
Turkey with Salad Blend
Ingredients
- 1 Tbsp. olive oil
- 1/2 C onions, diced
- 1 Tbsp. garlic, minced
- 1 Tbsp. lemon zest
- 3 C Salad Blend
- 2 C cornbread, crumbled
- 2 lb. turkey breast, deboned, pounded flat
- Salt and pepper, to taste
Preparation
- Preheat oven to 400°F.
- Heat oil in skillet. Saute onions, garlic, and zest until soft. Add salad blend and cook until wilted. Pulse mixture and cornbread in food processor until ground.
- Pat turkey dry; score top with a knife. Spread filling over turkey, leaving edges clear. Starting at the bottom, roll meat into a log. Tuck ends under and e roast with butcher’s string. Brush with remaining oil from skillet; season with salt and pepper.
- Cook until thermometer reads 165°F internally. Remove from heat; allow to rest for ten minutes.
- Slice and serve.
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