Place loose edges of breast over thinner portions. Set
  aside. Coat a large nonstick skillet with cooking spray. Place over
  medium-high heat until hot. Add onions & mushrooms; saute until
  tender. Remove from heat. Add rice & next 10 ingredients, stir
  well. Spread spinach mixture in center of turkey within 2" of
  sides; roll up jellyroll fashion, starting with the short side, to
  approximately an 11x6" roll. Secure at 2" intervals, using heavy
  string. Place, seam side down, in a shallow roasting pan coated
  with cooking spray. Brush turkey breast lightly with oleo. Bake,
  uncovered at 325 F for 2 hours, basting occasionally with remaining
  oleo. Place turkey breast on a serving platter. Let stand
  10 minutes before slicing. Remove string. Cut turkey roll into
  slices. Place on individual plates.

  (Fat 4.4, Chol. 59)
 
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