Turkey Cordon Bleu

Turkey Cordon Bleu. Linda Larsen
  • 70 mins
  • Prep: 25 mins,
  • Cook: 45 mins
  • Yield: Serves 6
Ratings (7)

I'm always surprised that this recipe for Turkey Cordon Bleu turns out so perfectly, because the cooking time seems so short and the cooking temperature is relatively low. But the turkey is always tender, moist, and cooked to perfection.

Cordon Bleu recipes usually have ham or prosciutto too, but I think that just cheese is delicious. And so much easier to make. You can use your favorite cheese in this easy recipe.

I have found that it can be difficult to find turkey tenderloin in the grocery store. Ask the butcher for them; he may have to order them. In that case, order a lot and freeze them to use in this fabulous recipe.

Serve this elegant recipe with some braised baby carrots and a green salad tossed with avocados and grape tomatoes and a simple olive oil vinaigrette. A nice glass of white wine would be the perfect accompaniment. For dessert, some brownies or an ice cream cake would be the perfect finishing touch.

What You'll Need

  • 2 lbs. turkey meat (2 tenderloins)
  • 2 tablespoons butter (melted)
  • 2 tablespoons mustard (Dijon)
  • 6 pieces cheese (Havarti, 3/4" wide by 3" long)
  • 1-3/4 cups bread crumbs (soft)
  • 1/4 cup flour
  • 3 tablespoons Parmesan cheese (grated)
  • 1 teaspoon thyme (dried leaves)
  • 1/2 teaspoon salt (seasoned)
  • 1/3 cup cream (heavy)
  • 1 egg (beaten)

How to Make It

Preheat the oven to 325°F. Grease a 13" x 9" glass baking dish with unsalted butter and set aside.

Cut the turkey tenderloin into thirds crosswise, forming six pieces. Then cut a lengthwise slit into each tenderloin half to within 1/2" of opposite site. Open the tenderloins and place smooth side down on the work surface. Pound the tenderloins slightly with a rolling pin or the smooth side of a meat mallet until they are about 1/2" thick.

In a small bowl combine the melted butter and mustard; brush over the cut sides of the tenderloins. Place a piece of cheese in the center of open tenderloin on top of the mustard mixture. Close the tenderloin around the cheese, forming a bundle; secure with toothpicks.

Then combine the bread crumbs, flour, Parmesan cheese, thyme, and salt in a shallow pan.

Combine the cream and beaten egg in another shallow pan and stir to combine.

Dip the filled tenderloins in the egg mixture, then roll in the crumb mixture to coat.

Place the filled and coated turkey tenderloins in the prepared baking dish and bake for 40 to 45 minutes until turkey is thoroughly cooked and registers 165°F on a meat thermometer. Remove the toothpicks before serving.