Stuffed Turkey Medallions W/ Gouda, Tomatoes & Spinach

Culinary Setting
Turkey Tenderloins



12 oz fresh spinach, washed, drained & sauteed in garlic

12 oz Gouda cheese, shredded

2 oz sun-dried tomatoes (packed in oil), drained & julienned

8 oz whole wheat flour

As needed salt and freshly ground black pepper

4 tbsp olive oil, divided

1/2 c Chardonnay

1 Small shallot, minced

5 black peppercorns

1 c heavy cream

6 Roma tomatoes, peeled and diced

4 Cloves fresh garlic, minced

3 oz fresh basil, julienned

24 oz cavatappi or corkscrew pasta, cooked and held for service


Turkey Medallions

Tenderize the turkey medallions with a mallet, pounding to an even thickness.

Layer each medallion with drained spinach, Gouda and 3 slices sun-dried tomatoes.

Roll up and secure.

Dredge in seasoned whole wheat flour.

Saute stuffed medallions in 2 tablespoons hot olive oil.

Place on a baking sheet and finish in a preheated 350 degree F. oven for 15 minutes or until cooked through.

Chardonnay Cream

In a heavy saucepan, reduce Chardonnay by half with the minced shallot and peppercorns.

Add cream and continue to reduce until a sauce consistency.

Strain and hold for service.


Saute Roma tomatoes, garlic and basil in remaining 2 tablespoons oil. Toss tomato mixture with cooked pasta.


Arrange pasta/tomato mixture on warm serving plates.

Slice turkey on the diagonal and arrange on plates.

Decorate each plate with a ribbon of Chardonnay Cream.

Nutrition Facts

Total Calories 971

Total Fat 44 g

% Daily Total Fat 41

Cholesterol 242 g

Sodium 1218 mg

Total Carbohydrates 70 g

Protein 73 g