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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.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 745 Calories from Fat 162

% Daily Value*

Total Fat 18 g28.1%

Saturated Fat 7.3 g36.7%

Trans Fat 0 g

Cholesterol 187.8 mg62.6%

Sodium 4470.3 mg186.3%

Total Carbohydrates 60 g19.9%

Dietary Fiber 8 g31.9%

Sugars 16.8 g

Protein 87 g174.3%

Vitamin A 33.5% Vitamin C 338.5%

Calcium 56.5% Iron 19.4%

*Based on a 2000 Calorie diet


Turkey Rolls Divan Recipe