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1 (5 lb.) turkey breast, skinned and boned
1 1/2 c. chopped sweet red pepper
1 c. chopped purple onion
1 (8 oz.) can water chestnuts, drained and chopped
1 tbsp. olive oil
1/2 tsp. poultry seasoning
1/2 tsp. dried whole savory
1/2 tsp. salt
1/2 tsp. pepper
1 (10 oz.) pkg. frozen chopped kale, thawed and drained
1/2 c. dry white wine
1/4 c. olive oil
1/4 c. dry white wine
Garnishes: kale, sweet red pepper strips, green onion
White Wine Gravy

Trim fat from turkey; remove tendons. Place outer side of
turkey breast on heavy-duty plastic wrap. Starting from the
center, slice horizontally through the thickest part of each
side of the breast almost to, but not through, the outer
edges. Flip cut pieces over to enlarge breast. Place heavy-duty
plastic wrap on turkey; pound to a more even thickness.
Saute red pepper, onion, and water chestnuts in 1 tablespoon
olive oil until tender; add poultry seasoning and next 5 ingredients.
Cook, stirring constantly, until liquid is evaporated. Spread kale mixture
in center of turkey breast within 2 inches of sides; roll up turkey breast,
jelly roll fashion, starting with short side, to about a 6x11 inch roll.
Secure at 1 1/2 inch intervals using heavy string. Place, seam side down,
on rack in a shallow pan coated with vegetable cooking spray. Combine
1/4 cup olive oil and 1/4 cup white wine; stir well. Brush over turkey roll.
Bake, uncovered, at 325 degrees for 2 hours, basting often. Let stand
15 minutes. Transfer turkey to a platter. Remove strings; garnish,
if desired. Serve with White Wine Gravy. Yield: 10 to 12 servings.

1/2 c. dry white wine
1 to 1 1/2 c. chicken broth
1/2 tsp. salt
1/2 tsp. pepper
2 tbsp. cornstarch
1/4 c. water

Spoon drippings from roasting pan into a 2-cup
measure. Add wine and enough chicken broth to
make 2 cups. Combine mixture, salt, and pepper in a
saucepan. Combine cornstarch and water; add to
mixture. Boil 1 minute over medium heat, stirring
Yield: 2 cups.