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Turkey Turnovers


  • 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


Pound the turkey cutlets to a quarter-inch thick and season with salt and pepper. 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. In a large skillet, heat the EVOO over medium-high heat. Add the cutlets and cook until browned, about 2 minutes per side. 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. This is one of many "Yum-o!" recipes – it's good and good for you. To find out more about Yum-o!, Rachael's nonprofit organization, go to