Spinach-Stuffed Turkey Breast

Coat a small skillet with cooking spray; place over medium-high heat until hot. Add onion, mushrooms, and garlic to skillet; saute until tender, and set aside.

Cook spinach according to package directions, omitting salt. Drain well; place on paper towels. Squeeze until barely moist. Combine spinach, reserved vegetables, breadcrumbs, Parmesan, egg, thyme, and 1/2 teaspoon pepper in a small bowl; stir well. Set aside.

Lay turkey breast flat, skin side up, on waxed paper. Carefully slice away tendons, skin, and excess fat, keeping meat intact. Turn turkey breast over carefully to keep center of turkey breast attached. Beginning at center of turkey breast, slice horizontally through thickest part of each side of breast almost to outer edge: flip the cut pieces of breast fillets over and out to enlarge breast surface area and to make a more even thickness.

To fill in shallow area between breast halves, slice meat horizontally from thickest parts of breast, and lay slices in shallow area. Pound breast to 1/2-inch thickness.

Spread reserved spinach mixture over turkey breast, leaving a 1/2- inch border at sides. Roll up turkey, jellyroll fashion, starting at long side. Sew up seams, using a needle and thread, or secure with wooden picks, if necessary.

Combine sage, salt, white pepper, and paprika in a small bowl; stir well, and rub over outer surface of turkey.

Insert meat thermometer into turkey breast, making sure end touches meat. Place in a browning bag prepared according to package directions. Place in a shallow roasting pan. Bake at 350 degrees F for 1 hour or until meat thermometer registers 185 degrees F. Transfer to a serving platter; let stand 15 minutes. Remove thread or wooden picks. Slice with an electric knife. Garnish with thyme sprigs before serving.