Turkey tenderloin, pounded
thin, and rolled with blue cheese and bacon.
Irish Turkey
Bundles
- 1 package Honeysuckle White® Breast
Tenderloins
8 slices bacon
2 to 3 fresh sage leaves, torn
- Salt to taste
Pepper to taste
Lemon zest, minced as needed
6-ounces Irish Casbel blue cheese
2 tablespoons butter
1 cup white wine
3 tablespoons light cream
- Wooden toothpicks
- Place each turkey tenderloin
on a board and with a sharp knife slice in half horizontally.
Cover each piece with wax paper and pound with a meat mallet
until 1/4-inch thick.
- Cut each slice of bacon
in half and lay 2 pieces of bacon side by side on the board,
stretch the pieces out by stroking with the blade of a large
knife. Put a tiny piece of sage on top and cover with a piece
of turkey. Season the
turkey well and add some lemon zest.
- Cut the cheese into 8
fingers and place one on the piece of turkey. Roll up the bacon
and turkey and secure with wooden toothpicks or thread. Continue
rolling the rest of the bacon and turkey until you have 8 bundles.
- In a heavy pan, brown
the bundles in the butter, turning frequently for about 10 minutes
until the turkey is no longer pink in the center and the cheese
is beginning to melt. Transfer the bundles to a hot dish and
remove the toothpicks.
- Add wine to the pan, deglaze.
Add the cream and simmer 2 to 3 minutes. Taste and adjust the
seasoning.
- Pour a little sauce onto
each plate and arrange the bundles on top.
- Garnish with a few fresh
sage leaves.
Makes 4 servings.
Side suggestions: Roasted
carrots and potatoes, or a crisp garden salad.
Nutrition Facts:
Serving size: 11.2ounce/317.8g
Calories per serving: 684
Calories from fat 425
Total fat: 47 g
Saturated fat: 23 g
Cholesterol: 179 mg
Sodium: 1064 mg
Carbohydrate: 2 g
Fiber Carbs: 0 g
Sugar Carbs: 1 g
Protein: 51 g
Recipe provided courtesy
of Honeysuckle White, a division of Cargill, Incorporated. Used
with permission.
