Brenda S.: "I used turkey breast fillets and dried parsley, s…" Read More

Tender turkey medallons are lined with mortadella and Montasio cheese; then, they're wrapped in bacon, tightly sealed and seasoned with a mixture of dried herbs. Cooked in the slow cooker in a mixture of olive oil and red wine, the parcels are best served atop a mound of mashed potatoes. Build in an extra layer of flavor by browning the meat before cooking it slow and low.


  • 8 turkey (cut into thin fillets)
  • 8 slices mortadella
  • 8 slices cheese (montasio)
  • 8 slices bacon
  • dried mixed herbs
  • 2 teaspoons extra-virgin olive oil
  • 2 1/2 ounces red wine


  1. Tenderize the turkey, and then spread with a slice of mortadella and a slice of montasio cheese.
  2. Roll up the slices into a parcel and wrap with a slice of bacon.
  3. Grease the slow cooker with 1 teaspoon of olive oil.
  4. Add the meat and cheese
  5. Sprinkle with herb seasoning, a drizzle of olive oil and add the red wine.
  6. Cover and allow to cook for 3 hours on a high setting
  7. Set on the warm setting until ready to serve.
  8. Serve with mashed potatoes.
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Yummly User
Brenda S. 2 Jun 2015
I used turkey breast fillets and dried parsley, sage and onion flakes for dried herbs. I chose Bordeaux to pair with my herbs. When making the mashed potatoes I added a bit of turkey broth and garlic powder then garnished with snipped chives. This salty and savory dish is a winner at our house!