| 2 pound turkey breast half (bone removed) Florentine stuffing: 2 tablespoons olive oil 1 leek (white part only), sliced & cleaned thoroughly 8-oz sausage link, casing removed & slightly crumbled ¼ to ½ cup vegetable or chicken broth 1 (10 ounce) package frozen chopped spinach, thawed ½ cup shredded Granny Smith apple 2 tablespoon roasted garlic salt & pepper pinch ground nutmeg ¼ cup bread crumbs ¼ cup pine nuts, toasted Marinade: ¼ cup olive oil about 2 garlic, minced about 1 tablespoon thyme salt & pepper The Filling: In heavy sauce pan, sauté the leeks in the oil with a pinch of salt until tender, about 2-3 minutes Add the sausage & mash with a wooden spoon, cook 2-minutes Add the stock; cook until sausage is cook thru Add the spinach, the apple & garlic, add the nutmeg & season to taste Add bread crumbs & pine nuts and cool (can be done one day ahead) Place turkey on work surface, slightly pound to even out Spread cooled spinach filling over turkey evenly Carefully roll turkey up & secure with oven safe string Start coal & place them on one side of barbecue, (see grilling tips) For the Marinade: Combine all ingredients Brush or spoon over turkey roll Sear the turkey roll; placing the breast directly over the coals, for about 2-minutes per-side Move the breast off of the direct heat & over to the side of the barbecue where there are not any coal (called; indirect heat), on a piece of foil Covered and barbecue until the internal thermometer read 170-175°, about 45 minutes to 1-hour Let the Florentine to “rest” (covered) for about 10-15 minutes before slicing Yields about 6-8 servings |
| Grilled Stuffed Turkey Florentine |