Turkey Roulade with Cranberries and Chipotle

You can prepare the cranberry filling a day or two ahead and refrigerate.

Yield: 8 servings (serving size: 1/2 sliced filled tenderloin)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 152
  • Calories from fat: 18%
  • Fat: 3g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 0.4g
  • Protein: 20.5g
  • Carbohydrate: 9.9g
  • Fiber: 1g
  • Cholesterol: 56mg
  • Iron: 1.3mg
  • Sodium: 357mg
  • Calcium: 18mg

Ingredients

  • Filling:
  • 2 teaspoons olive oil
  • 2 1/2 cups finely chopped onion (about 1 large)
  • 2/3 cup chopped dried cranberries
  • 1/2 cup white wine
  • 1 tablespoon chopped fresh oregano
  • 2 to 3 teaspoons minced chipotle chile, canned in adobo sauce
  • 1 garlic clove, minced
  • Turkey:
  • 1 teaspoon salt, divided
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground chipotle chile powder
  • 4 (8-ounce) turkey tenderloins
  • 1/4 teaspoon freshly ground black pepper
  • 2 teaspoons olive oil
  • Oregano sprigs (optional)

Preparation

  1. To prepare filling, heat 2 teaspoons oil in a medium saucepan over medium heat. Add onion to pan; cook 10 minutes or until tender, stirring occasionally. Add cranberries and next 4 ingredients (through garlic) to pan; cook 10 minutes or until liquid evaporates.
  2. Preheat oven to 375°.
  3. To prepare turkey, combine 1/2 teaspoon salt, cumin, and chile powder in a small bowl. Slice tenderloins lengthwise, cutting to, but not through, other side. Open halves, laying tenderloins flat. Slice each half lengthwise, cutting to, but not through, other side; open flat. Place plastic wrap over tenderloins; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Sprinkle tenderloins evenly with spice mixture. Spread 1/3 cup filling over each tenderloin. Roll up tenderloins jelly-roll fashion, starting with long sides. Secure at 2-inch intervals with twine. Sprinkle remaining 1/2 teaspoon salt and pepper over tenderloins.
  4. Heat 2 teaspoons olive oil in a large ovenproof nonstick skillet over medium-high heat. Add tenderloins to pan; cook 3 minutes, turning to brown on all sides. Transfer pan to oven. Bake at 375° for 25 minutes or until a thermometer registers 165°. Remove from oven; let stand 10 minutes. Remove twine from tenderloins; slice crosswise into 3/4-inch-thick slices. Garnish with oregano sprigs, if desired.
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