Asparagus Turkey Rolls with Mushrooms Recipe

Asparagus Turkey Rolls with Mushrooms Recipe

  • 4 (6 ounce) turkey cutlets
  • 16 asparagus spears
  • Nonstick vegetable cooking spray
  • 2 teaspoons vegetable oil
  • 1 1/4 cups chicken broth, divided
  • 2 cups sliced mushrooms
  • 1 1/2 tablespoons cornstarch
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon salt
  • 2 tablespoons chopped fresh parsley
  • 1 cup long-grain white rice cooked according to directions without salt or fat
  1. Place turkey cutlets between two pieces of plastic wrap and pound with a mallet or rolling pin to 1/20 thick.
  2. Trim the asparagus and roll 4 asparagus spears inside each cutlet securing them with toothpicks.
  3. In a large skillet sprayed with nonstick vegetable cooking spray over medium-high heat, add vegetable oil. Add turkey rolls and cook 2 minutes on each side to brown.
  4. Add 1 cup of chicken broth to the skillet and bring to a boil. Reduce heat to medium-low and cook 8 minutes or until turkey is done.
  5. Transfer turkey rolls to a plate. Keep warm.
  6. Add mushrooms to the skillet and cook 2 to 3 minutes. Combine corn starch with remaining 1/4 cup chicken broth and add to skillet with the Worcestershire sauce and salt. Cook 2 to 3 minutes until thickened.
  7. Remove toothpicks from turkey rolls, spoon sauce over the top, and sprinkle with chopped fresh parsley. Serve with hot cooked rice.
Recipe of the Day|