| previous | next |
Title: Garden Style Stuffed Turkey Tenderloins
Categories: Poultry
Yield: 5 Servings
| 1 | pk | Boneless fresh turkey breast tenderloins, about 1 1/4 lb |
| 2 | tb | Margerine |
| 1 | c | Frozen cut green beans; thawed, drained well, and coarsley c |
| 1/3 | c | Carrots, chopped |
| 1/3 | c | Celery; chopped |
| 1/4 | c | Onion; finely chopped |
| 1 | c | Herb seasoned stuffing mix |
| 1 | tb | Margerine |
| 2 | tb | Flour |
| 3/4 | c | Skim milk |
| 1/2 | c | Chicken broth |
| 1/4 | ts | Poultry seasoning; to 1/2t |
To create a pocket for the stuffing, use a long, sharp knife to make a lengthwise thru each turkey tenderloin, cutting to within 1/2 inch of edges. Set aside.
Melt 2T of margerine in med skillet over med high heat. Add green beans, carrots, celery, and onion; cook and stir until vegetables are crisp tender. Remove from heat. Stir in stuffing mix; mix well. Cover and set aside.
Heat oven 350. Melt 1T margerine in medium saucepan over med high heat. Stir in flour; cook and stir until bubbly. Add milk and chicken broth; cook and stir until mixture bubbles and thickens. Stir in poultry seasoning.
Fill turkey tenderloins with stuffing mixture. Place in a 9x9 inch baking pan. Pour gravy over turkey. Cover with foil. Bake 350 for 40 mins. Remove foil and bake an additional 15-20 mins, or until turkey is no longer pink in the center. Slice turkey tenderloins. Garnish with shredded carrot, if desired. Serve gravy with turkey. Per serving: 323 cals, 25% cals from fat, 32g prot, 28g carb, 9g fat, 72mg chol, 527mg sodium, 473 potassium From the Turkey Store's A Fresh Approach Cookbook
| previous | next |