In a skillet, with olive oil cooked down some (chopped up) spinach and (small diced) baby bella mushrooms with thyme, tarragon and sage - added some garlic near the end so it wouldn't burn. Then I let this cool. After it cooled I stirred in a lightly beaten egg and some whole wheat panko - over working this will apparently create a rock in the center (don't remember whose advice this was)
Took a boneless/skinless turkey breast and butterfly cut it open and then pounded it until relatively even. Lined the cut side of the turkey with prosciutto. then spread a layer of softened Alouette garlic and herbed goat cheese, finishing it off with the spinach mixture.
I then rolled it into a log and tied it up, sprinkled some salt and pepper. Seared it on 4 sides in a hot cast iron skillet, then added turkey stock, covered it in foil and stuck it in an oven until done. The oven was about 400degrees - my oven isn't entirely accurate - need to use a thermometer for desserts- for about an hour.
Let it rest, sliced it up - thinned the stock that was left in the pan with some fresh stock over low heat a few minutes with some more garlic, thyme and sage for an au jus kind of gravy.
This was supposed to post on jan 2.