- Prep Time
- 20 mins
- Total Time
- 1 h 15 m
- Serves
- 6
Ingredients
- 3 tbsp
- butter, room temperature, divided
- 45 mL
- 1/2
- bunch Swiss chard, woody ends trimmed, chopped
- 1
- leek, thinly sliced (white and light green parts only)
- 2 tbsp
- finely chopped fresh sage
- 30 mL
- 1 tsp
- each salt and pepper, divided
- 5 mL
- 1
- boneless turkey breast (1 1/2 to 2 lb/750 g to 1 kg)
- 1/2 cup
- cooked brown rice (cooled)
- 125 mL
- 2 tsp
- lemon zest
- 10 mL
- 2 tbsp
- lemon juice
- 30 mL
- 3 cups
- Compliments Chicken Broth, divided
- 750 mL
- 1
- egg, beaten
- 1/4 cup
- grated Parmesan cheese
- 60 mL
- 1 tbsp
- cornstarch
- 15 mL
- 2 tbsp
- finely chopped fresh parsley
- 30 mL
Directions
Step 1
Preheat oven to 200ºC (400ºF). Melt 2 tbsp (30 mL) butter in skillet over medium heat. Stir in Swiss chard, leeks, sage, 1/4 tsp (1 mL) each salt and pepper ; cook 5 min. until vegetables are tender. Transfer to large bowl to set aside to cool completely.
Step 2
Meanwhile, place turkey breast -- with underside facing up -- on cutting board. Use a sharp knife to make small horizontal cuts into the thicker parts of the meat, “unfolding” the cuts as you go to create a thinner slab of meat roughly rectangular in shape. Cover the meat with plastic wrap and pound to 1/2-in. (1-cm) thickness.
Step 3
Add rice, 2 tbsp (30 mL) broth, lemon zest and lemon juice to chard mixture. Mix well. Toss in egg and cheese. Spread stuffing onto pounded turkey breast, leaving a 1-in. (2.5-cm) border. Starting from the long end, tightly roll up turkey into a log, tucking in ends to enclose filling. Tie up with butcher’s twine. Rub surface with remaining butter; season with remaining salt and pepper. Place turkey roll on rack in roasting pan. Pour 1 cup (250 mL) broth into bottom of pan. Roast 40 to 45 min., or until instant-read thermometer reaches 74ºC (165ºF). Transfer turkey roll to clean cutting board. Tent with foil to rest 15 min.
Step 4
Meanwhile, place roasting pan over medium-high heat. Stir in remaining broth, scraping pan to incorporate browned bits into sauce. Bring to a boil. Mix together cornstarch and 2 tbsp (30 mL) water until smooth. Whisk into sauce; bring back to a boil. Reduce heat to medium-low; simmer 6 to 8 min., or until thickened to desired consistency. Stir in parsley. Remove butcher’s twine from roll. Slice and serve turkey with pan gravy.
Tip
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Nutrition Facts
- Nutrition Description:
- Per serving (1/6 of the recipe):
- Calories:
- 270
- Fat:
- 9 g
- Saturated Fat:
- 5 g
- Carbs:
- 17 g
- Fibre:
- 2 g
- Sugar:
- 1 g
- Cholesterol:
- 120 mg
- Protein:
- 32 g
- Sodium:
- 730 mg
