Turkey Breast Roulades with Mushroom-Spinach Stuffing
| Yield: | 10 Servings |
| Categories: |
| STUFFING | ||
| 2 | tb | Oil; or chicken fat |
| 2 | Leeks; white parts only | |
| ; chopped | ||
| 1 | lb | Mushrooms; chopped |
| 2 | Cloves garlic; minced | |
| 1 | tb | Dried tarragon; (I used rosemary) |
| 6 | c | Chopped fresh spinach; (6 ounces) |
| 1 | tb | Fresh lemon juice |
| 1 1/2 | c | Matzo meal; (approximately) |
| Salt and pepper; to taste | ||
| TURKEY | ||
| 1 | Whole turkey breast; boned, skin on | |
| ; (4 to 5 pounds) | ||
| Salt and pepper; to taste | ||
| 3 | tb | Mustard |
| 1 | tb | Oil |
| 2 | c | Chicken broth |
| 1/2 | c | Dry white wine |
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