Yield: Serves 4 to 6
Ingredients:
- 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
Preparation:
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.
More Recipes
Turkey Tenderloin Rice Casserole With Spinach
Turkey, Ham, and Swiss Casserole
Turkey and Biscuit Bake
Turkey Tetrazzini With Parmesan Cheese
Turkey Supreme with Leftover Turkey
Creamed Turkey
Hot Turkey Casserole
Turkey Salad
Thanksgiving Recipes and Menus
Thanksgiving Main Dish Recipes
