Thin out the turkey fillets, and dry well.
Sprinkle with Vegeta Gourmet Stock Powder and pepper.
Combine roughly chopped walnuts, blue vein cheese, parsley, cream and mix together.
Top the fillets with the mixture, fold over and join the ends, securing with toothpicks.
Cook the fillets in hot oil, turning regularly. When the fillets become golden in colour, remove from the pan and cover to keep warm.
Remove the remaining oil, and in the same pan, combine wine, lemon juice and water. Cook on low heat so the sauce does not thicken.
Pour the warm sauce over the fillets.
Serve with steamed vegetables.
If you prefer a creamy filing mixture, you can also place walnuts, blue vein cheese, parsley and cream in the blender and chop finely.