STUFFED TURKEY CHOPS RECIPES

Steps:

• Preheat oven to 350*.
• Spray a shallow baking dish with vegetable cooking spray.
• To prepare stuffing, in a large bowl, combine spinach, ricotta, onion, parmesan and oil.
• Mix well.
• Reserve 1/2 cup of mixture.
• Add egg white to remaining mixture.
• Lay cutlets flat on work surface.
• Spread 2 Tablespoons of stuffing over each cutlet.
• Tightly roll up cutlets, jelly-roll style.
• Press edges together.
• Place in prepared pan, seam side down.
• Bake until cooked through, about 30 minutes.
• While turkey is baking, place reserved spinach mixture and broth in a blender.
• Process until smooth, about 30 seconds.
• Transfer to a small saucepan; heat over low heat for 2 minutes.
• Spoon 2 tablespoons of sauce on each serving plate and top with slices of turkey, cut at an angle.

Steps:

• In a large skillet, saute the onions, celery and mushrooms in butter until tender. Add broth and seasonings; mix well. Place bread cubes in a large bowl; add mushroom mixture and toss to coat. Stir in enough warm water to reach desired moistness. , Just before baking, loosely stuff turkey. Place any remaining stuffing in a greased baking dish; cover and refrigerate until ready to bake. Skewer turkey openings; tie drumsticks together with kitchen string. Place breast side up on a rack in a roasting pan. Brush with melted butter., Bake turkey, uncovered, at 325° for 3-3/4 to 4-1/2 hours or until a thermometer reads 165° when inserted in center of stuffing and the thigh reaches at least 170°, basting occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.), Bake additional stuffing, covered, for 30-40 minutes. Uncover; bake 10 minutes longer or until lightly browned. Cover turkey with foil and let stand for 20 minutes before removing stuffing and carving. If desired, thicken pan drippings for gravy.