| July - Roasted Turkey with Creamed Spinach (Truthahnbrust mit Spinat) |
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| Roasted Turkey with Creamed Spinach (Truthahnbrust mit Spinat) | |
This dish uses creamed spinach as a fluffy bed for roasted turkey breast |
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| Preheat oven to 325 degrees. Rinse turkey and pat dry with paper towels. Place turkey, breast side up, on a rack in a shallow roasting pan. Insert a meat thermometer into the thickest part of the breast. Cover turkey loosely with foil. Roast turkey for 2-3 hours, or until the thermometer registers 165 degrees and turkey is no longer pink when cut with a sharp knife near the bone. Remove foil the last 30 minutes of roasting. Remove and discard skin from turkey. During the final 15 minutes of roasting, prepare creamed spinach. Cook spinach according to package directions. Put spinach in a colander and drain well. Press out as much liquid as possible with the back of a large spoon and set aside. Finely chop onion and mince garlic. Spray a medium suace pan with vegetable spray. Add margarine and melt over medium heat. Cook onion and garlic in saucepan for about 5 minutes, or until onion is tender, stirring occasionally. Stir cornstarch into onion mixture. Add skim milk, salt, pepper and cloves. Cook over medium heat for about 5 minutes or until thickened and bubbling, stirring often. Continue to cook and stir for 2 minutes. Stir in spinach, combining well. To serve, spoon creamed spinach onto a platter. Slice turkey and arrange over spinach. |
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Serves 8 (3 ounces cooked turkey and 1/3 cup spinach mixture)
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