Turkey Rolls Cordon Bleu Recipes

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TURKEY CORDON BLEU WITH ALFREDO SAUCE



Turkey Cordon Bleu with Alfredo Sauce image

For our annual Kentucky Derby party I wanted to create a twist on a traditional Kentucky Hot Brown sandwich, and my turkey cordon bleu was born. The turkey is tender and flavorful, full of smoky ham and melted cheese, but the crispy bacon really sets the dish off. -Sandy Komisarek, Swanton, Ohio

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 12

8 slices part-skim mozzarella cheese
8 thin slices deli honey ham
8 turkey breast cutlets
2 cups panko bread crumbs
2 large eggs, lightly beaten
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup canola oil
1 jar (15 ounces) Alfredo sauce, warmed
8 bacon strips, cooked and crumbled
1/4 cup grated Parmesan cheese

Steps:

  • Preheat oven to 350°. Place 1 slice mozzarella cheese and ham on each cutlet. Roll up each from a short side and secure with toothpicks., Place bread crumbs and eggs in separate shallow bowls. In another shallow bowl, combine flour, salt and pepper. Dip turkey in flour mixture, eggs, then bread crumbs., In a large skillet, brown turkey in oil in batches. Place in a greased 13x9-in. baking dish. Bake, uncovered, until turkey juices run clear, 20-25 minutes. Discard toothpicks., Spoon Alfredo sauce over turkey. Sprinkle with bacon and Parmesan cheese.

Nutrition Facts : Calories 455 calories, Fat 24g fat (10g saturated fat), Cholesterol 147mg cholesterol, Sodium 910mg sodium, Carbohydrate 18g carbohydrate (1g sugars, Fiber 1g fiber), Protein 39g protein.

CORDON BLEU CHICKEN ROLLS



Cordon Bleu Chicken Rolls image

This is the best Chicken Cordon Bleu recipe! Chicken stuffed with ham and Swiss cheese. I hope you enjoy it as much as I have.

Provided by Michelle

Categories     World Cuisine Recipes     European     French

Yield 6

Number Of Ingredients 10

8 skinless, boneless chicken breasts
8 slices cooked ham
4 slices Swiss cheese, cut into 1 inch pieces
salt and pepper to taste
1 teaspoon dried thyme
¼ cup melted butter
½ cup cornflakes cereal crumbs
1 (10.75 ounce) can condensed cream of chicken soup
½ cup sour cream
1 teaspoon lemon juice

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place each chicken breast half between sheets of plastic wrap and pound with a meat mallet to about 1/8 inch thickness. Place a finger of cheese on each ham slice and sprinkle lightly with thyme and salt and pepper to taste. Roll up seasoned ham and cheese 'jellyroll-style', then roll each chicken breast with ham and cheese inside. Tuck in ends and fasten with toothpicks.
  • Place melted butter in a small bowl and place cereal crumbs in a shallow dish or bowl. Dip each chicken roll in butter or margarine, then roll in crumbs, turning to coat thoroughly. Place coated rolls in a lightly greased 9x13 inch baking dish.
  • Bake at 400 degrees F (200 degrees C) for about 40 minutes or until chicken is golden brown and juices run clear. Serve with cordon bleu sauce, if desired.
  • To Make Cordon Bleu Sauce: In a small saucepan mix together the soup, sour cream and lemon juice. Heat over low heat, stirring occasionally, and serve hot over chicken rolls. Makes about 2 cups; 8 servings of 1/4 cup each.

Nutrition Facts : Calories 489.5 calories, Carbohydrate 14 g, Cholesterol 162.8 mg, Fat 25.1 g, Fiber 0.6 g, Protein 50 g, SaturatedFat 13.2 g, Sodium 1079.8 mg, Sugar 1.3 g

HOLIDAY ROAST TURKEY CORDON BLEU



Holiday Roast Turkey Cordon Bleu image

A melty ham and cheese filling with savory pesto, tangy mustard, and sweet cranberries adds interest and taste to this holiday roast turkey Cordon Bleu. It's moist, tender, and so flavorful that no gravy is needed, but it you're a gravy fan, by all means, use the pan drippings to make one.

Provided by Chef John

Categories     Turkey Breasts

Time 2h15m

Yield 8

Number Of Ingredients 10

1 teaspoon vegetable oil
1 (4 pound) boneless, skin-on turkey breast
2 teaspoons kosher salt, divided
1 teaspoon freshly ground black pepper, divided
⅛ teaspoon ground cayenne pepper
2 tablespoons Dijon mustard
2 tablespoons prepared pesto sauce
¼ cup dried cranberries, or to taste
4 ounces ham, thinly sliced
5 thin slices provolone cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a baking dish with vegetable oil.
  • Place turkey breast, skin-side down, on a work surface. Open it up and trim off any connective tissue. Cut at an angle along the natural seam of the turkey and butterfly it open so it's all about the same thickness; don't cut all the way through.
  • Season turkey breast with 1 teaspoon salt, ½ teaspoon pepper, and cayenne. Spread Dijon over the surface and then spread pesto over that. Scatter dried cranberries over top, then layer with ham and provolone cheese.
  • Roll turkey breast from one side to the other to enclose the filling, and flip so the skin is facing up. Tie around the center with a kitchen string to secure. Repeat ties at 1-inch intervals along the length of the roast all the way to each end. Transfer to the prepared baking dish. Season the top and sides with remaining salt and pepper.
  • Roast in the center of the preheated oven until internal temperature reaches 145 degrees F (65 degrees C), 1 ½ to 2 hours.
  • Remove from the oven and let rest for at least 15 to 20 minutes. Cut off strings and slice.

Nutrition Facts : Calories 400.1 calories, Carbohydrate 4.6 g, Cholesterol 176.1 mg, Fat 14.1 g, Fiber 0.4 g, Protein 60.3 g, SaturatedFat 5.1 g, Sodium 995.8 mg

TURKEY ROLLS CORDON BLEU



Turkey Rolls Cordon Bleu image

Very slightlly modified from a WW recipe from the book "Make It In MInutes." The changes I made were not using white wine as called for (1/4 c. white wine and 1/4 c. chicken broth in original), increasing the mayo & Dijon from 1 T. total, and adding oil to the pan for browning. This is really delicious and as quick and easy as promised. One of those recipes that is perfect for a weeknight family meal or for company.

Provided by LitaLou

Categories     Poultry

Time 15m

Yield 4 serving(s)

Number Of Ingredients 12

4 fresh turkey cutlets, 1/4 lb. each
4 slices deli ham, 1 oz. each
2 slices swiss cheese from 2% low-fat milk, 1 oz. each
salt
pepper
3 -4 tablespoons plain breadcrumbs
1 tablespoon light mayonnaise
1 tablespoon Dijon mustard
1 teaspoon olive oil
nonstick cooking spray
1/2 cup chicken broth
1 1/2 teaspoons butter or 1 1/2 teaspoons margarine

Steps:

  • Sprinkle turkey cutlets with salt & pepper to taste. Place 1 slice ham and 1/2 slice cheese on each cutlet. Roll up jelly-roll style & secure with toothpick.
  • Mix mayo & mustard in small bowl. Spread breadcrumbs on plate.
  • Brush turkey rolls with mayo & mustard mixture, then roll in crumbs, pressing down to coat.
  • Spray large nonstick skillet with cooking spray and add oil; heat over medium high heat. Add turkey rolls. Cook about 5 minutes, turning to brown on all sides.
  • Add chicken broth and butter or margarine. Reduce heat, cover, and cook until turkey is cooked through, about 5 minutes longer.

Nutrition Facts : Calories 107.6, Fat 6.7, SaturatedFat 2.2, Cholesterol 21.1, Sodium 578.9, Carbohydrate 5.4, Fiber 0.7, Sugar 0.7, Protein 6.1

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.

BEEF ROLLS CORDON BLEU



Beef Rolls Cordon Bleu image

A twist on the usual chicken version. These freeze well without the gravy. A twist on the usual chicken version.**edited on October 24 to add instructions for Once a Month Cooking(see step 11) I usually make these during a cooking blitz and freeze them without the gravy until I need them**

Provided by Pamela

Categories     Grains

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 12

1 1/2 lbs ground beef
2 eggs
1 small onion
1 (1 1/4 ounce) package onion soup mix, dry
1/2 cup rolled oats (can be blended in a blender for finer crumbs)
8 slices ham or 8 slices bacon
8 slices mozzarella cheese
2 eggs
breadcrumbs
1 (10 1/2 ounce) can mushroom soup, undiluted
1 cup milk
2 teaspoons flour

Steps:

  • Combine the first 5 ingredients.
  • Make 8 thin patties.
  • Place 1 piece of ham or bacon and 1 piece of cheese in the middle of each.
  • Fold over and be sure the cheese and bacon are covered.
  • Whip 2 eggs.
  • Dip the beef rolls into the egg, then roll in the bread crumbs.
  • Place into casserole dish.
  • Bake 1 hour at 350 degrees or until done.
  • Make gravy with milk, flour, and soup.
  • Pour over rolls and bake until sauce bubbles.
  • **I usually bake these as directed without gravy, cool, and then freeze in a ziploc bag. Defrost overnight and then add sauce and bake for 1 hour. OR bake from frozen for 1 hour and then top with sauce and back for an additional hour**.

Nutrition Facts : Calories 375.2, Fat 23.8, SaturatedFat 10.4, Cholesterol 177.9, Sodium 795.3, Carbohydrate 11.5, Fiber 1, Sugar 1.1, Protein 27.8

TURKEY CORDON BLEU CASSEROLE



Turkey Cordon Bleu Casserole image

Impress your holiday visitors with this fancier twist on the traditional casserole. -Kristine Blauert, Wabasha, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 13

2 cups uncooked elbow macaroni
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
3/4 cup 2% milk
1/4 cup grated Parmesan cheese
1 teaspoon prepared mustard
1 teaspoon paprika
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon garlic powder
1/8 teaspoon rubbed sage
2 cups cubed cooked turkey
2 cups cubed fully cooked ham
2 cups shredded part-skim mozzarella cheese
1/4 cup crushed Ritz crackers

Steps:

  • Preheat oven to 350°. Cook macaroni according to package directions., Meanwhile, whisk together soup, milk, Parmesan cheese, mustard and seasonings. Stir in turkey, ham and mozzarella cheese., Drain macaroni; add to soup mixture and toss to combine. Transfer to a greased 13x9-in. baking dish or 8 greased 8-oz. ramekins. Sprinkle with crushed crackers. Bake, uncovered, until bubbly, 25-30 minutes. Freeze option: Cover and freeze unbaked dish or ramekins. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Nutrition Facts : Fat 14 g fat (6 g saturated fat), Cholesterol 64 mg cholesterol, Sodium 1,090 mg sodium, Carbohydrate 23 g carbohydrate, Fiber 1 g fiber, Protein 27 g protein.

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

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