Swiss Chard & Brown Rice Stuffed Turkey Roll

Prep time: 20min
Total time: 75min
Serves: 6
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
Per serving (1/6 of the recipe):
calories
270
fat
9 g
saturated fat
5 g
carbs
17 g
sugar
1 g
protein
32 g
cholestrol
120 mg
fibre
2 g
sodium
730 mg

Directions

  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.

  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.

  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.

  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

To save time use prepared, ready-cooked brown rice pouch, or use leftover quinoa or wild rice.