Recipe

Spinach Stuffed Turkey Tenderloin Recipe


Spinach Stuffed Turkey Tenderloin Recipe
Add Step-by-Step Photos 		Mountainmama / All my dishes
1 year, 2 months ago
Beautifully presented and so flavorful, this creative dish will be a crowd-pleaser at your next dinner party.
Prep:45m Cook:45m Servings:8

Mountainmam


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Ingredients
  • SPINACH STUFFING:
  • - 10 ounces frozen spinach - thawed and drained
  • - 8 ounces chicken - raw, skinless, boneless chicken tenders
  • - 1 egg whites
  • - 8 basil leaves - large
  • - 1 teaspoon salt
  • - 1 teaspoon pepper
  • - 1/2 teaspoon ground red pepper
  • - 1/2 cup whipping cream
  • TURKEY TENDERLOINS
  • - 4 (6-8 oz.) turkey tenderloins
  • olive oil
  • - 2 teaspoons salt
  • - 2 teaspoons pepper
  • - 2 teaspoons paprika
  • - 1/2 cup parmesan cheese - shredded
  • - 1/2 cup Italian bread crumbs
  • CANDIED CRANBERRY SYRUP:
  • - 1/2 cup sugar
  • - 2 tablespoons water
  • - 3/4 cup cranberries
  • BEURRE BLANC:
  • - 1/2 cup dry white wine
  • - 1 cup cranberries
  • - 1 tablespoon white wine vinegar
  • - 1 small shallot - chopped
  • - 3/4 cup butter - unsalted, cut into 1 inch pieces
  • - 2 tablespoons syrup from the candied cranberries
  • salt and pepper to taste

Directions
  1. SPINACH STUFFING:
  2. In a food processor, purée the spinach, chicken, egg white, basil, red pepper, salt and pepper.
  3. Process until smooth, approximately 1 minute.
  4. With the processor running, pour in the whipping cream.
  5. Cover and refrigerate until ready to use.
  6. TURKEY TENDERLOINS:
  7. Lay the turkey tenderloins flat.
  8. Slice the meat horizontally in half, cutting to but not through, to the other side.
  9. The tenderloin should open like a book.
  10. Lay it out flat. If areas of the meat are thicker than others, flatten it out with a meat mallet.
  11. Spread approximately 1/2 cup of the spinach stuffing on top of each tenderloin.
  12. Roll the tenderloin up, jelly roll style.
  13. Lay the rolls seam side down in a baking dish.
  14. Sprinkle all rolls with olive oil, salt, pepper, paprika, cheese and bread crumbs.
  15. Pour 1/4 inch of the water in the bottom of the baking dish.
  16. Roast uncovered, in 400° F oven 45-50 minutes or until a meat thermometer registers 170°.
  17. Remove turkey from oven and allow it to rest for 5 minutes.
  18. While the turkey bakes, make the cranberry syrup and beurre blanc sauce.
  19. CANDIED CRANBERRY SYRUP:
  20. Combine the sugar and water in a small saucepan.
  21. Stir over medium heat until the sugar dissolves.
  22. Add the cranberries and cook for 3-5 minutes more until the berries begin to pop.
  23. Remove from heat.
  24. Drain, reserving the syrup for the beurre blanc sauce and the berries for garnish.
  25. BEURRE BLANC SAUCE:
  26. In a medium saucepan, combine the dry white wine, cranberries, vinegar and shallots.
  27. Bring to a boil, reduce heat and simmer for 5-10 minutes or until the mixtrue thickens. Stir occasionally.
  28. Add butter and few pieces at a time, whisking together as you add.
  29. Season with salt and pepper.
  30. Remove from the heat, strain into a container with the reserved cranberry syrup. Stir together.
  31. Cut the turkey into 1/2 inch slices and serve with beurre blanc sauce and garnish with fresh and candied cranberries.

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Comments

snomama 1 year, 1 month ago said:
Rating you 5!


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