Filling:

1 chopped onion
1 tbsp. garlic
1 can chopped mushrooms
olive oil
1/2 bag frozen or fresh spinach
1/2 bag frozen kale
10 to 15 chopped Kalamata olives
1 can chopped artichokes
1/2 cup red wine

Preheat over to 350°F. In a large skillet, sauté onions, garlic and mushrooms in olive oil until onions are tender. Stir in spinach, kale, olives and artichokes. Pour in red wine and stir until everything is cooked. Set aside.

Turkey Preparation:

2 butterflied turkey breasts
8 thin slices provolone cheese
1 jar of your favorite pasta sauce

Prepare turkey breast by butterflying them. Scoop spinach mixture on to the middle of the turkey breast. Place 2 slices of provolone cheese over spinach. Roll or fold breast over. Use 3 (6-inch) long pieces kitchen twine for each breast. Tie it up and set it aside.

Prepare pan by spraying oil on sides and bottom. Pour half jar pasta sauce into pan. Just enough to cover bottom. Place turkey roll on top of sauce. Pour remainder of the sauce over breast. Place in oven uncovered and bake at 350°F for 1 hour.

Place remaining provolone cheese slices on top of breasts and cook for another 30 minutes until internal temp reaches 170°F. Serve on a bed of pasta and top with grated Parmesan cheese.

Submitted by: Dena Harrison