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:

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, 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.

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