This recipe is delicious, creating a wholesome great tasting meal. Freezes well too! A great way to use the left over turkey from your Easter turkey dinner.


  • 3 lbs/1.3kgs Hayter’s Turkey Breast Scaloppini
  • 2 tablespoon Olive Oil
  • 2 x 10 3/4 ounce can condensed cream of chicken soup
  • 1 cup calorie-reduced mayonnaise salad dressing
  • 1 cup shredded old cheddar cheese 
  • 1 teaspoon lemon juice
  • 1/2  teaspoon curry powder or chili powder
  • 1 clove garlic, chopped fine
  • 1/8 teaspoon pepper
  • 2 x 16-ounce package frozen broccoli cuts, thawed and drained or 2 cups fresh steamed, slightly until it starts to limp
  • 1 tablespoon butter or margarine, melted
  • 1 1/4  cups soft bread crumbs  

Method of Preparation

  1. Preheat skillet with olive oil. Add turkey to the pan. Grill 3 minutes each side on medium heat or until the scaloppini is still slightly pink.
  2.  For sauce, combine soup, mayonnaise, 1/4 cup of the bread crumbs, half of the cheese, the lemon juice, and spices.
  3. Combine broccoli, Turkey, and half of the sauce. Turn mixture into a 13x9x2-inch casserole dish. Spread with remaining sauce.
  4. Combine the remaining cheese and bread crumbs and the melted butter; sprinkle over sauce.
  5. Bake, uncovered, in a 350 degree F oven for 25 to 30 minutes or until heated through.


I like to use this recipe after a turkey dinner. A great way to use up the left overs with out eating the same meal again. Freezes well too!

Serving Size 6