Spinach Stuffed Turkey Roll

1/3 lb mushrooms, sliced
1/4 cup green onion, chopped, greens & all
3 tablespoons celery, finely chopped
2 garlic cloves, chopped
1 tablespoon butter
1 (10 ounce) package frozen chopped spinach, thawed, drained and squeeze dry
1/4 cup parmesan cheese, shredded
1 dash salt
1 egg, beaten
1/3 cup breadcrumbs
4 tablespoons onions, minced
3 garlic cloves, smashed
1 (1 1/4 ounce) envelope onion soup mix
1/4 teaspoon black pepper
1 -1 1/2 lb ground turkey

 

In a large skillet, sauté mushrooms, green onions, celery and chopped garlic in butter till tender. Stir in spinach and salt, heat through. Remove from heat and allow to cool. Add in Parmesan cheese.

In a large bowl combine egg, bread crumbs, minced onion, smashed garlic, soup mix and black pepper. Crumble turkey over mixture and mix well.

On a large piece of foil or wax paper pat turkey mixture into rectangle that is about a half inch thick. Spread the cooled spinach mixture to within 1 inch of the edges. Roll up, starting with the short side, seal seams and the ends. Place seam side down on a foil lined pan that at least has a lip on it (coat foil with cooking spray). Cover and bake at 350°F for about 50 minutes. Uncover and bake 10 minutes longer until meat thermometer reads 165°F. Let stand 5 minutes before cutting.