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Playing Turkey Turnovers


  • 4 turkey cutlets (1 pound total)
  • Salt and pepper
  • 4 tablespoons soft herb cheese, such as Boursin
  • 2 cups loosely packed spinach leaves
  • 1 1/2 tablespoons EVOO Extra Virgin Olive Oil
  • 1 14.5-ounce can diced tomatoes
  • 1 teaspoon fennel seeds, chopped


Serves: 4 servings


Pound the turkey cutlets to a quarter-inch thick and season with salt and pepper.

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

In a large skillet, heat the EVOO 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 seeds, and bring to a boil. Lower the heat, cover and simmer until the turkey is cooked through, about 10 minutes.