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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.
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
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