Mushroom-Stuffed Turkey Tenderloins Recipe

Name: Mushroom-Stuffed Turkey Tenderloins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 package (8 ounces) frozen artichoke hearts, thawed and chopped; 1/2 pound baby portobello mushrooms, chopped; 2-1/2 cups reduced-sodium chicken broth, divided; 2 tablespoons lemon juice; 1/4 cup panko (Japanese) bread crumbs; 1 package (20 ounces) turkey breast tenderloins; 1/2 teaspoon salt; 1/4 teaspoon pepper; 2 tablespoons all-purpose flour; 1 teaspoon grated lemon zest

Servings: persons

1 package (8 ounces) frozen artichoke hearts, thawed and chopped
1/2 pound baby portobello mushrooms, chopped
2-1/2 cups reduced-sodium chicken broth, divided
2 tablespoons lemon juice
1/4 cup panko (Japanese) bread crumbs
1 package (20 ounces) turkey breast tenderloins
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons all-purpose flour
1 teaspoon grated lemon zest

1
Preheat oven to 400u00b0. Place artichoke hearts, mushrooms, 1/2 cup broth and lemon juice in a large saucepan; bring to a boil. Reduce heat; simmer, uncovered, until mushrooms are tender and liquid is evaporated, 7-9 minutes. Stir in bread crumbs; cool slightly.
2
Cut each tenderloin horizontally through the center to within 1/4 in. of the opposite edge; open flat. Using a sharp knife, remove white tendons. Cover with plastic wrap; pound each with a meat mallet to an even thickness. Remove plastic; spread tops with artichoke mixture. Starting at a long side, roll up jelly-roll style; tie at 3-in. intervals with kitchen string.
3
Place 1 in. apart in a
4
, seam side down; pour 1 cup broth over top. Sprinkle turkey with salt and pepper. Bake, uncovered, until a thermometer reads 165u00b0, 15-20 minutes.
5
Remove turkey from pan; tent with foil and let stand 5 minutes. Meanwhile, in a small saucepan, whisk flour and remaining broth until smooth; stir in pan juices. Bring to a boil; cook and stir until thickened, 2-3 minutes.
6
Remove string; cut tenderloins into slices. Serve with gravy; sprinkle with lemon zest.

242

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 package (8 ounces) frozen artichoke hearts, thawed and chopped, 1/2 pound baby portobello mushrooms, chopped, 2-1/2 cups reduced-sodium chicken broth, divided, 2 tablespoons lemon juice, and more.

Yes, Mushroom-Stuffed Turkey Tenderloins falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mushroom-Stuffed Turkey Tenderloins

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