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.

Source: Midwest Living

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Recipe Summary

prep:
45 mins
roast:
45 mins at 400°
stand:
5 mins
Servings:
8
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Spinach-Stuffed Turkey Tenderloin

Ingredients

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Directions

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  • Prepare the Spinach and Basil Mousseline and the Candied Cranberries and Syrup.

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  • 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.

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  • 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.

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  • 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.

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  • 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.

Tips

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.

Nutrition Facts (Spinach-Stuffed Turkey Tenderloin)

429 calories; total fat 27g; saturated fat 16g; cholesterol 141mg; sodium 329mg; carbohydrates 16g; fiber 1g; protein 28g; vitamin a 773RE; vitamin c 6mg; calcium 50mg; iron 1mg.

Cranberry Beurre Blanc

Ingredients

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Directions

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  • 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.

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Candied Cranberries and Syrup

Ingredients

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Directions

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  • 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.

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Spinach and Basil Mousseline

Ingredients

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Directions

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  • 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.

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