Turkey Saltimbocca with Lemon Egg Sauce and Butter-Braised Spinach

The literal translation of saltimbocca is “jump in the mouth.” This is an interesting approach to the holiday turkey that can be done relatively quickly and makes a great presentation. I’ve poached the turkey here, but you could also slowly sauté the turkey rolls (without the plastic wrap, of course) as an alternative. The Lemon Egg Sauce is based on the Greek avgolemono soup. This dish was part of a menu for a class I taught called “New Wave Thanksgiving.” The idea was to use