Recipe

Stuffed Turkey Breast Tenderloin With Balsamic Shallot Sauce Recipe


Stuffed Turkey Breast Tenderloin With Balsamic Shallot Sauce Recipe
Add Step-by-Step Photos 		Chefelaine / All my dishes
1 month, 2 weeks ago
Turkey breast dressed with a variety of herbs and spices will make this a real treat for your Thanksgiving or Christmas table :+D
Prep:25m Cook:30m Servings:8

Chefelaine

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Ingredients
  • 1/4 cup fresh sage leaves, chopped
  • 1/4 cup walnuts, coarsely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon butter
  • 1/4 pound Gruyere cheese, sliced
  • 1 package Breast Tenderloins
  • Salt and pepper to taste
  • 1/2 cup all-purpose flour
  • 2 tablespoons vegetable oil
  • Balsamic Shallot Sauce
  • 1/2 cup shallots, minced
  • 1 tablespoon butter
  • 1 cup white wine
  • 1 cup broth, chicken or turkey
  • 1/4 cup balsamic vinegar

Directions
  1. Balsamic Shallot sauce:
  2. Sauté shallots in butter over medium heat for 3 minutes.
  3. Add wine and simmer for 3 minutes.
  4. Add broth and balsamic vinegar.
  5. Heat to boiling and reduce until sauce becomes thicker, about 8 to 10 minutes.
  6. ================================
  7. Tenderloin filling:
  8. Sauté sage, walnuts, and garlic in butter over medium heat until golden, approximately 3 minutes.
  9. Slice the Gruyere cheese.
  10. Tenderloin:
  11. Prepare the tenderloin by cutting the tenderloin in half lengthwise.
  12. Put between two sheets of plastic wrap and pound with a meat mallet to flatten and make even thickness.
  13. Begin filling the tenderloin by placing a layer of Gruyere cheese, topped with sage and walnut mixture on the tenderloin.
  14. Leave a little space at edge of tenderloin so the meat can seal.
  15. Fold the tenderloin in half crosswise and press the edges of the tenderloin together to seal.
  16. Sprinkle with salt and pepper and cover in flour.
  17. To cook the tenderloin, heat oil in skillet over medium high heat.
  18. Sear tenderloin, cooking for 5 minutes on each side.
  19. Continue cooking if necessary until done, approximately 10 minutes.
  20. Remove turkey from pan to plate.
  21. Deglaze the pan by pouring balsamic shallot sauce in pan and cooking until bubbly, stirring constantly.
  22. Top stuffed tenderloin with balsamic shallot sauce.

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Comments

angelinaw 1 month, 2 weeks ago said:
Oh yeah... I can smell this cooking in the oven already! I love the sauce! Great Job!

linspj 1 month, 2 weeks ago said:
I am ready to sit down for dinner. High 5, Elaine!

asheats 1 month, 2 weeks ago said:
This is amazing very impressive!!!

elgab89 1 month, 2 weeks ago said:
Such a delicious sauce! Looks amazing!

cabincrazyone 1 month, 2 weeks ago said:
The stuffing and sauce sound marvelous. Great post.

fizzle3nat 1 month, 2 weeks ago said:
DELICIOUS! The flavors in this have me drooling! Thanks for sharing. - Natalie

mamalou 1 month, 2 weeks ago said:
Wonderful recipe!

55to64 1 month, 2 weeks ago said:
Sounds outstanding!

Thanks for posting!

mystic_river1 1 month, 2 weeks ago said:
Wonderful! very high 5
joymarie

dagnabbit 1 month, 2 weeks ago said:
Sounds great, Elaine, and knowing how you cook, five!
Pete and Candy

mjcmcook 1 month, 1 week ago said:
Hello ~
Another "5"FORK!!!!! "Great GOBBLE" recipe (^_^)
~*~ mj ~*~

lunasea 3 weeks, 6 days ago said:
Elaine hon - this just sounds wonderful. Thanks for sharing your recipe! :) Vickie


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