Turkey Tenderloins & Mushroom Stuffing Ingredients
Turkey tenderloins - 10 oz
Dried porcini mushrooms - 1 cup
Button mushrooms (finely chopped) - 1.5 cups
Shallots (finely chopped) - 1/4 cups
Olive oil - 2 tsp
All purpose flour - 1.5 tbsp
Chicken broth - 1/2 cup
1% Low fat milk - 1/2 cup
Butter - 1 tbsp
Salt - 3/4 tsp
Black pepper - 1/4 tsp
Port wine - 2 tbsp
Thyme - 1.5 tsp
Boiling water - 1.5 cups
Cooking Instructions
- Soak the porcini mushrooms in the boiling water in a bowl for about 30 mintues until tender
- Drain, chop the porcini mushrooms, and keep the drained liquid in a bowl on the side
- Melt butter in skillet on medium-high heat, and add in shallots and saute for 3 minutes
- Add in button mushrooms, 1/4 tsp salt, 1/8 tsp pepper, port wine, and cook for 1 to 3 minutes. Remove from heat and add in 1/4 cup porcini mushroom and thyme
- Cut a horizontal slit through the thickest portion of each turkey tenderloin to form a pocket, and fill with the cremini mixture. Secure at 1inch intervals with twine
- Sprinkle the turkey tenderloins with 1/4 tsp salt, 1/8 pepper, and dredge in the all purpose flour
- Heat olive oil in skillet to medium high heat and cook the turkey for 4 to 5 minutes on each side until browned
- Add in the porcini soaking liquid and chicken broth. Bring to a boil and simmer for 8 to 10 minutes then remove the turkey
- Keep cooking the broth until reduced to about 3/4 cup remaining
- Combine 1 tbsp flour and milk, and add to the broth. Bring to a boil, add in the remaining porcini, 1/4 tsp salt, and simmer for 1 to 2 minutes
- Remove twine from turkey tenderloins, and slice diagonally and serve with sauce
Nutrition Facts
Servings: 4
Calories: 269 cals
Fat: 7.7g
Saturated Fat: 2.9g
Monounsaturated Fat: 3.4g
Polyunsaturated Fat: 1g
Protein: 37.9g
Carbs: 10.8g
Fiber: 1.6g
Cholesterol: 78mg
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