Mushroom Stuffed Turkey Recipe

One 2 lb skinless boneless Turkey Breast
1 cup Carrot (shredded)
2 cup frozen Spinach (drained, chopped and thawed)
2 tblsp fresh Parsley (chopped)
1 tblsp Parmesan Cheese (grated)
1/2 tsp Basil Leaves (grated)
1 slice reduced-calorie White Bread (finely chopped)
1 cup low-sodium Chicken Broth
2 tblsp Stick Margarine
1 cup Red Onion (chopped)
2 cup Mushrooms (sliced)
1 tblsp Lemon Zest (grated)

• Melt margarine over medium to high heat in a nonstick skillet.
• Mix onion.
• Cook it stirring frequently for about 3-4 minutes.
• Combine mushrooms and carrot.
• Cook it stirring frequently till tendered, it will take about 4-5 minutes.
• Combine basil, parsley, spinach and cheese and stir.
• Cook it for 2 minutes.
• Remove it from the heat.
• Pour in the bread, 2 tblsp broth and lemon zest and set it aside.
• With a nonstick cooking spray, spray a baking pan.
• Place turkey between two sheets of plastic wrap, with rolling pin pound turkey to even thickness.
• Remove top sheet of plastic wrap from turkey and spread mushroom mixture down center of turkey breast, leaving 2-1/2 inch border on all sides.
• Roll the turkey breast starting from the short side to enclose filling.
• Secure roll at 2-inch intervals with poultry string.
• In the prepared pan place rolls with seam-side down,
• Pour remaining 3/4 cup + 2 tblsp broth over turkey.
• Cover it with foil.
• Basting frequently with broth bake it in a preheated oven at 325 F till meat thermometer inserted in center of roll reaches 180F, it will take about 1 to 1 1/2 hours.
• Let it remain ideal for 10 minutes.
• Slice it.