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Turkey Turnovers


This dish is so easy but looks so fancy--great for weeknight dinners and/or special company!

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Rate this recipe 4.5/5 (2 Votes)


  • 4 turkey cutlets (1 pound total)
  • Salt and pepper
  • 4 T soft herbcheese, like Boursin (I use light Boursin)
  • 2 cups loosely packed fresh spinach leaves
  • 1 1/2 T EVOO1
  • 1 14.5 ounce can fire roasted diced tomatoes
  • 1 t fennel seeds, chopped


Servings 4
Preparation time 20mins
Cooking time 35mins


Step 1

Pound the turkey cutlets 1/4 inch thick and season with salt and pepper.

Spoon one T of cheese in the center of each cutlet and top with spinach. Fold the cutlets in half and close with a toothpick.

In a large skillet, heat the olive oil over medium-high heat. Add the cutlets and cook until browned, about 2 minutes per side.

Add the tomatoes with their juice and the fennel seed and bring to a boil; lower the heat, cover and simmer until the turkey is cooked through, about 10 minutes.


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