Creamy Turkey Crepes w/ Sherry Mushroom Sauce

Directions

preheat oven to 250 degrees. lay out crepes, one at a time, and top each with 2 oz (about 2 slices) of turkey to cover length of crepe. top each with 5-6 broccoloi florets ane sprinkle with 2 tbs swiss cheese. roll the crepe around the filling and place in a lightly oiled 11x4 baking dish. repeat with all the crepes. cover baking dish with foil and bake until heated through, about 15 minutes.

meanwhile, make the sherry mushroom sauce. melt butter in a medium skillet. add mushrooms and onions and saute until soft. add the flour and cook, stirring to evenly coat and slightly brown flour. cook for 5 minutes, stirring constantly. add wine and chicken stock and stir over medium heat until the sauce is thickened. add salt and white pepper to taste. add chopped parsley just before serving. to serve, place two crepes on each plate and top with mushroom sauce.1 lb smoked turkey breast, sliced deli thin

8 crepes (use your favorite recipe or purchase pre-made)

16 oz frozen broccoli florets, thawed

8 oz swiss cheese, shredded (about 2 cups)

Sherry Mushroom Sauce:

2 tbs unsalted butter

8 oz button mushrooms, sliced thin

1/2 med onion, minced

1/4 c flour

1 cup sherry

2 c chicken stock

salt and white pepper to taste

1/4 c chopped parsley

Ingredients

No ingredients are listed for this recipe.