Grilled Walnut-Stuffed Turkey Rolls

1 1/2 cups nonfat plain yogurt
2 tablespoons lemon juice
2 tablespoons chopped ripe olives
2 tablespoons chopped fresh chives or 2 teaspoons dried chives
1 tablespoon olive oil or vegetable oil
1/2 cup chopped onion
10-ounce box frozen spinach thawed
1 cup fresh white bread crumbs
3/4 cup (3 ounces) finely chopped walnuts
1 teaspoon dried thyme or 2 tablespoons chopped fresh thyme
1/3 cup water or chicken broth
salt
freshly ground black pepper
6 to 8 skinless, boneless turkey breast slices, 1/4 to 1/3 inch thick (1 1/2 to 1 3/4 pounds total)
nonstick cooking spray
sprigs of parsley or watercress, for garnish

To make the yogurt sauce; Stir together the yogurt, lemon juice, olives and chives; set aside until serving (refrigerate if the wait is more than one hour).

To make the stuffing: Heat the oil in a large skillet. Add the onion; cook until soft, about 5 minutes. Put the spinach in a strainer; press on it firmly to remove the excess liquid. Add the spinach to the skillet; cook 3 minutes more. Transfer the mixture to a large bowl. Add the bread crumbs, walnuts and thyme; then stir and toss with a fork to combine. Add the water or broth; stir until blended. Season with salt and pepper, if desired.

Place the turkey breast slices in a single layer on your work surface. Sprinkle lightly with salt and pepper, if desired. Divide the filling evenly among the turkey, patting and spreading it over the top half of each slice. Starting from the filled end, roll up each slice pinwheel- style to enclose the stuffing and make a cylindrical, log-shaped roll. Coat the rolls lightly with non-stick cooking spray.

Prepare a barbecue fire. Grill the turkey rolls 4 to 6 inches from hot coals for about 15 minutes. Turn the rolls three or four times, until they are well browned and the turkey is fully cooked (cut one in half in necessary to check its doneness). Arrange the rolls on a platter. (If you wish to serve them cold, cook to room temperature, then cover and refrigerate.)

Spoon a small amount of sauce over the rolls, garnish with parsley and serve. Pass the remaining sauce at the table. Makes 6 servings.

 

Barbecued Walnuts

1 1/2 cups walnut halves or pieces
2 cloves garlic, peeled and chopped
1/2 teaspoon ground cumin
1/2 teaspoon salt
3 tablespoons olive oil

On a 12-inch square of foil, combine walnuts, garlic, cumin, salt and oil. Wrap and seal in a foil packet. Grill over medium hot coals, turning occasionally, about 10 minutes. Use as a garnish, as a snack or as an appetizer on toasted beguette slices spread with herbed goat cheese. Makes 1 1/2 cups.

NOTE: To prepare in the oven, bake foil-wrapped walnuts in preheated 425-degree oven for 10 to 15 minutes, turning packet occasionally.