Spinach Stuffed Turkey Tenderloin Recipe

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Beautifully presented and so flavorful, this creative dish of stuffed 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.
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Servings:
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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
Container: 9x13 baking dish, medium saucepan, small saucepan
Directions
PREP
45 mins
COOK
45 mins
READY IN
1.5 hrs
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.
  • 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.
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