Caroles Turkey Cordon Bleu Casserole Food

CORDON BLEU CASSEROLE

Steps:

• In a large nonstick skillet, cook ham until browned, 4-5 minutes; drain and pat dry. In a greased 2-qt. baking dish, layer the turkey, cheese and ham; set aside. , In a large saucepan, saute onion in butter until tender. Stir in the flour, mustard and nutmeg until blended. Gradually stir in milk. Bring to a boil; cook and stir until thickened, about 2 minutes. Pour over ham. , Combine topping ingredients; sprinkle over the top. Bake, uncovered, at 350° until golden brown and bubbly, 25-30 minutes.

TURKEY CORDON BLEU STUFFED WITH HAM, ROASTED GREEN CHILES AND BRIE

Steps:

• For the chile stuffing: Preheat a grill to high heat (you can also use a broiler if you don't have a grill). Place the whole chiles on the grill and cook until well charred and blistered, turning every 2 to 3 minutes. Transfer to a heatproof bowl and cover with plastic wrap so they "sweat," making them easier to peel. Let the chiles stand for 5 minutes before uncovering and using towels to rub off the skins. Discard the skins, remove the cores and seeds and finely chop the chiles. Transfer to a large mixing bowl and season with salt and pepper. Add the cheeses and stir together to form a stuffing. Set aside until ready to use.
• For the turkey cordon bleu: Make a horizontal cut down the length of the thin side of each turkey breast using a sharp thin knife. Open the breasts up like a book so the cut-sides are exposed facing up and the skin-side is down, with the "spine" of the chicken horizontal on your work surface. Sprinkle the turkey with salt and pepper.
• Lay 5 slices of the deli ham on each breast and trim the edges so the ham fits inside the breast and there is a small border around the turkey. Leaving this gap will ensure that when the turkey is rolled up it forms a nice seal and the stuffing doesn't ooze out everywhere. Divide the poblano-cheese stuffing in thirds and spread on each of the breasts evenly, leaving a small border around the edge. Starting from one side, tightly roll up the turkey away from you, stuffing in any of the filling as it tries to escape at the edges (it is important you roll it up this way, so when you make the slices in the finished roulade they are across the grain). Secure the roll with pieces of butchers twine every 2 inches to form a tight, even log. Repeat with the remaining breasts. Sprinkle the outsides with salt and pepper.
• Preheat the oven to 375 degrees F. Heat oil in a turkey roaster set across two burners on medium-high heat. Add the roulades and brown evenly, 3 to 4 minutes per side. When browned all over, transfer the whole pan of the roulades to the oven and finish cooking. Roast until the internal temperature reaches 160 degrees F, 30 to 35 minutes.
• Transfer to a platter and allow the meat to rest to allow for carry-over cooking and the internal temperature to reach 170 degrees F, 10 to 12 minutes. To serve, remove the twine and cut into 1/2-inch-thick slices. Drizzle the pan juices over the top.
• Combine the honey and mustard and mix well.

TURKEY CORDON BLEU CASSEROLE

Steps:

• Preheat oven to 350°. Cook macaroni according to package directions., Meanwhile, whisk together soup, milk, Parmesan cheese, mustard and seasonings. Stir in turkey, ham and mozzarella cheese., Drain macaroni; add to soup mixture and toss to combine. Transfer to a greased 13x9-in. baking dish or 8 greased 8-oz. ramekins. Sprinkle with crushed crackers. Bake, uncovered, until bubbly, 25-30 minutes. Freeze option: Cover and freeze unbaked dish or ramekins. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

HOLIDAY ROAST TURKEY CORDON BLEU

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a baking dish with vegetable oil.
• Place turkey breast, skin-side down, on a work surface. Open it up and trim off any connective tissue. Cut at an angle along the natural seam of the turkey and butterfly it open so it's all about the same thickness; don't cut all the way through.
• Season turkey breast with 1 teaspoon salt, ½ teaspoon pepper, and cayenne. Spread Dijon over the surface and then spread pesto over that. Scatter dried cranberries over top, then layer with ham and provolone cheese.
• Roll turkey breast from one side to the other to enclose the filling, and flip so the skin is facing up. Tie around the center with a kitchen string to secure. Repeat ties at 1-inch intervals along the length of the roast all the way to each end. Transfer to the prepared baking dish. Season the top and sides with remaining salt and pepper.
• Roast in the center of the preheated oven until internal temperature reaches 145 degrees F (65 degrees C), 1 ½ to 2 hours.
• Remove from the oven and let rest for at least 15 to 20 minutes. Cut off strings and slice.

TURKEY CORDON BLEU CASSEROLE

Steps:

• Preheat oven to 350°
• Cut ham and turkey into large chunks.
• Spray a casserole dish with non-stick cooking spray.
• Lay the ham and turkey into the casserole dish and set aside.
• Melt butter in a saucepan.
• Stir in flour to make a roux and cook for 1-2 minutes stirring continuously.
• Add the milk and continue to stir.
• When the milk is hot add salt, pepper, garlic powder, onion powder, and nutmeg.
• Add the cheese 1/4 cup at a time and continue to stir.
• Pour the cheese sauce over the ham and turkey.
• In a small bowl, mix butter, panko bread crumbs, and gruyere cheese.
• Sprinkle the panko mixture over the top of the casserole.
• Bake for 30 minutes.
• Turn the oven up to broil and broil for 5 minutes until the panko begins to turn brown.

CORDON BLEU CASSEROLE

Steps:

• In a large bowl, combine turkey, ham and cheese; set aside.
• In a saucepan, saute onion in butter until tender.
• Add flour; stir to form a paste.
• Gradually add cream, stirring constantly.
• Bring to a boil; boil 1 minute or until thick.
• Add dill, mustard and nutmeg; mix well.
• Remove from the heat and pour over meat mixture.
• Spoon into a greased 13 x 9 x 2" baking dish.
• Toss bread crumbs, butter and dill; stir in cheese and walnuts.
• Sprinkle over the casserole.
• Bake, uncovered, at 350 degrees for 30 minutes or until heated through.

CAROLE'S TURKEY CORDON BLEU CASSEROLE

Steps:

• Preheat oven to 350 degrees. You will need a 9x13 baking dish [I prefer glass]
• Layer the turkey, ham and cheese in a 9x13 dish.
• Saute onion in butter; stir in flour and cook for a few seconds; blend in the half and half.
• Add dry mustard, dill wed and nutmeg.
• Bring to a boil, stirring until thickened.
• Pour over the turkey, ham and cheese.
• Top with the following Crunchy Crumble Topping
• CRUNCHY CRUMBE TOPPING:
• Combine the bread crumbs, cheese, walnuts, melted butter and dill weed together.
• Sprinkle over the top of the casserole.
• Bake at 350 degrees for 30 minutes.
• NOTE: I SOMETIMES MAKE THIS IN 2 8X8 PANS TO SHARE WITH A FRIEND OR NEIGHBOR.

POTLUCK CORDON BLEU CASSEROLE

Steps:

• In a large bowl, combine the turkey, ham and cheese; set aside. In a large saucepan, saute onion in butter until tender. Add flour; stir until blended. Gradually add cream, stirring constantly. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the dill, mustard and nutmeg. Remove from the heat and pour over meat mixture. , Spoon into a greased 13x9-in. baking dish. In a small bowl, combine the bread crumbs, butter and dill. Stir in cheese and walnuts. Sprinkle over casserole. , Bake, uncovered, at 350° for 30 minutes or until heated through.

TURKEY CORDON BLEU CASSEROLE

Steps:

• Preheat oven to 350. Cook and drain macaroni.
• Whisk soup, milk, Parmesan cheese, mustard and spices together. Stir in turkey, ham and mozzarella.
• Add macaroni to soup mixture. Pour in a greased 13 x 9 in pan, top with crackers. Bake 25-30 minute.

CORDON BLEU CASSEROLE

Steps:

• Preheat oven to 350°F.
• Place bread slices in the bottom of a greased 9x13-inch pan.
• Layer chicken, cream cheese slices and ham over bread.
• Sprinkle with 1 cup shredded Swiss cheese.
• Top with broccoli.
• Combine soup and pepper; spoon over broccoli.
• Top with remaining cheese.
• Bake uncovered at 350°F for 50 to 55 minutes or until bubbly.

TURKEY CORDON BLEU

Steps:

• 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.

TURKEY CASSEROLE

Steps:

• In a large bowl, combine the first six ingredients; set aside. , In a small saucepan, combine the soup, milk, 1/2 cup cheese, wine, lemon juice and salt. Cook and stir over low heat until smooth and heated through. Pour over turkey mixture; toss to coat., Transfer to a 2-qt. baking dish coated with cooking spray. Top with bread cubes. , Bake, uncovered, at 375° for 25 minutes. Sprinkle with remaining cheese; bake 5 minutes longer or until cheese is melted.