© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
8 7-Inch pre-made crepes
1 lb MESQUITE SMOKED TURKEY BREAST, sliced thin
1 lb frozen broccoli florets, thawed and drained well
2 c shredded Swiss cheese
2 tbsp unsalted butter
8 oz button mushrooms, sliced thin
1/2 Medium onion, minced
1/4 c all-purpose flour
1 c dry sherry
2 c chicken or turkey stock
Salt and white pepper To taste
1/4 c fresh parsley, chopped fine
CREPES
Preheat oven to 350 degrees F.
Assemble crepes, one at a time. Place on flat surface and top each with 2 ounces (about 2 slices) of sliced mesquite smoked turkey breast, covering the length of the crepe.
Top with 5-6 small broccoli florets and sprinkle with 2 tablespoons Swiss cheese.
Roll crepe edges around the filling and place in a lightly oiled 11x14-inch baking dish.
Repeat with remaining crepes.
Cover baking dish with foil and bake until heated through, about 15 minutes.
SHERRY MUSHROOM SAUCE
Melt butter in a medium skillet. Add mushrooms and onions and sauté until soft. Add flour and cook, stirring to evenly coat and slightly brown flour. Cook for 5 minutes, stirring constantly.
Add sherry and poultry stock and stir over medium heat until sauce is thickened. Add salt and white pepper to taste. Add chopped parsley just before serving.
To serve, place 2 crepes on each plate and nap the crepes with mushroom sauce.