Spinach-Stuffed Turkey Tenderloin

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.

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.