Turkey Cordon Bleu with Dijon Cream Sauce - Maple Leaf Healthcare & Hospitality

Yield

25 Servings

Portion Size

1 each (147 g/5.2 oz)

Ingredients

	Metric	Imperial
Turkey Burger, fully cooked, 85 g each	25 each (2.125 kg)	25 each (4 lbs 11 oz)
Swiss Cheese, sliced, 25 g each	615 g	1 lb 6 oz
Black Forest Ham, deli sliced, 21 g each	525 g	1 lb 3 oz
Chicken Broth, reduced sodium	125 ml	1/2 cup
Heavy Whipping Cream, 35% milkfat	250 ml	1 cup
Dijon Mustard	30 ml	2 Tbsp
Tarragon, dry	10 ml	2 tsp

Preheat convection oven to 325'F/165'C.
Place turkey burgers on a baking sheet, leaving some space in between each. Heat for ~10 minutes and flip burgers over. Remove from oven.
Place 1 slice (21 g/0.7 oz) of black forest ham on top of the turkey burger and then top with 1 slice (25 g/0.9 oz) of Swiss Cheese. Put back into the oven and heat for an additional 10 minutes or until cheese is melted over the turkey and ham. Ensure the internal temperature reaches 165'F/74'C held for a minimum of 15 seconds. CCP-Maintain >140'F/60'C until service.
Meanwhile, while the turkey cordon bleu is heating in the oven, prepare the dijon cream sauce. Heat a small saucepan over high heat and add the chicken broth. Whisk in the cream, mustard and tarragon. Cook and stir for about 2 minutes. Hold at >140'F/60'C until service.
At point of service, serve 1 each of the turkey cordon blue and ladle over 10 mls/2 tsp of dijon cream sauce. May garnish with fresh tarragon or dried parsley.

Serve with steamed asparagus and roasted red potatoes (sides not included in nutritional information).