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Over Yom Tov, corned beef, French roast, ribs, or veal are very likely to land on our menus. This fantastic main is a light alternative. Turkey roast is so moist, and the stuffing actually helps it retain all that moisture. Although it’s light, the stuffing has a rich flavor and helps the roast make a great impression when sliced.
1 tablespoon Gefen Olive Oil
1 medium onion, diced
1 small red bell pepper, finely diced
2 cloves garlic, minced or 2 cubes Gefen Frozen Garlic
1 (24-ounce) bag frozen spinach, partially thawed
2 slices whole wheat bread, processed into crumbs
1 egg
1 teaspoon salt
1/2 teaspoon Gefen Onion Powder
1/4 teaspoon pepper
2 tablespoons Gefen Olive Oil
2 tablespoons water
2 tablespoons lemon juice
1 teaspoon paprika
1/2 teaspoon cumin
1/4 teaspoon pepper
2 tablespoons Gefen Parsley Flakes
4- to 5-pound turkey toast, butterflied
Heat oil in a sauté pan over medium heat. Add onion and sauté for three minutes. Add peppers and garlic and sauté an additional five minutes.
Add spinach. Lower heat to medium-low and cook until most of the liquid has evaporated, about 20 minutes. Remove from heat.
Stir in whole wheat crumbs, egg, salt, onion powder, and pepper. Let spinach stand a few minutes before stuffing.
Preheat oven to 375 degrees Fahrenheit.
Stuff the center of the butterflied turkey breast with the spinach mixture. You will have the best results if you push the stuffing in from both ends. Place turkey in a roasting pan.
In a small bowl, combine olive oil, water, lemon juice, paprika, cumin, and pepper. Pour over turkey roast, turning the roast so that the marinade reaches all sides.
Sprinkle evenly with parsley flakes. Cover and bake for one and a half hours. Let cool before slicing.
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How do you butterfly the turkey? Hi I bought my turkey roast but it does not have a hole down the middle, or butterflied. Is there a way for me to do that myself or must I buy it like that from the butcher?