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Turkey and Asparagus Bake


Turkey and Asparagus Bake

Turkey and Asparagus Bake

Photo of Turkey and Asparagus Bake © Diana Rattray
Turkey slices or thinned cutlets are delicious baked with asparagus and a tasty mustard sauce. Serve this turkey dish with hot cooked rice or noodles.

Yield: Serves 4 to 6


  • 3 tablespoons butter
  • 2 green onions, thinly sliced
  • 3 tablespoons flour
  • 1/2 cup chicken broth
  • 1 cup milk
  • 5 tablespoons Dijon mustard, divided
  • 4 to 6 thin turkey cutlets or slices, uncooked
  • 1 pound fresh asparagus spears, trimmed
  • salt and pepper


In a saucepan over medium-low heat, melt butter. Sauté green onion for 1 minute. Add flour, stirring until well blended and bubbly. Gradually stir in the chicken broth and milk; stir in 4 tablespoons Dijon mustard. Continue cooking and stirring until thick and bubbly. Remove from heat and set aside.

Heat oven to 375°. Butter a 9-inch baking dish.

Take on slice of turkey and spread with about 1/2 teaspoon of Dijon mustard; sprinkle with a little salt and pepper and then arrange 3 to 4 asparagus spears on the turkey. Roll up and place in the prepared baking dish, seam-side down. Repeat with remaining turkey slices and asparagus.

Add 2 tablespoons of water or chicken broth to the pan; cover with foil and place in the oven. Bake for 20 minutes. Uncover and spoon sauce over the rolls. Put back in the oven for 5 to 10 minutes longer.
Serves 4 to 6.

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