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Turkey Cordon Bleu

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2 (1-pound) turkey tenderloins
2 tablespoons melted butter
2 tablespoons Dijon mustard
6 (3/4-inch wide by 3-inch long) pieces Havarti cheese
1-3/4 cups soft bread crumbs
1/4 cup flour
1/4 cup grated Parmesan cheese
1 teaspoon dried thyme leaves
1/2 teaspoon kosher salt
1/3 cup heavy cream
1 egg, beaten

Turkey Cordon Bleu

Turkey Cordon Bleu is a wonderfully easy and delicious recipe that features turkey tenderloin stuffed with cheese.

  • Serves 6
  • Easy

About This Recipe

This wonderful recipe for Turkey Cordon Bleu looks like something you would get at a fancy restaurant, but it’s actually very easy to make. I’m always surprised that this recipe turns out perfectly, because the cooking time seems so short. But the turkey is always tender, moist, and cooked to perfection.

You need turkey tenderloins for this recipe. Don’t try it with any other cut of turkey. You can ask the butcher in your local grocery store for this cut if you don’t see it for sale.

Any recipe that is named “Cordon Bleu” means that it has ham or prosciutto along with some type of melty cheese. But I prefer to make this recipe with just cheese for a more pure flavor. And I don’t like cutting into the ham that is usually wrapped around the cheese.

One of the best things about this recipe is the cheese that oozes out of the turkey in the oven. It browns and bakes on the pan to make a crispy and flavorful patty – almost like a cheese crisp. And enough cheese stays inside the turkey tenderloin so you still get that wonderful soft melty consistency.

There’s not much you need to serve with this recipe. Just add some carrots, cooked until tender and tossed with butter, and a green or fruit salad. A nice glass of wine is the perfect finishing touch. And make some delicious Lemon Bars for dessert.

How to make the best Turkey Cordon Bleu

  • Use turkey tenderloins, not any other cut.
  • Make sure that you use soft bread crumbs, in other words, bread crumbs that you make yourself out of fresh bread. Dry bread crumbs, even panko crumbs, won’t provide the right consistency.
  • Make sure that you remove the toothpicks before you serve these little bundles.
  • And always use a food thermometer to make sure that the final internal temperature is 165°F. Be careful not to put the thermometer probe in the cheese filling.



Preheat the oven to 325°F. Grease a 13-inch by 9-inch glass baking dish with unsalted butter and set aside.


Cut the turkey tenderloins in half crosswise, making six fat pieces. Then make a lengthwise slit into tenderloin piece from the side to within 1/2-inch of the opposite side. Open the tenderloin pieces and place smooth side down on the work surface.


In a small bowl, combine the melted butter and Dijon mustard and brush over the cut sides of the tenderloin pieces. Place a piece of cheese in the center of the tenderloin on top of the mustard and butter mixture.


Fold the tenderloin pieces around the cheese, forming a bundle. Secure with toothpicks.


In a shallow pan, combine the bread crumbs, flour, Parmesan cheese, thyme, and salt and mix well. Combine the cream and beaten egg in another shallow pan and stir to combine.


Dip the tenderloin bundles in the egg mixture, then roll in the crumb mixture to coat, pressing the crumbs to secure.


Put the tenderloin bundles into the prepared baking dish. Bake at 325°F for 40 to 45 minutes or until the tenderloin bundles are golden brown and the turkey reaches 165°F on a food thermometer.


Carefully remove the toothpicks (I find this is easiest with tongs) and serve.


Linda is a bestselling cookbook author and home economist who has written 54 books (53 cookbooks and Medical Ethics for Dummies) since 2005. She has worked for Pillsbury since 1988, on the Bake-Off and other projects. Linda has been a web presence since 2002, developing recipes and teaching people how to cook.

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