© 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
2 lbs TURKEY TENDERLOINS
3 c Gorgonzola cheese, crumbled
1 c pine nuts, toasted in olive oil
2 tsp fresh lemon juice
1-1/2 tbsp fresh garlic, minced
1/4 c fresh parsley, minced
1/3 c heavy cream
Olive oil to taste
1-1/2 lbs fusilli
2 c sweet red bell pepper, seeded and diced
2 c green bell pepper, seeded and diced
1 c red onion, diced
1 c ripe olives, pitted and diced
4 c fresh basil leaves, lightly packed
6 oz Parmesan cheese, grated
1 c olive oil
1 tbsp fresh garlic, minced
Cut tenderloin on the bias 1-1/2 inches thick. Pound to an even thickness of 1/2 inch.
Blend Gorgonzola, pine nuts, lemon juice, garlic, parsley and cream together.
Form the cheese mixture into golf ball sized rounds.
Wrap turkey strips around each cheese mixture round. Secure tops with butcher's twine.
Saute in hot olive oil on all sides. Saute to a golden brown.
Bake in a preheated 350 degree F oven for 10 minutes or until heated through.
Snip and remove butcher's twine. Hold warm for service.
Cook pasta to al dente stage. Drain.
Saute vegetables to al dente stage.
Process basil, Parmesan, 1 cup olive oil and garlic together in a food processor. Process until basil is finely chopped.
Toss pasta, vegetables and basil mixture together.
Arrange a bed of pasta on each warm dinner plate. Place the purses atop the pasta.
Total Calories 1550
Calories from Fat 840
Total Fat 93 g
% Daily Total Fat 143
Saturated Fat 28 g
% Daily Saturated Fat 140
Cholesterol 190 g
% Daily Cholesterol 63
Sodium 1470 mg
% Daily Sodium 61
Total Carbohydrates 101 g
% Daily Total Carbohydrates 34
Dietary Fiber 11 g
% Daily Dietary Fiber 44
Sugars 9 g
Protein 79 g
% Daily Protein 90
% Daily Vitamin C 240
% Daily Calcium 70
% Daily Iron 50