Turkey Kiev
Submitted by jmart
Crispy breaded turkey tenders stuffed with wine-infused herb butter and baked ham. Each golden bite releases a gush of melted parsley, chive, dill, and mint butter that pools on your plate like liquid gold.
YIELD
8 servingsPREP
30 minCOOK
25 minREADY
55 minThink Chicken Kiev is good? Wait until you try it with turkey tenders.
Each piece gets a pocket carved right into the thick side, then stuffed with a slab of herb butter spiked with white wine, garlic, fresh parsley, chives, dill, and mint. A strip of baked ham tucks in alongside for a salty, smoky contrast.
Coated in seasoned saltine crumbs with a hit of paprika, these beauties bake up shatteringly crisp on the outside while the butter melts into a fragrant river inside.
Chef Tips
- Freeze the herb butter solid before stuffing so it stays put during breading and baking
- Chill assembled Kievs for at least 30 minutes before they hit the oven to lock the seal
- Use a sharp, thin knife to cut the pocket so the turkey tender stays intact
- Serve immediately so the butter is still molten when guests cut in
Ingredients
Directions
- Prepare Herb Butter: Combine wine and garlic in small pot. Bring to boiling; cook about 4 minutes or until almost evaporated.
Scrape into bowl and cool.
Stir in parsley, chives, dill, mint, salt, pepper and butter.
Spread butter mixture into 6×2 inch rectangle dish on piece of waxed paper.
Wrap and place in freezer until firm.
- Prepare Kiev: Cut horizontal slit, about 3½ inch, into thick side of tenders, cutting about ¾ inch enough to make pocket.
Cut ham into eight 3×1x¼ inch pieces.
Cut herb butter into 8 pieces ¾ inch long.
- Place 1 piece of ham and butter in each pocket. (If pocket does not close at seam, cut pockets slightly larger.)
Beat together egg and 1 tablespoon melted butter in shallow dish.
Combine crumbs and paprika in second shallow dish.
- Carefully dip turkey Kievs in egg, then in crumbs to coat.
Place in lightly greased 13×9×2 inch baking dish .
Drizzle with remaining butter.
Refrigerate.
Place in freezer 30 minutes before baking.
- Bake in preheated hot oven (425’F) for 25 minutes. Serve immediately.
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