Ingredients
- 3/4 pound turkey breast tenderloin
- 1 10-3/4 ounce can condensed cream of mushroom soup
- 1/4 cup fat-free milk
- 2 tablespoons dry sherry
- 1/8 teaspoon ground nutmeg
- Dash ground red pepper
- 8 broccoli spears, cooked and drained, or one 10-ounce package frozen broccoli spears, cooked and drained
- 1/4 cup grated Parmesan cheese
Description
Though Easy To Make, These Broccoli-stuffed Turkey Rolls With Sherry Cream Sauce Provide An Elegant Presentation.
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