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Creamy Turkey Crepes with Sherry Mushroom Sauce
- Eight 7-inch premade crepes
- 1 pound mesquite smoked turkey breast, sliced thin
- 1 pound frozen broccoli florets, thawed and drained well
- 2 cups shredded Swiss cheese
- Sherry Mushroom Sauce:
- 2 tablespoons unsalted butter
- 8 ounces button mushrooms, sliced thin
- 1/2 medium onion, minced
- 1/4 cup all-purpose flour
- 1 cup dry sherry
- 2 cups chicken or turkey stock
- Salt and white pepper, to taste
- 1/4 cup fresh parsley, chopped fine
Preheat oven to 350 degrees F.
Assemble crepes, one at a time. Place on flat surface and top each with 2 ounces (about 2 slices) of sliced mesquite smoked turkey breast, covering the length of the crepe.
Top with 5-6 small broccoli florets and sprinkle with 2 tablespoons Swiss cheese.
Roll crepe edges around the filling and place in a lightly oiled 11x14-inch baking dish.
Repeat with remaining crepes.
Cover baking dish with foil and bake until heated through, about 15 minutes.
Melt butter in a medium skillet. Add mushrooms and onions and sauté until soft. Add flour and cook, stirring to evenly coat and slightly brown flour. Cook for 5 minutes, stirring constantly.
Add sherry and poultry stock and stir over medium heat until sauce is thickened. Add salt and white pepper to taste. Add chopped parsley just before serving.
To serve, place 2 crepes on each plate and nap the crepes with mushroom sauce.
Recipe reprinted by permission of National Turkey Federation. All rights reserved.
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