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)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 269
  • Calories from fat: 26%
  • Fat: 7.7g
  • Saturated fat: 2.9g
  • Monounsaturated fat: 3.4g
  • Polyunsaturated fat: 1g
  • Protein: 37.9g
  • Carbohydrate: 10.8g
  • Fiber: 1.6g
  • Cholesterol: 78mg
  • Iron: 2.1mg
  • Sodium: 620mg
  • Calcium: 49mg


  • 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


  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.
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