Don't let the large amount of fresh spinach intimidate you. It cooks down to about 3 cups.

Recipe by Cooking Light December 1998

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Recipe Summary

Yield:
8 servings (serving size: 3 ounces turkey, about 1/3 cup spinach, and 1/4 cup apple mixture)
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Ingredients

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Directions

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  • Preheat oven to 400°.

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  • Secure turkey halves together at 1-inch intervals with heavy string. Rub surface of turkey with thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Heat oil in a large Dutch oven; add turkey, browning on all sides. Remove turkey from pan. Add shallots; sauté 3 minutes. Add apples; sauté 3 minutes. Return turkey to pan. Stir in cider and rosemary; bring to a boil. Cover and bake at 400° for 30 minutes. Uncover, turn turkey over, and bake an additional 30 minutes or until turkey is done and apples are tender. Remove from oven; let stand 10 minutes.

  • Heat a large nonstick skillet over medium-high heat. Add 4 cups spinach; sauté until spinach wilts. Place in a bowl. Repeat procedure with remaining spinach. Add 1/4 teaspoon salt, 1/8 teaspoon pepper, and margarine to spinach; toss well.

  • Cut turkey into 1/4-inch-thick slices; serve with apple mixture and spinach. Sprinkle with parsley.

Nutrition Facts

292 calories; calories from fat 18%; fat 5.9g; saturated fat 1.3g; mono fat 2.1g; poly fat 1.5g; protein 41.1g; carbohydrates 21.3g; fiber 11.7g; cholesterol 85mg; iron 9.1mg; sodium 450mg; calcium 283mg.
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