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Turkey Rolls Divan

Diet.Chef's picture
  Turkey breast tenderloin 3⁄4 Pound
  Condensed cream of mushroom soup 10 3⁄4 Ounce (1 Can)
  Skim milk 1⁄4 Cup (4 tbs)
  Dry sherry 2 Tablespoon
  Ground nutmeg 1⁄8 Teaspoon
  Ground red pepper 1 Dash
  Broccoli spears/One 10 ounce package frozen broccoli spears, cooked and drained 8 Ounce, cooked and drained
  Grated parmesan cheese 1⁄4 Cup (4 tbs)

Cut turkey into 4 equal portions.
Place one piece of turkey between two pieces of clear plastic wrap.
Working from the center to the edges, pound the turkey lightly with a meat mallet till the tenderloin is 1/4 inch thick.
Remove plastic wrap.
Repeat with remaining turkey.
For sauce, in a medium mixing bowl stir together soup, milk, dry sherry, nutmeg, and red pepper.
Set aside.
Divide broccoli among turkey slices, placing spears crosswise near one end of each slice.
Spoon about 1 tablespoon of the sauce over each portion of broccoli.
Roll turkey around broccoli and sauce.
Arrange turkey rolls, seam side down, in a 10x6x2 inch baking dish.
Pour remaining sauce over turkey rolls.
Sprinkle with Parmesan cheese.
Bake, uncovered, in a 350° oven for 30 minutes or till turkey is no longer pink.

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