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Spinach Stuffed Turkey Tenderloin Recipe

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Beautifully presented and so flavorful, this creative dish will be a crowd-pleaser at your next dinner party.

Spinach Stuffed Turkey Tenderloin Recipe (+)

Directions

SPINACH STUFFING:

In a food processor, purÃ©e 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 400Â° F oven 45-50 minutes or until a meat thermometer registers 170Â°.
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 together.
Cut the turkey into 1/2 inch slices and serve with beurre blanc sauce and garnish with fresh and candied cranberries.

Container: 9x13 baking dish, medium saucepan, small saucepan

Prep Time: 45 minutes

Cook Time: 45 minutes

Serving Description: 1/2 turkey tenderloin

Servings: 8

Enter desired servings:

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
-		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

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