PESTO TURKEY ROLLS
8 turkey cutlets, pounded thin
1 tsp. salt
1/2 tsp. ground black pepper
One 8 ounce package cream cheese, softened
1 envelope Lipton Savory Herb with Garlic Soup Mix (found at Walmart)
1/2 cup packed fresh basil leaves, chopped
1/4 cup pine nuts
1/2 cup freshly grated Parmesan cheese
3 tbs. butter
2 tbs. olive oil
1/2 cup oil-packed sun-dried tomatoes, drained and finely chopped
2 tbs. chopped fresh basil leaves
1-1/2 cups heavy cream
Sprinkle the turkey cutlets with salt and pepper. In a medium mixing bowl cream together the cream cheese, soup mix, 1/4 cup of the basil, the pine nuts, and 1/4 cup of the Parmesan. Place 2 tablespoons of the cheese mixture down the center of each cutlet, from end to end, and roll up the cutlet, tucking in the sides, to form a neat roll. You can refrigerate the cutlets, covered, until you are ready to proceed.
Melt the butter in the oil in a 12 inch sauté pan over medium-high add the turkey rolls, and cook until the turkey is white on all sides, about 3 minutes on each side. Remove the turkey from the pan.
Add the tomatoes 2 tbs. basil, and the heavy cream to the pan and bring the sauce to a boil, stirring up any browned bits that are on the bottom. Add the remaining Parmesan, reduce the heat to medium-low, and return the turkey rolls to the pan. Turn the rolls in the sauce, simmering them for 5 minutes before serving. serves 8
Nutritional values for this recipe: click here
The Soup Mix Gourmet
8 turkey cutlets, pounded thin
1 tsp. salt
1/2 tsp. ground black pepper
One 8 ounce package cream cheese, softened
1 envelope Lipton Savory Herb with Garlic Soup Mix (found at Walmart)
1/2 cup packed fresh basil leaves, chopped
1/4 cup pine nuts
1/2 cup freshly grated Parmesan cheese
3 tbs. butter
2 tbs. olive oil
1/2 cup oil-packed sun-dried tomatoes, drained and finely chopped
2 tbs. chopped fresh basil leaves
1-1/2 cups heavy cream
Sprinkle the turkey cutlets with salt and pepper. In a medium mixing bowl cream together the cream cheese, soup mix, 1/4 cup of the basil, the pine nuts, and 1/4 cup of the Parmesan. Place 2 tablespoons of the cheese mixture down the center of each cutlet, from end to end, and roll up the cutlet, tucking in the sides, to form a neat roll. You can refrigerate the cutlets, covered, until you are ready to proceed.
Melt the butter in the oil in a 12 inch sauté pan over medium-high add the turkey rolls, and cook until the turkey is white on all sides, about 3 minutes on each side. Remove the turkey from the pan.
Add the tomatoes 2 tbs. basil, and the heavy cream to the pan and bring the sauce to a boil, stirring up any browned bits that are on the bottom. Add the remaining Parmesan, reduce the heat to medium-low, and return the turkey rolls to the pan. Turn the rolls in the sauce, simmering them for 5 minutes before serving. serves 8
Nutritional values for this recipe: click here
The Soup Mix Gourmet
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