Spinach-Filled Turkey Roll

• 3/4 pound fresh mushrooms, sliced
• 1/2 cup chopped green onions
• 1/3 cup finely chopped celery
• 2 tablespoons butter
• 2 packages (10 ounces each) frozen chopped spinach, drained and squeezed dry
• 1/8 teaspoon salt
• 2 eggs, beaten
• 4 slices day-old whole wheat bread, crumbled
• 2 tablespoons dried minced onion
• 4 teaspoons herb and garlic onion soup mix
• 1/4 teaspoon pepper
• 2 pounds lean ground turkey

1. In a large skillet, saute the mushrooms, green onions and celery in butter until tender. Stir in spinach and salt; heat through. Remove from the heat; cool. In a large bowl, combine the eggs, bread, minced onion, soup mix and pepper. Crumble turkey over mixture; mix well.
2. On a large piece of heavy-duty foil, pat turkey mixture into a 16x10-in. rectangle. Spread spinach mixture to within 1 in. of edges. Roll up, starting with a short side; seal seams and ends.
3. Place seam side down in a 13x9-in. baking dish coated with cooking spray. Cover and bake at 350u0b0 for 50 minutes. Uncover; bake 10 minutes longer or until a thermometer reads 165u0b0. Let stand for 5 minutes before cutting.

mushrooms, green onions, celery, butter, spinach, salt, eggs, whole wheat bread, onion, garlic, pepper, lean ground turkey

Taken from www.tasteofhome.com/recipes/spinach-filled-turkey-roll/ (may not work)