You can save a little time with this Vegetable Stuffed Turkey Roll recipe by microwaving the vegetable stuffing. Just combine the carrots, broccoli and sweet bell peppers in a 1-qt safe microwave dish. Cook on high for 2-3 minutes or until crisp-tender. Drain then add in the Parmesan cheese. Makes 6 servings. 242 calories per serving.
1 egg, beaten
1/2 cup fine dry bread crumbs
1/2 cup onion, finely chopped
1/4 cup milk
1/2 teaspoon dried thyme, crushed
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon garlic salt
Ground black pepper, to taste
1 1/2 lbs ground turkey
1 cup broccoli florets, chopped
2/3 cup carrots, shredded
1/3 cup red bell pepper, chopped
2 tablespoons Parmesan cheese, grated
2 tablespoons red currant jelly, melted
In a medium bowl add in the egg, bread crumbs, onion, thyme, rosemary, garlic salt, pepper and ground turkey, mix well (best with hands). On wax paper pat turkey mixture into a 12x8-inch rectangle! Set aside.
In a saucepan add in the broccoli, carrots and red bell peppers plus a small amount of water. Cover and cook until crisp-tender, about 3-4 minutes. I might put about an inch of water in the pan then add in a steamer basket then the veggies for the same time covered, then double check for desired tenderness. Drain then stir in Parmesan cheese.
Spread the vegetable stuffing over the turkey mixture within an inch of the sides. (Like pic) Begin at the short end and use the wax paper to lift mixture peeling it away as you roll. Place in a loaf pan and bake in a 350F preheated oven for 1-1 1/2 hours or until the internal temperature reaches 180F. Remove from pan to a serving platter and brush on melted jelly.