Swiss Chard Rolls Stuffed with Turkey
Preheat oven to 375°F. Coat a a large baking fish with non-stick cooking spray. In a large skillet heat 1 tablespoon of the oil over medium-high heat until
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Ingredients
- 1 small onion, finely chopped
- 6 oz pkg, portobello mushrooms, finely chopped
- 1 medium carrot, peeled and finely chopped
- 2 tbsp olive oil, divided
- 1 lb 93% lean ground turkey
- 2 cups cooked wild rice blend
- 3 tbsp chopped fresh dill, divided
- 2 tbsp flour
- 1 ½ cups low-sodium chicken broth
- 2 tbsp lemon juice
- 12 large Swiss Chard leaves, stems removed, blanched
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