1. On each flattened cutlet, arrange 1/4 cup well-drained spinach. Spread 2 ounces sausage over spinach and roll cutlet, jelly roll-style from narrow end. (Moisten hand with a little water to prevent sausage from sticking.)
2. In large non-stick skillet, over medium-high heat, combine wine, celery, onions, rosemary, salt and pepper. Arrange turkey rolls seam side down in skillet. Add cold water to cover rolls if necessary; bring mixture to a boil. Reduce heat to low, cover and simmer 25 to 30 minutes or until turkey is tender, sausage is no longer pink and meat thermometer reaches 170 degrees F. Reserve poaching liquid for Roasted Red Pepper Sauce.
3. To serve, slice each turkey roll into fourths. Spoon 1/4 cup Roasted Red Pepper Sauce on each of eight plates and place turkey over top of sauce. Garnish with chopped green onions.
Republished with permission, National Turkey Federation
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|Serving Size: 1 Serving (269g)|
|Recipe Makes: 8|
|Calories from Fat: 145 (40%)|
|Amt Per Serving||% DV|
|Total Fat 16.2g||22 %|
|Saturated Fat 4g||20 %|
|Monounsaturated Fat 4.1g|
|Polyunsanturated Fat 4.3g|
|Cholesterol 174.7mg||54 %|
|Sodium 462.1mg||16 %|
|Potassium 750.8mg||20 %|
|Total Carbohydrate 5.3g||2 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 2.9g|
|Protein 44.2g||63 %|
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Calories per serving: 362
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