Measurements

• 4 slices Bacon
• 1/2 tsp Black Pepper
• 1 Boneless Turkey Breast
• 2 Carrots
• 2 Celery stalks
• 1 cup Chicken Broth
• 3 cloves Garlic
• 1 cup Mushrooms
• 2 tbsp Olive Oil
• 1/2 tsp Pepper
• 1 tsp Rosemary
• 1 tsp Sage
• 1 tsp Salt
• 2 cups Spinach
• 1 tsp Thyme
• 1 Yellow Onion

Preparation Method

• Preheat your oven to 375°F (190°C).
• In a large skillet, cook the diced bacon over medium heat until crispy.
• Remove and set aside.
• In the same skillet, add olive oil and sauté the garlic, onions, carrots, celery, and mushrooms until tender, about 5-7 minutes.
• Add the spinach, rosemary, sage, thyme, salt, and pepper to the skillet.
• Cook until the spinach is wilted, about 2-3 minutes.
• Remove from heat and let cool slightly.
• Butterfly the turkey breast by slicing it horizontally, being careful not to cut all the way through.
• Open it like a book and flatten it out.
• Spread the vegetable mixture evenly over the turkey breast.
• Roll the turkey breast tightly and secure with kitchen twine.
• Place the rolled turkey breast in a baking dish and pour the chicken broth around it.
• Roast in the preheated oven for 60-75 minutes, or until the internal temperature reaches 165°F (74°C).
• Let the turkey roulade rest for 10 minutes before slicing.
• Serve warm.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.