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Turkey Cordon Bleu Stuffed with Ham, Roasted Green Chiles and Brie (Guy Fieri) Recipe

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Turkey Cordon Bleu Stuffed with Ham, Roasted Green Chiles and Brie (Guy Fieri)
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Ingredients
11
Count
Nutrition
618
Calories
Total time
95
Minutes
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Ingredients:

Directions:

  1. Turkey Cordon Bleu:
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Cook's Note: The turkey pairs well with a dry Riesling.
  8. Honey Mustard Sauce:
  9. Combine the honey and mustard and mix well.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 617.92 Kcal (2587 kJ)
Calories from fat 289.11 Kcal
% Daily Value*
Total Fat 32.12g 49%
Cholesterol 215.63mg 72%
Sodium 2766.35mg 115%
Potassium 745.6mg 16%
Total Carbs 25.81g 9%
Sugars 19.1g 76%
Dietary Fiber 0.37g 1%
Protein 59.94g 120%
Vitamin C 0.5mg 1%
Vitamin A 0.4mg 12%
Iron 2.8mg 15%
Calcium 368.6mg 37%
Amount Per 100 g
Calories 191.3 Kcal (801 kJ)
Calories from fat 89.51 Kcal
% Daily Value*
Total Fat 9.95g 49%
Cholesterol 66.76mg 72%
Sodium 856.45mg 115%
Potassium 230.83mg 16%
Total Carbs 7.99g 9%
Sugars 5.91g 76%
Dietary Fiber 0.12g 1%
Protein 18.56g 120%
Vitamin C 0.1mg 1%
Vitamin A 0.1mg 12%
Iron 0.9mg 15%
Calcium 114.1mg 37%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 15
    Points
  • 17
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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