Spinach and Artichoke Turkey Roulade

I wondered if it was a little too soon after the holidays to cook another turkey dish.  Then I recalled that the last turkey I actually ate was before Thanksgiving and threw caution to the wind. Who's to say that turkey is a holiday only dish anyway?

I'd envisioned a turkey roulade months ago when I stocked an extra turkey breast away in the freezer.  The great thing is that they are small enough to cook without hours of roasting, yet large enough to stuff and roll up. 

The turkey roulade cooks for about an hour or a little more, depending upon the size.  This just happens to be the perfect amount of time to make roasted potatoes if you cube them to about one inch in size. Throw them in the pan along with the turkey, and it's a different kind of "one pot" meal.  I threw asparagus right on top of the potatoes about 10 minutes before everything was done.

Spinach and Artichoke Turkey Roulade

Ingredients

• 1 boneless turkey breast half with skin on, about 3-4 pounds
• 3 tablespoons extra-virgin olive oil
• 1/3 cup ricotta
• 1 tablespoon minced garlic
• 10 oz box frozen spinach, thawed
• 1/2 cup cooked brown rice
• 1 can artichoke hearts, chopped
• 1 teaspoons salt
• 1/2 tsp ground black pepper
• dash of hot sauce (optional)
• 1 cup shredded cheese (I used 1/2 cup parmesan, 1/2 cup jack and cheddar)

Directions

1. Preheat the oven to 400 degrees F.
2. In a large bowl combine ricotta, rice, artichokes, garlic, cheeses and salt and pepper. Squeeze spinach and add to bowl along with hot sauce if desired.  Mix thoroughly and set filling aside.
3. On a large cutting board, place turkey breast on top of plastic wrap and make a butterfly cut. Cover with additional plastic wrap and pound to an even thickness of 1/2-inch. Remove plastic wrap and season lightly with salt and pepper.
4.  Spread filling evenly over turkey breast.
5.  Carefully roll up the roulade. Using butcher's twine, tie the roulade at even intervals so that it remains tightly rolled. Rub the outside of the roasting pan. 
6. Roast until golden brown and an instant-read thermometer inserted into the thickest part of the very center of the roulade registers 160 degrees F, about 60-70 mins. Set aside to rest for 15 minutes then slice into 1/2-inch slices and serve hot.