Monday, April 18, 2016

Stuffed Turkey Tenderloins, Spinach & Goat Cheese

I found this recipe on Pinterest, from Better Homes & Gardens.
Modified very slighty, and here is my version!

  • 4 large turkey breast tenderloins
  • 5 oz fresh spinach, chopped
  • 6 oz log of chevre, cut into pieces and left at room temperature
  • fresh cracked black pepper to taste
  • 2 tbsp olive oil  (not extra virgin)
  • 2 tsp paprika
  • 1 tsp salt
  • 1/4 tsp cayenne pepper
  1. Rinse turkey breasts and pat dry.  Butterfly each tenderloin by cutting lengthwise from end to end, but not the entire way through.  Set aside.
  2. In a large bowl, combine all chopped spinach,  chevre and fresh black pepper to taste; you can try to use a spatula, but really just give in and dig your hands in there to get all the cheese and spinach thoroughly combined to a beautiful sticky mess. 
  3. Split spinach mix into 4 portions, and stuff each tenderloin with 1/4 of the mix using your fingers to really smush in and close tenderloins with toothpicks or kitchen twine to keep inside and hold into place.
  4. In a small bowl, combine olive oil, salt, cayenne; brush evenly over all sides of the tenderloins.   Roll each tenderloin individually, tightly  in aluminum foil or plastic wrap, and refrigerate 4-24 hours.
  5.  Preheat oven to 375.  Unwrap turkey and place in a shallow roasting pan with a lid.  Cover and roast 40 minutes or until turkey reaches 170F.  Remove and discard strings / toothpicks before serving, and slice tenderloins crosswise to plate.

4/11/2016 - made this for mom & stepdad.  Everyone really loved it - super easy to put together, and came out really moist with great flavor.

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