© 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 oz Burgundy
2 tbsp turkey or chicken base
2 bay leaves
1 tbsp dried thyme
1-1/2 tbsp dried tarragon
1 tsp garlic, minced
2 qt heavy cream
1/2 c cornstarch
5 lbs broccoli spears, cooked and drained
1 5-lb HICKORY SMOKED BONELESS TURKEY BREAST, sliced 1/8 inch thick
1-1/4 c dried bread crumbs
1 Bunch fresh thyme sprigs
Over medium heat, mix together Burgundy, poultry base, herbs and garlic. Cook and reduce to a syrup.
Add cream and continue to heat, almost to a boil.
Mix cornstarch with water to make a slurry. Mix into cream sauce and allow to thicken.
Hold for service.
Wrap 2 broccoli spears in one slice of smoked turkey. Nap rolls with Marco Polo sauce and sprinkle with 1 tablespoon dried bread crumbs.
Heat in a 400 degree F. oven until heated throughout.
Serve 2 turkey rolls with 3 ounces of Marco Polo sauce for each portion.
Serve with garlic mashed potatoes. Garnish with fresh thyme sprigs.
Total Calories 530
Calories from Fat 340
Total Fat 38 g
% Daily Total Fat 58
Saturated Fat 22 g
% Daily Saturated Fat 110
Cholesterol 180 g
% Daily Cholesterol 60
Sodium 1980 mg
% Daily Sodium 83
Total Carbohydrates 23 g
% Daily Total Carbohydrates 8
Dietary Fiber 4 g
% Daily Dietary Fiber 16
Sugars 4 g
Protein 29 g
% Daily Protein 70
% Daily Vitamin C 120
% Daily Calcium 15
% Daily Iron 15