Bone turkey thigh. Place boned thigh meat between 2 pieces of clear plastic wrap. With a meat mallet, pound meat to Ω-inch thickness.
In a small saucepan combine spinach and onion. Cook, covered, in a small amount of water for 5 minutes or till onion is tender; drain well. Stir in Parmesan cheese and basil.
Spread spinach mixture evenly over turkey. Roll up, starting at narrowest end. Secure turkey roll with string. Place the roll in a shallow baking pan; cover with foil.
Bake in a 350∞ oven for 1 hour. Remove foil; bake 25 to 30 minutes more or till tender. Remove roll from pan. Cover and keep warm. Strain juices; add water to equal 2/3 cup.
For sauce, in a small saucepan combine cornstarch and 1 tablespoon water ; stir in reserved juices and bouillon granules. Cook and stir till thickened and bubbly; cook and stir 2 minutes more. Add cream cheese and parsley; stir till cheese melts. Slice meat to serve; pass sauce with meat. Garnish with tomato wedges, if desired.
