Turkey Cordon Bleu Stuffed With Ham Roasted Green Chiles And Brie Recipes

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FRENCH BRIE AND HAM BAGUETTE



French Brie and Ham Baguette image

Provided by Sandra Lee

Categories     main-dish

Yield 4 servings

Number Of Ingredients 4

1 (18 to 20-inch) baguette
1/3 cup peach or raspberry preserves
1 (6-ounce) package deli ham slices
1 (5-ounce) wedge brie, sliced, room temperature (recommended: Alouette)

Steps:

  • Slice baguette horizontally with a serrated bread knife. Spread preserves on both sides of bread. On bottom half of baguette, lay down overlapping slices of ham and top with slices of brie. Place top of baguette on sandwich. Cut into 1-inch pieces and secure with decorative sandwich picks.
  • Optional: heat in a 400 degree F oven for 10 to 12 minutes.

TURKEY CORDON BLEU



Turkey Cordon Bleu image

This Cordon Blue recipe from Busy Cooks does not include ham, but it most certainly may be added. This tender turkey stuffed with Havarti comes out moist and flavorful. I don't think the ham would even be missed.

Provided by gailanng

Categories     Turkey Breasts

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 turkey tenderloins (1 pound total)
2 tablespoons melted butter
2 tablespoons Dijon mustard
6 pieces havarti cheese (3/4-inch wide by 3-inch long)
2/3 cup fine dry breadcrumb
1/4 cup flour
3 tablespoons grated parmesan cheese
1 teaspoon dried thyme leaves
1/2 teaspoon seasoning salt
1/3 cup heavy cream
1 egg, beaten

Steps:

  • Preheat oven to 325 degrees. Grease a 13x9" glass baking dish.
  • Cut each turkey piece into thirds crosswise (crosswise is placing your knife on top and cutting downward), forming six pieces (3 pieces per breast). Then cut a lengthwise slit in the center of each tenderloin to within 1/2" of the opposite site. Open tenderloins and place smooth side down on work surface. Season pieces with salt and pepper.
  • In small bowl combine melted butter and mustard; brush over the cut sides of the tenderloins. Place a piece of cheese in center of open tenderloin on top of mustard mixture. Close tenderloin around cheese, forming a bundle; secure with toothpicks.
  • Combine bread crumbs, flour, Parmesan cheese, thyme and salt in a shallow pan. Combine cream and beaten egg in another shallow pan and stir to combine. Dip filled tenderloins in egg mixture, then roll in crumb mixture to coat.
  • Place turkey tenderloins in baking dish and bake at 325 degrees for 20 minutes. Carefully turn tenderloins and bake 20-25 minutes longer until turkey is thoroughly cooked or 160 degrees on a meat thermometer. Remove toothpicks before serving.

Nutrition Facts : Calories 258.1, Fat 16.7, SaturatedFat 9.5, Cholesterol 92.2, Sodium 350.4, Carbohydrate 20.2, Fiber 1.3, Sugar 1.3, Protein 7

TURKEY CORDON BLEU STUFFED WITH HAM, ROASTED GREEN CHILES AND BRIE



Turkey Cordon Bleu Stuffed with Ham, Roasted Green Chiles and Brie image

Provided by Guy Fieri

Categories     main-dish

Time 1h35m

Yield 10 to 12 servings

Number Of Ingredients 10

6 poblano chiles
1 pound Brie cheese, skin on, sliced into thin planks
1 1/2 cups grated Monterey Jack cheese
Three 2-pound turkey breasts, boneless
Kosher salt and freshly ground black pepper
Vegetable oil
15 thin slices cooked deli ham
Honey Mustard Sauce, recipe follows, optional
2/3 cups honey
1/2 cup Dijon mustard

Steps:

  • For the chile stuffing: Preheat a grill to high heat (you can also use a broiler if you don't have a grill). Place the whole chiles on the grill and cook until well charred and blistered, turning every 2 to 3 minutes. Transfer to a heatproof bowl and cover with plastic wrap so they "sweat," making them easier to peel. Let the chiles stand for 5 minutes before uncovering and using towels to rub off the skins. Discard the skins, remove the cores and seeds and finely chop the chiles. Transfer to a large mixing bowl and season with salt and pepper. Add the cheeses and stir together to form a stuffing. Set aside until ready to use.
  • For the turkey cordon bleu: Make a horizontal cut down the length of the thin side of each turkey breast using a sharp thin knife. Open the breasts up like a book so the cut-sides are exposed facing up and the skin-side is down, with the "spine" of the chicken horizontal on your work surface. Sprinkle the turkey with salt and pepper.
  • Lay 5 slices of the deli ham on each breast and trim the edges so the ham fits inside the breast and there is a small border around the turkey. Leaving this gap will ensure that when the turkey is rolled up it forms a nice seal and the stuffing doesn't ooze out everywhere. Divide the poblano-cheese stuffing in thirds and spread on each of the breasts evenly, leaving a small border around the edge. Starting from one side, tightly roll up the turkey away from you, stuffing in any of the filling as it tries to escape at the edges (it is important you roll it up this way, so when you make the slices in the finished roulade they are across the grain). Secure the roll with pieces of butchers twine every 2 inches to form a tight, even log. Repeat with the remaining breasts. Sprinkle the outsides with salt and pepper.
  • Preheat the oven to 375 degrees F. Heat oil in a turkey roaster set across two burners on medium-high heat. Add the roulades and brown evenly, 3 to 4 minutes per side. When browned all over, transfer the whole pan of the roulades to the oven and finish cooking. Roast until the internal temperature reaches 160 degrees F, 30 to 35 minutes.
  • Transfer to a platter and allow the meat to rest to allow for carry-over cooking and the internal temperature to reach 170 degrees F, 10 to 12 minutes. To serve, remove the twine and cut into 1/2-inch-thick slices. Drizzle the pan juices over the top.
  • Combine the honey and mustard and mix well.

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