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BTD Forums  /  Cook Right 4 Your Type  /  Spinach turkey rolls
Posted by: 1475 (Guest), Friday, January 5, 2007, 8:19pm
So last night I wanted something fun I could make with my ground turkey meat, besides just patties or meatballs.  I tried something new, and it turned out really well!

I bought some really lovely organic spinach, and the leaves were nice and big.  So I washed them, and after browning the turkey and making some brown rice, I put it all together:

baking dish
350 degree oven
cooked and seasoned (with salt, thyme, bay leaf, and olive oil while cooking) brown rice
ground turkey browned with 1/2 yellow onion, diced, and 2 cloves garlic, small mince
salt, thyme, whatever herbs float your boat
washed spinach leaves, try to use large unripped leaves
1-2 eggs, depending on size and how many leaves you want to stuff
soy sauce
olive oil

I took a bowl and guessed at about how much meat and rice I would need to fill 12 leaves (I browned a lb of turkey and ended up using about 3/4 of it).  In the bowl I put meat, rice and eggs, then added a couple of dashes of soy sauce. Mix.
Take a leaf and scoop some filling onto a spoon and place in the center of the leaf.  Fold the leaf around the filling and place seam side down in the dish.  Do this for as many leaves as you want to fill.  Drizzle some olive oil and salt over it and bake uncovered for about 25 minutes.
They should come out juicy and fairly solid, retaining the roll shape.  They look so nice on a plate and I used some of the leftover rice on the side and some peas for veg.
Posted by: Lola, Friday, January 5, 2007, 8:24pm; Reply: 1
that' s very nice of you to share your invention!
Posted by: Joy, Friday, January 5, 2007, 9:01pm; Reply: 2

I also eat alot of ground turkey and usually make meatballs.  I use different spices to give it flavor.  

Your version of turkey spinach rolls sounds good.

If you have leftovers how do you reheat?  I guess what I'm saying if you have only a few left over and you don't want to turn on the oven.  Microwaving doesn't sound too swift.

Posted by: Lola, Friday, January 5, 2007, 9:04pm; Reply: 3
heat in a double boiler or a toaster oven, or just a pan with a bit of ghee and water.
Posted by: Joy, Friday, January 5, 2007, 9:12pm; Reply: 4
I'm going to look for a toaster oven again.  I haven't had one in a long time.  They really do come in handy for alot of simple cooking or reheating.

Posted by: Drea, Friday, January 5, 2007, 9:37pm; Reply: 5
Quoted from Joy
I'm going to look for a toaster oven again.  I haven't had one in a long time.  They really do come in handy for alot of simple cooking or reheating.


and for making toast! I've seen inexpensive ones at Wallymart...under $20.
Posted by: 1475 (Guest), Friday, January 5, 2007, 10:13pm; Reply: 6
I love love love my toaster oven.  We use it for almost everything unless we are having company and need a lot of food.  But I mean, our fish, toasted nuts, toast, re-heats, oven fries (for the boys, of course!), everything works in there!  
I was really munchy a while ago and while raiding the fridge I had one of the leftover rolls cold, and I have to say it was pretty good.  I know that grosses some people out, but I don't mind cold leftovers - for the most part anyway :)
Posted by: Alia Vo, Saturday, January 6, 2007, 2:29am; Reply: 7
Thanks for sharing your recipe with us.  Yes, some of those organic spinach leaves can be quite large.  

Romaine lettuce, butter leaf lettuce, nori sheets, grape leaves work well for 'wraps', as well.

Posted by: Brighid45, Saturday, January 6, 2007, 8:06pm; Reply: 8
Thanks so much for sharing your recipe, HF! Would you consider adding it to Typebase please? :) And keep experimenting. So many good recipes come from trying different things! It's great fun to see what you can come up with. I love messing around in the kitchen! My roomie thinks I'm nuts, but it's a fun hobby and has led to amazing discoveries, as well as memorable duds and disasters! *chuckle* But to quote one of my favorite songs, "from the ashes of disaster grow the roses of success."

If you are using sturdy leaves like spinach, kale or collards, you can actually wrap up the filling and put them in the slow cooker with a bit of water or broth to steam them (and to keep them from sticking to the pot). I've done batches of them that way. They take about 3-4 hours on low. And they do taste good hot or cold! :) They ALWAYS get comments when I take them to work for lunch, and they make a great quickie breakfast or snack.

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