Turkey Asparagus Roll Ups Recipes

Steps:

• In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry. Set aside., Flatten bread with a rolling pin. Combine the cream cheese, bacon and chives; spread 1 tablespoonful on each slice of bread. Top with an asparagus spear. Roll up tightly; place seam side down on a greased baking sheet. Brush with butter and sprinkle with Parmesan cheese. , Cut roll-ups in half. Bake at 400° for 10-12 minutes or until lightly browned.

Steps:

• Bring 4 cups water to a boil in a large saucepan. Add asparagus; cook, uncovered, for 3 minutes or until crisp-tender. Drain and immediately place asparagus in ice water. Drain and pat dry. Set aside., Spread the turkey cutlets with Dijon-mayonnaise. Layer with ham, cheese and asparagus. Sprinkle with poultry seasoning and pepper. Roll up tightly and wrap with bacon., Cook roulades in a large skillet over medium-high heat until bacon is crisp and turkey is no longer pink, turning occasionally, 12-15 minutes. Combine sauce ingredients; serve with roulades.

Steps:

• 1. Trim the ends of the asparagus spears. 2. Fill a large saucepan with 3-inches of water and bring to a boil. 3. Add the asparagus and cook until tender, about 3 to 4 minutes. 4. Remove the asparagus and rinse with cold water. 5. Pat dry with paper towels. 6. Take a slice of turkey and lay flat on work surface. Place 2 spears of asparagus at one edge of the turkey slice and roll up; repeat. 7. Arrange roll-ups on a serving dish. Optional: wrap each roll in a slice of provolone

Steps:

• Preheat air fryer to 375°. Place asparagus on greased tray in air-fryer basket. Cook until crisp-tender, 4-5 minutes, tossing halfway through cooking. Set aside., Spread turkey cutlets with Dijon-mayonnaise. Layer with ham, cheese and asparagus. Sprinkle with poultry seasoning and pepper. Roll up tightly and wrap with bacon., In batches, arrange roulades in a single layer on greased tray in air-fryer basket. Cook until bacon is crisp and turkey is no longer pink, 8-10 minutes, turning occasionally. Combine sauce ingredients; serve with roulades.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Grease a baking sheet.
• Place bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate.
• When bacon is cool, crumble and set aside in a bowl.
• Place asparagus spears into a large skillet and pour in about 1 inch of water. Place over medium heat, cover the skillet, and simmer asparagus until bright green and slightly tender, about 5 minutes. Remove asparagus and set aside.
• Place cream cheese and chives into the bowl with bacon and stir to evenly combine.
• Roll each bread slice with a rolling pin on a work surface until the slices are thin and flat.
• Spread cream cheese mixture evenly over each slice of bread.
• Center 2 asparagus spears on a bread slice, and roll the slice around the asparagus into a tidy and compact cylinder. Place seam side down onto the prepared baking sheet. Repeat with remaining ingredients.
• Brush each roll with melted butter and sprinkle each with about 1 1/2 teaspoon Parmesan cheese.
• Bake in the preheated oven until lightly golden brown and hot, 10 to 12 minutes.

Steps:

• Bring water and margarine to a boil in a saucepan; stir in stuffing mix. Cover and remove from heat. Let stand until stuffing is softened, about 5 minutes. Fluff with a fork.
• Spoon about 1/2 cup stuffing over each slice of turkey. Roll turkey around stuffing and arrange rolls in a microwave-safe dish, seam-side down. Pour gravy over rolls.
• Heat in a microwave on high until gravy is bubbly, about 5 minutes.

Steps:

• Pre-heat the oven to 400 degrees F.
• Break the woody end off each asparagus spear and peel the outermost layer off the lower 3/4 of the spear with a vegetable peeler. Place asparagus on a large plate, drizzle with the olive oil and toss gently so the oil is evenly distributed. Slice each slice of turkey lengthwise into three strips. Wrap one strip of turkey around each asparagus spear, leaving the tips of the asparagus unwrapped. If using, tie a blade of chive around each wrapped spear. Place the wrapped asparagus on baking tray and bake for12 minutes, turning once.

Steps:

• In a small saucepan, cook asparagus in a small amount of water for 2 minutes; drain. Place in a greased 11x7-in. baking dish. Top with turkey. Combine soup and water; spoon over turkey. Bake, uncovered, at 350° for 25-30 minutes. Sprinkle with onions. Bake 5 minutes longer or until golden brown.

Steps:

• In a small bowl, combine the cornstarch, broth, lemon juice and soy sauce until smooth; set aside. In a large skillet or wok, stir-fry turkey and garlic in 1 tablespoon oil until meat is no longer pink; remove and keep warm., Stir-fry asparagus in remaining oil until crisp-tender. Add pimientos. Stir broth mixture and add to the pan; cook and stir for 1 minute or until thickened. Return turkey to the pan; heat through.

Steps:

• Preheat oven to 375°. In a saucepan, melt butter; stir in flour until smooth. Gradually stir in the milk. Bring to a boil. Cook and stir until thickened, 2-3 minutes., Stir in cheese, salt and pepper. Remove from the heat. Place three asparagus spears on each ham slice. Roll up; secure with toothpicks if necessary. , Place in 13x9-in. baking dish; top with cheese sauce. Sprinkle with crumbs. Bake, uncovered, until heated through, 20 minutes.