Turkey Rolls Divan
|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.
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.