See Also: Roast Turkey Breast with Spinach-Blue Cheese Stuffing(recipes)
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Spinach and bacon salad with blue cheese dressing(recipes)
Roast turkey with one-pot roast vegetables and roast potatoes(recipes)
sigmoid groove(medicine)

groove for sigmoid sinus (medicine) and Roast Turkey Breast with Spinach-Blue Cheese Stuffing (recipes)


groove for sigmoid sinus (medicine)


groove for sigmoid sinus


A broad groove in the posterior cranial fossa, first situated on the lateral portion of the occipital bone, then curving around the jugular process on to the mastoid portion of the temporal bone, and finally turning sharply on the posterior inferior angle of the parietal bone and becoming continuous with the transverse groove; it lodges the transverse sinus.

Synonym: sulcus sinus sigmoidei, sigmoid fossa, sigmoid groove, sigmoid sulcus.


Roast Turkey Breast with Spinach-Blue Cheese Stuffing (recipes)


Roast Turkey Breast with Spinach-Blue Cheese Stuffing

Yield: Makes 14 servings



Ingredients:



1frozen whole boneless turkey breast, thawed (3-1/2 to 4 pounds)

1package (10 ounces) frozen chopped spinach, thawed and squeezed dry

2ounces blue cheese or feta cheese

2ounces reduced-fat cream cheese

1/2cup finely chopped green onions

1-1/2tablespoons Dijon mustard

1-1/2tablespoons dried basil

2teaspoons dried oregano

Black pepper and paprika









Preparation:





1.Preheat oven to 350°F. Coat roasting pan and rack with nonstick Cooking spray.2.Unroll turkey breast; rinse and pat dry. Place turkey between 2 sheets of plastic wrap or waxed paper. Pound turkey to 1-inch thickness using flat side of meat mallet or rolling pin. Remove and discard skin from one half of turkey breast; turn meat over so skin side (on Other half) faces down.3.Combine spinach, blue cheese, cream cheese, green onions, mustard, basil and oregano in medium bowl; mix well. Spread evenly over turkey breast. Roll up turkey so skin is on top. Tie closed with kitchen string.4.Carefully place turkey breast on rack; sprinkle with pepper and paprika. Roast 1-1/2 hours or until no longer pink in center of breast. Remove from oven; let stand 10 minutes before removing skin and slicing into 14 (1/4-inch-thick) slices.









Nutritional Information:







Serving Size: 1/4-inch-thick slice







Fiber

1 g







Carbohydrate

2 g







Cholesterol

50 mg







Saturated Fat

2 g







Total Fat

4 g







Calories from Fat

28 %







Calories

135







Protein

22 g







Sodium

144 mg









Dietary Exchange:







Meat

3