*Hasselback Turkey Divans*
Serves 4 I almost hate to call these hasselbacks because that is potatoes right, but this is an idea I copied from the delicious potatoes which are sliced in this same way, except this is turkey tenderoin fillets, sliced and stuffed with a delicious broccoli and cheese stuffing. two turkey breast tenderloins (each about 340g in weight or 12 ounces each) 1 small head of broccoli, cooked until crispy tender and chopped 1/2 medium onion, peeled and finely minced 1 tsp butter 60g of grated strong cheddar cheese (I used the 30% less fat one) (1/2 cup) 30g of grated low fat orange cheddar cheese ( again used the 30% less fat) (1/4 cup) 30g of grated gouda cheese (a melty cheese) (1/4 cup) 2 TBS lower fat cream cheese freshly ground black pepper Preheat the oven to 180*C/350*F/ gas mark 4. Lightly spritz a baking dish large enough to hold the turkey tenderloins comfortably with some low fat cooking spray.
Melt the butter in a small skillet and add the onion. Cook until tender. Add this to the chopped cooked broccoli. Cut the turkey breast tenderloins almost all the way through to the bottom every 1/2 inch all the way down the length of them. Season with some salt and pepper. Place into the baking dish. Mix together the cheeses with the chopped broccoli and onions until well blended, seasoning them with some freshly ground black pepper. Stuff this mixture down into the slits which you have cut into the tenderloins, dividing the mixture between the two. Cover lightly with foil and then place into the heated oven. Roast for 1/2 hour, then remove the foil and roast for a further half hour, or until the juices from the turkey run clear and it tests cooked through. Allow to stand for several minutes before cutting each one in half and serving. |
|