Spinach Stuffed Turkey Tenderloin
Prep Time: 45 minutes
Cook Time: 45 minutes
Servings: 8
RecipeTips.com

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

1

- 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 
 
Beautifully presented and so flavorful, this creative dish of stuffed
href="http://www.recipetips.com/kitchen-tips/t--439/turkey-parts.asp">turkey tenderloins will be a crowd-pleaser
at your next dinner party. The candied cranberry
syrup and beurre blanc sauce are the perfect accompaniment to this spinach stuffed turkey.

2

 
Directions
SPINACH STUFFING:

  • In a food processor, purée the spinach, chicken, egg white, basil, red pepper, salt and
    pepper.

  • Process until smooth, approximately 1 minute.
  • With the processor running, pour in
    the whipping cream.
  • Cover and refrigerate until ready to use.
TURKEY
TENDERLOINS:

  • Lay the turkey tenderloins flat.

  • Slice the meat horizontally in half, cutting to but not through, to the other side.
  • The
    tenderloin should open like a book.
  • Lay it out flat. If areas of the meat are thicker
    than others, flatten it out with a meat mallet.

  • Spread approximately 1/2 cup of the spinach stuffing on top of each tenderloin.
  • Roll
    the tenderloin up, jelly roll style.
  • Lay the rolls seam side down in a baking
    dish.

  • Sprinkle all rolls with olive oil, salt, pepper, paprika, cheese and bread crumbs.
  • Pour
    1/4 inch of the water in the bottom of the baking dish.
  • Roast uncovered, in 400° F oven
    45-50 minutes or until a meat thermometer registers 170°.
  • Remove turkey from oven and
    allow it to rest for 5 minutes.
  • While the turkey bakes, make the cranberry syrup and
    beurre blanc sauce.
CANDIED CRANBERRY SYRUP:

  • Combine the sugar and water in a small saucepan.

3

  • Stir over medium heat until the sugar dissolves.

  • Add the cranberries and cook for 3-5 minutes more until the berries begin to pop.

  • Remove from heat.
  • Drain, reserving the syrup for the beurre blanc sauce and the
    berries for garnish.
    • BEURRE BLANC SAUCE:

    • In a medium saucepan, combine the dry white wine, cranberries, vinegar and shallots.
    • Bring
      to a boil, reduce heat and simmer for 5-10 minutes or until the mixtrue thickens. Stir
      occasionally.
    • Add butter and few pieces at a time, whisking together as you add.

    • Season with salt and pepper.

    • Remove from the heat, strain into a container with the reserved cranberry syrup. Stir
      together.

    • Cut the turkey into 1/2 inch slices and serve with beurre blanc sauce and garnish with fresh
      and candied cranberries.

    4