Spinach-Stuffed Turkey Tenderloin
- Makes: 8 servings
- Prep 45 mins
- Roast 45 mins
- Stand 5 mins
This mouth-watering turkey, stuffed with a spinach-basil combination and bedecked with cranberry sauce is worth the effort! Make it for a special dinner party.
Ingredients
-
1
recipe
Spinach and Basil Mousselline (see recipe below)
-
1
recipe
Candied Cranberries and Syrup (see recipe below)
-
4
6 -
8 -
ounces
turkey tenderloins
-
1
tablespoon
butter or margarine, melted
-
Salt
-
Pepper
-
Paprika
-
1
recipe
Cranberry Beurre Blanc (see recipe below)
Directions
- Prepare the Spinach and Basil Mousseline and the Candied Cranberries and Syrup.
- With one turkey tenderloin lying flat, slice the meat horizontally in half, starting from one longside and cutting to, but not through, the other side of the meat. Tenderloin should open like a book; meat should be an even thickness. Repeat with remaining tenderloins. Spread about 1/2 cup of Mousseline on top of each tenderloin. Roll up each tenderloin into a spiral, starting from pointed end.
- In a shallow baking pan, arrange turkey rolls on a rack, seam sides down. Brush tops with melted butter. Sprinkle with salt, pepper, and paprika. Pour 1/4 inch water into baking pan.
- Roast, uncovered, in 400 degree F oven for 45 to 50 minutes or until meat thermometer inserted in center registers 165 degrees F. Let stand 5 minutes. While turkey bakes, prepare Cranberry Beurre Blanc.
- Cut meat into 1/4-inch-thick slices. Serve with Cranberry Beurre Blanc. Garnish with Candied Cranberries. Makes 8 servings.
- Note: You can prepare the Spinach and Basil Mousseline and the Candied Cranberries and Syrup several hours in advance of serving, then store them in the refrigerator.
Make Ahead Tip
- You can prepare the Spinach and Basil Mousseline and the Candied Cranberries and Syrup several hours in advance of serving, then store them in the refrigerator.
Candied Cranberries and Syrup
Ingredients
- 1/2
cup
sugar
- 2
tablespoons
water
- 1/2
cup
fresh cranberries
Directions
- In a small saucepan, combine sugar and water. Cook and stir over medium-low heat until sugar dissolves. Add cranberries. Cook and stir over medium heat until mixture comes to a boil; reduce heat and cook for 1 to 2 minutes or until berries begin to pop. Remove pan from heat; cool. Drain well, reserving syrup for the Beurre Blanc. Use the cranberries to garnish the turkey.
Cranberry Beurre Blanc
Ingredients
- 1/2
cup
dry white wine
- 1/2
cup
fresh cranberries
- 1
tablespoon
champagne vinegar or white wine vinegar
- 1
tablespoon
chopped shallots
- 3/4
cup
unsalted butter, cut into 1-inch pieces
- 2
tablespoons
reserved syrup from Candied Cranberries
-
Salt
-
Black pepper
Directions
- In a medium saucepan, combine wine, cranberries, champagne vinegar or white wine vinegar, and shallots. Bring to boiling; reduce heat. Boil gently, uncovered, about 5 minutes or until mixture is thickened, stirring occasionally. Add butter a few pieces at a time. Whisk mixture just until butter is mixed in. Remove from heat; strain. Whisk in syrup from Candied Cranberries. Season with salt and pepper. Keep warm until serving time. Do not reheat. Makes 1 cup.
Spinach and Basil Mousseline
Ingredients
- 1/2
10 -
ounce
package
frozen chopped spinach, thawed and well drained
- 1/2
pound
raw skinless, boneless chicken breasts, cut into pieces
- 1
egg white
- 5
large fresh basil leaves
- 1/2
teaspoon
salt
- 1/8
teaspoon
ground red pepper
- 1/2 - 3/4
cup
whipping cream
Directions
- Using a food processor, puree well drained spinach. Add chicken; puree. Add egg white, basil, salt, and red pepper. Process mixture for 30 seconds or until smooth. With the processor running, pour in 1/2 cup of the whipping cream. If the mixture seems stiff, add up to 1/4 cup more whipping cream. Cover and chill in the refrigerator until needed. Makes 2 cups.
Nutrition Facts
(Spinach-Stuffed Turkey Tenderloin)
Servings Per Recipe 8, sat. fat (g) 16, chol. (mg) 141, pro. (g) 28, iron (mg) 1, cal. (kcal) 429, vit. A (RE) 773, calcium (mg) 50, Fat, total (g) 27, vit. C (mg) 6, carb. (g) 16, sodium (mg) 329, fiber (g) 1