Recipe: Creamy Turkey Crepes with Sherry Mushroom Sauce

CREAMY TURKEY CREPES WITH SHERRY MUSHROOM SAUCE

8 (7-inch) pre-made crepes
1 pound mesquite smoked turkey breast, sliced thin
1 pound frozen broccoli florets, thawed and drained well
2 cups shredded Swiss cheese
Sherry Mushroom Sauce (for serving, recipe follows)

Preheat oven to 350 degrees F.

Assemble crepes, one at a time. Place on flat surface and top each with 2 ounces (about 2 slices) of sliced mesquite smoked turkey breast, covering the length of the crepe. Top with 5-6 small broccoli florets and sprinkle with 2 tablespoons Swiss cheese. Roll crepe edges around the filling and place in a lightly oiled 11x14-inch baking dish. Repeat with remaining crepes.

Cover baking dish with foil and bake until heated through, about 15 minutes.

TO SERVE:
Place 2 crepes on each plate and nap the crepes with mushroom sauce.

SHERRY MUSHROOM SAUCE

2 tablespoons unsalted butter
8 ounces button mushrooms, sliced thin
1/2 medium onion, minced
1/4 cup all-purpose flour
1 cup dry sherry
2 cups chicken or turkey stock
to taste salt and white pepper
1/4 cup fresh parsley, chopped fine

Melt butter in a medium skillet. Add mushrooms and onions and saute until soft.

Add flour and cook, stirring to evenly coat and slightly brown flour. Cook for 5 minutes, stirring constantly.

Add sherry and poultry stock and stir over medium heat until sauce is thickened. Add salt and white pepper to taste. Add chopped parsley just before serving.

Makes 4 servings (2 crepes each)
Source: Jennie-O Turkey Store