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Swiss Turkey Tenderloin Strips Recipe

Swiss Turkey Tenderloin Strips Recipe

Turkey strips nestled in an easy-to-make cheese sauce make a delicious weeknight dinner.
TOTAL TIME: Prep/Total Time: 30 min. YIELD:4 servings


  • 1 package (20 ounces) turkey breast tenderloins, cut into thin strips
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons olive oil
  • 1 teaspoon minced garlic
  • 2 tablespoons all-purpose flour
  • 1 cup chicken broth
  • 1/2 cup white wine
  • 3 cups (12 ounces) shredded Swiss cheese
  • 1 package (10 ounces) fresh spinach, trimmed
  • 1/4 cup water


  • 1. Season turkey with salt and pepper. In a large skillet, saute turkey in oil for 6-8 minutes or until no longer pink. Remove with a slotted spoon and set aside.
  • 2. In the drippings, saute garlic until tender. Stir in the flour, broth and wine until blended. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened. Reduce heat to low. Slowly add cheese; cook and stir for 2 minutes or until cheese is melted and sauce is blended.
  • 3. Add turkey; heat through. Meanwhile, in a large saucepan, cook spinach in water for 3-5 minutes or until wilted; drain. Serve turkey mixture with spinach. Yield: 4 servings.

Nutritional Facts

1 cup equals 598 calories, 35 g fat (16 g saturated fat), 144 mg cholesterol, 872 mg sodium, 9 g carbohydrate, 2 g fiber, 59 g protein.

Reviews for Swiss Turkey Tenderloin Strips

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Reviewed Aug. 24, 2015

"YUM! I was looking for a recipe to use some turkey tenderloins. I'm glad I tried this one. I only used 2 tbsp of olive oil to brown the tenderloins whole, then sliced them before adding to the sauce. I only had 6 slices of Swiss cheese but that was enough to compliment the white wine and keep the fat down. I will definitely make this again!"

Reviewed Aug. 13, 2012

"Delicious. I replaced the spinach with fresh (or frozen) whole green beans and also used 1 1/4 cup of chicken broth, omitted the white wine and used 1 cup of swiss cheese instead of 3 cups. I kept the turkey breast tenderloins whole because they dried out too much when cut into thin strips. Also seasoned the turkey with paprika in addition to salt and pepper."

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Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.