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Turkey Tenderloins with Mushroom Stuffing

Photography: Becky Luigart-Stayner; Styling: Melanie J. Clarke
Yield 4 servings (serving size: 4 ounces turkey and 1/4 cup sauce)

Ingredients

  • 1 1/2 cups boiling water
  • 1 cup dried porcini mushrooms (about 1 ounce)
  • 1 tablespoon butter
  • 1/4 cup finely chopped shallots
  • 1 1/2 cups finely chopped cremini or button mushrooms (about 3 ounces)
  • 3/4 teaspoon salt, divided
  • 1/4 teaspoon freshly ground black pepper, divided
  • 2 tablespoons Madeira or port wine
  • 1 1/2 teaspoons chopped fresh thyme
  • 2 (10-ounce) turkey tenderloins
  • 1 1/2 tablespoons all-purpose flour, divided
  • 2 teaspoons olive oil
  • 1/2 cup fat-free, less-sodium chicken broth
  • 1/2 cup 1% low-fat milk

Nutrition Information

  • calories 269
  • caloriesfromfat 26 %
  • fat 7.7 g
  • satfat 2.9 g
  • monofat 3.4 g
  • polyfat 1 g
  • protein 37.9 g
  • carbohydrate 10.8 g
  • fiber 1.6 g
  • cholesterol 78 mg
  • iron 2.1 mg
  • sodium 620 mg
  • calcium 49 mg

How to Make It

  1. Place 1 1/2 cups boiling water and porcini in a bowl. Cover and let stand 30 minutes or until tender. Drain through a sieve over a bowl, reserving soaking liquid. Finely chop porcini; set aside.

  2. Melt butter in a large nonstick skillet over medium-high heat. Add shallots, and sauté 3 minutes. Add cremini; sauté 3 minutes. Sprinkle cremini mixture with 1/4 teaspoon salt and 1/8 teaspoon pepper. Add wine, and cook 1 minute or until liquid evaporates. Remove from heat; stir in 1/4 cup porcini and thyme.

  3. Cut a horizontal slit through the thickest portion of each tenderloin to form a pocket. Fill the pockets evenly with cremini mixture, and secure at 1-inch intervals with twine. Sprinkle tenderloins with 1/4 teaspoon salt and 1/8 teaspoon pepper. Dredge tenderloins in 1 1/2 teaspoons flour.

  4. Heat the oil in a large nonstick skillet over medium-high heat. Add turkey; cook 4 minutes on each side or until browned. Add the reserved soaking mixture and broth, and bring to a boil. Cover, reduce heat, and simmer 8 minutes. Remove turkey; keep warm. Cook broth mixture until reduced to 3/4 cup (about 5 minutes). Combine 1 tablespoon flour and milk, stirring with a whisk. Add milk mixture to broth mixture; bring to a boil. Reduce heat, and simmer 2 minutes. Stir in 1/4 teaspoon salt and remaining porcini.

  5. Remove twine from tenderloins; slice turkey diagonally. Serve with sauce.