Spinach-Stuffed Turkey Tenderloin Recipe
4 6- to 8-ounce turkey tenderloins
1 tablespoon butter or margarine, melted
1 recipe Spinach and Basil Mousselline (recipe below)
1 recipe Candied Cranberries and Syrup (recipe below)
1 recipe Cranberry Beurre Blanc (recipe below)
Prepare the Spinach and Basil Mousseline and the Candied Cranberries and Syrup.
With one turkey tenderloin lying flat, slice the meat horizontally in half, starting from one alongside and cutting to, but not through, the other side of the meat. Tenderloin should open like a book; meat should be an even thickness. Repeat with remaining tenderloins. Spread about 1/2 cup of Mousseline on top of each tenderloin. Roll up each tenderloin into a spiral, starting from pointed end.
In a shallow baking pan, arrange turkey rolls on a rack, seam sides down. Brush tops with melted butter. Sprinkle with salt, pepper and paprika. Pour 1/4 inch water into baking pan.
Roast, uncovered, in 400° F. oven for 45 to 50 minutes or until meat thermometer inserted in center registers 180° F. Let stand 5 minutes. While turkey bakes, prepare Cranberry Beurre Blanc.
Cut meat into 1/4-inch-thick slices. Serve with Cranberry Beurre Blanc. Garnish with Candied Cranberries.
Makes 8 servings.
Spinach and Basil Mousseline:
Using a food processor, puree 1/2 of a 10-ounce package frozen chopped spinach, thawed and well drained. Add 1/2 pound raw skinless, boneless chicken breasts, cut into pieces; puree. Add 1 egg white, 5 large fresh basil leaves, 1/2 teaspoon salt and 1/8 teaspoon ground red pepper. Process mixture for 30 seconds or until smooth. With the processor running, pour in 1/2 cup whipping cream. If the mixture seems stiff, add up to 1/4 cup more whipping cream. Cover and chill in the refrigerator until needed.
Makes 2 cups.
Candied Cranberries and Syrup:
In a small saucepan, combine 1/2 cup sugar and 2 tablespoons water. Cook and stir over medium-low heat until sugar dissolves. Add 1/2 cup fresh cranberries. Cook and stir over medium heat until mixture comes to a boil; reduce heat and cook for 1 to 2 minutes or until berries begin to pop. Remove pan from heat; cool. Drain well, reserving syrup for the Beurre Blanc. Use the cranberries to garnish the turkey.
Cranberry Beurre Blanc:
In a medium saucepan, combine 1/2 cup dry white wine, 1/2 cup fresh cranberries, 1 tablespoon champagne vinegar or white wine vinegar and 1 teaspoon chopped shallots. Bring to boiling; reduce heat. Boil gently, uncovered, about 5 minutes or until mixture is thickened, stirring occasionally. Add 3/4 cup unsalted butter, cut into 1-inch pieces, a few pieces at a time. Whisk mixture just until butter is mixed in. Remove from heat; strain. Whisk in 2 tablespoons of the syrup from Candied Cranberries. Season with salt and pepper. Keep warm until serving time. Do not reheat.
Makes 1 cup.
Note: You can prepare the Spinach and Basil Mousseline and the Candied Cranberries and Syrup several hours in advance of serving, then store them in the refrigerator
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