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Turkey Turnovers

Serves 4

This budget-friendly dish is a whole new take on turkey!


  • 4 turkey cutlets (1 pound total)
  • Salt and pepper
  • 4 tablespoons soft herb cheese, such as Boursin brand
  • 2 cups loosely packed spinach leaves
  • 1 1/2 tablespoons extra virgin olive oil (EVOO)
  • 1 can diced tomatoes (14 1/2 ounces)
  • 1 teaspoon fennel seeds, chopped

Note: you will also need toothpicks to seal the turnovers


  1. Pound the turkey cutlets to a quarter-inch thick and season with salt and pepper.
  2. 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.
  3. In a large skillet, heat the EVOO over medium-high heat. Add the cutlets and cook until browned, about 2 minutes per side.
  4. 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.