 | | 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.
- 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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Prep Time: 45 minutes
Cook Time: 45 minutes
Container: 9x13 baking dish, medium saucepan, small saucepan
Servings: 8
|  | | 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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