Turkey Tenderloins With Cranberry Stuffing Recipes

STUFFED TURKEY BREAST WITH CRANBERRY STUFFING

Steps:

• Stale cubed bread works best here, you can cut the bread the night before and let it sit to harden.
• If your bread is fresh, preheat the oven and bake the bread cubes on a large baking sheet at 250°F for about 30 minutes, stirring half way until the bread is completely firm.
• In a large, deep nonstick skillet over medium heat, add the butter; when melted add onion, celery, parsley, sage, turkey or poultry seasoning, 1/4 teaspoon salt and pepper and saute on medium low until soft, about 8-10 minutes.
• Remove from heat and let cool a few minutes then transfer to a large bowl and add the toasted bread and cranberries. Add broth, egg and mix well.
• Remove the skin from the turkey breast and set aside keeping the skin in one piece and reserve for later.
• Trim the fat and remove the tenderloin.
• Place the turkey breast on a plastic cutting board and butterfly it open (see notes).
• Then cover the breast with plastic wrap and pound it to about 1/4" thickness in a rectangle shape.
• Season both sides of the turkey with salt. Spread the stuffing onto the pounded turkey breast leaving a 3/4 inch border around all the edges.
• Roll it jelly roll style and top with the skin.
• Cut cooking twine long enough to tie the breast with 4 to 6 pieces of twine. Cut off extra twine. Spread the butter on top.
• Preheat oven to 375°F. Set the rack to the center of the oven.
• Transfer to a baking pan and cover tight with Reynolds Wrap® Heavy Duty Foil. Cook in the center of the oven until an internal temperature in the center of the stuffing reaches 165 degrees, about 45 to 55 minutes.
• Uncover the foil, then broil on high 5 to 7 minutes until the skin is golden. Allow it to cool 5 minutes while you make the gravy.
• Combine all the gravy ingredients in a pot along with any pan drippings and bring to a simmer, whisking well over medium-high heat.
• Cover and simmer over low heat for 8 to 10 minutes or until thickened. Discard the herbs.
• Cut off the twine on the breast and slice into 12 slices. Serve with gravy.

TURKEY TENDERLOINS WITH CRANBERRY STUFFING

Steps:

• 1. Heat oven to 400°. Spray square pan, 9 X 9 X 2 inches, with cooking spray. Cut pocket lengthwise in each turkey breast tendeloin to within 1/2 inch of ends. 2. Mix cranberries and brown sugar in medium bowl. Stir in remaining ingredients except Nutmeg-Orange Sauce. Spoon into pockets in turkey secure with toothpicks. Place in pan. 3. Cover and bake 40 to 45 minutes or until juice of turkey is no longer pink when centers of thickest pieces are cut. 4. Make Nutmeg-Orange Sauce. Cut turkey into slices. Serve sauce with turkey. Nutmeg-Orange Sauce 1. Mix cornstarch, nutmeg and salt in 1 1/2-quart saucepan. Gradually stir in orange juice. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. NUTRITION INFORMATION 1 Serving Calories 275 (Calories from Fat 20) Fat 3g (Saturated 1g) Cholesterol 75mg Sodium 160mg Carbohydrate 41g (Dietary Fiber 6g) Protein 29g % DAILY VALUE: Vitamin A 2% Vitamin C 34% Calcium 4% Iron 14% DIET EXCHANGES: 1 Starch, 3 Very Lean Meat, 1 1/2 FruitFrom "Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

TURKEY ROULADE WITH CRANBERRY-CITRUS STUFFING AND CREAM GRAVY

Steps:

• For the stuffing: Preheat the oven to 300 degrees F. Lay the bread out on two rimmed baking sheets. Bake until slightly dried out, about 25 minutes. Transfer to a large bowl.
• Meanwhile, soak the dried cranberries in a bowl with the brown sugar, orange juice and all the citrus zests.
• Melt the butter in a large skillet over medium heat. Add the sage and thyme and cook, stirring, for 1 minute. Add the onions, celery, garlic, 1 1/4 teaspoons salt and a few grinds of pepper. Cook, stirring, until softened, 12 minutes. Transfer to the bowl with the bread, pour in the stock, and add the cranberry mixture; toss to coat. Let cool completely. Add the parsley, eggs, 1/2 teaspoon salt and some pepper and mix thoroughly.
• For the roulade: Raise the oven temperature to 350 degrees F. Lay the butterflied turkey breast skin-side-down on a plastic-wrap-lined work surface. Pound with a meat mallet to an even 1/2- to 3/4-inch thickness. Sprinkle lightly with salt and pepper.
• Spread about 5 cups of the stuffing in a 1/2-inch layer over the breast, leaving a 1-inch border on all sides. Starting on a long side, tightly roll up the breast to enclose the stuffing. Tie and secure the roulade every 1 1/2 inches with kitchen twine.
• Butter a 3-quart baking dish and fill it with the remaining stuffing.
• Gently rub the softened butter all over the roulade; sprinkle generously with salt and pepper. Transfer to a rack set over a rimmed baking sheet. Roast until an instant-read thermometer inserted into the center registers 150 degrees F, about 1 hour 20 minutes. Thirty minutes before the roulade is done, add the stuffing to the oven.
• When the roulade is at temperature and the stuffing is hot, increase the oven temperature to 475 degrees F and cook for another 5 minutes, until both are golden brown. Transfer the roulade to a cutting board, cover loosely with foil and let stand 10 minutes.
• For the gravy: Melt the butter in the roasting pan over medium heat. Add the flour and whisk to form a paste. Cook for 1 to 2 minutes. Add the white wine and bring to a boil for 2 minutes. Add the stock, sage and thyme; reduce the heat to a simmer and cook until thickened, about 5 minutes. Stir in the cream. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Remove the twine and cut the roulade into slices. Serve with the extra stuffing and the gravy on the side.

TURKEY TENDERLOINS WITH CORNBREAD STUFFING

Steps:

• Heat grill.
• Cook bacon in large skillet over medium heat until crisp.
• Remove all but 1 T. bacon drippings from skillet; reserve drippings for brushing on tenderloins.
• To bacon drippings and bacon in skillet, add onion and celery; cook and stir 2 to 3 minutes.
• Add stuffing mix and broth; mix well.
• Cover and remove from heat.
• To butterfly turkey tenderloin, starting at long side, cut tenderloin in half horizontally, cutting almost but NOT completely through.
• Open tenderloin and flatten slightly.
• Repeat with remaining tenderloin.
• Spoon stuffing onto cut side of 1 tenderloin.
• Place second tenderloin, cut side down, over stuffing.
• Secure with toothpicks.
• Brush outer surface with reserved bacon drippings.
• Sprinkle with hickory smoke salt, pepper and poultry seasoning.
• When ready to grill place stuffed tenderloin on grill for indirect cooking.
• Cook 30 to 40 minutes or until meat thermometer inserted in center registers 185°F, turning twice and brushing with bacon drippings.
• Remove toothpicks.
• To serve, cut into slices.

TURKEY WITH CRANBERRY SAUCE

Steps:

• Cut tenderloins widthwise in half. Slice each half lengthwise in half, but do not cut all the way through. Open and flatten each piece. Sprinkle both sides with poultry seasoning. In a large skillet over medium-high heat, cook turkey in oil and butter for 3-4 minutes on each side. Reduce heat to medium-low; cover and cook for 12-15 minutes or until juices run clear. Remove turkey to platter and keep warm. Add cranberry sauce, jelly, mustard and allspice to skillet; simmer for 2-3 minutes. Spoon over turkey.