Ultimate Turkey Tenders

8 servings
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  • 1 pound boneless, roasted turkey or chicken breast
  • 6 ounces Roth Gouda cheese, shredded
  • 1/4 cup white wine*
  • 2 tablespoons Dijon mustard
  • 1 clove garlic, minced
  • Hot sauce or Worcestershire sauce, to taste, optional
  • 1/4 cup finely chopped parsley or chives


  1. Cut turkey breast tenders into long, thin, finger-like strips.
  2. Place cheese, wine, mustard, garlic and hot sauce in blender. Blend until smooth. The mixture should be the consistency of thick dressing. Add additional wine, if needed. Remove to a bowl large enough to roll strips in.
  3. Roll turkey strips in cheese paste, leaving upper 1/3 of strips free of dressing so they can be handheld.
  4. Roll dipped end in parsley or chives.
  5. Arrange tenders on a platter with the plain end facing out so they can be easily picked up.

* Or substitute with water infused by a squeeze of lemon.

Note:  The tenders can be made a day in advance, but should be rolled in parsley or chives just before serving.