Turkey Roll With Stuffing

This is a little something different, a recipe I came across in a low-fat cookbook that looked yummy and intriguing. The outside is just like a meatloaf, but made with ground turkey instead. The inside is just like stuffing, and together they are like a savory jelly-roll. You could use white wine in place of the water in both the pan juice and to make the sauce if you prefer.

Turkey Roll With Stuffing
1 teaspoon oil or margarine
1 cup chopped white onion
1 cup grated carrot
1 cup fine dry bread crumbs
1 chicken bouillon cube
3/4 cup boiling water
herbs and spices, as desired, if breads crumbs are not seasoned
1 pound lean ground turkey
1 large egg
1/4 cup fine dry bread crumbs
salt, pepper, and garlic to taste
1 cup water

In a large frying pan over medium heat sauté the onion and carrot in the oil for about ten minutes until softened. Remove from heat and stir in bread crumbs. Dissolve the bouillon in the water and add along with seasoning. 

In a large bowl, combine the remaining ingredients except water. Spread out this mixture evenly onto a large sheet of waxed paper to a rectangle 10x14 inches, with no gaps. Cover this meat with the stuffing mixture. Roll up tightly from a short side, removing the waxed paper as it is rolled. Place roll in a greased roasting pan. 

Cover and bake at 350◦F for an hour. Pour the water into the pan and bake for an additional 30 minutes, basting twice with juices. Remove to a platter and let stand briefly, tented with foil.

To make a sauce or gravy: use the pan drippings, extra chicken broth, and cornstarch to whisk together to form a gravy while the loaf is resting.