Prep 25 mins
Cook 45 mins
This Cordon Blue recipe from Busy Cooks does not include ham, but it most certainly may be added. This tender turkey stuffed with Havarti comes out moist and flavorful. I don't think the ham would even be missed.
- 2 turkey tenderloins (1 pound total)
- 2 tablespoons melted butter
- 2 tablespoons Dijon mustard
- 6 pieces havarti cheese (3/4-inch wide by 3-inch long)
- 2⁄3 cup fine dry breadcrumb
- 1⁄4 cup flour
- 3 tablespoons grated parmesan cheese
- 1 teaspoon dried thyme leaves
- 1⁄2 teaspoon seasoning salt
- 1⁄3 cup heavy cream
- 1 egg, beaten
- Preheat oven to 325 degrees. Grease a 13x9" glass baking dish.
- Cut each turkey piece into thirds crosswise (crosswise is placing your knife on top and cutting downward), forming six pieces (3 pieces per breast). Then cut a lengthwise slit in the center of each tenderloin to within 1/2" of the opposite site. Open tenderloins and place smooth side down on work surface. Season pieces with salt and pepper.
- In small bowl combine melted butter and mustard; brush over the cut sides of the tenderloins. Place a piece of cheese in center of open tenderloin on top of mustard mixture. Close tenderloin around cheese, forming a bundle; secure with toothpicks.
- Combine bread crumbs, flour, Parmesan cheese, thyme and salt in a shallow pan. Combine cream and beaten egg in another shallow pan and stir to combine. Dip filled tenderloins in egg mixture, then roll in crumb mixture to coat.
- Place turkey tenderloins in baking dish and bake at 325 degrees for 20 minutes. Carefully turn tenderloins and bake 20-25 minutes longer until turkey is thoroughly cooked or 160 degrees on a meat thermometer. Remove toothpicks before serving.