Turkey Tenderloins With Mushroom Stuffing Recipe

Name: Turkey Tenderloins With Mushroom Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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 saute 3 minutes. Add cremini; saute 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.

1061

kcal

Calories

101

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 14 ingredients. The key ingredients include: 1 1/2 cups boiling water, 1 cup dried porcini mushrooms (about 1 ounce), 1 tablespoon butter, 1/4 cup finely chopped shallots, and more.

Yes, Turkey Tenderloins With Mushroom Stuffing 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.

Turkey Tenderloins With Mushroom Stuffing

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