Turkey Tenderloins with Mushroom Stuffing

Turkey Tenderloins with Mushroom Stuffing Recipe
Photography: Becky Luigart-Stayner; Styling: Melanie J. Clarke

Yield:

4 servings (serving size: 4 ounces turkey and 1/4 cup sauce)

Recipe from

Nutritional 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

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

Preparation

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.

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.

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.

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.

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

Note:

Maureen Callahan,

November 2003
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