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Spinach Stuffed Turkey Tenderloins
Ingredients
-
4
8 ounces turkey breast tenderloins
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4
cups chopped fresh spinach leaves
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6
ounces semisoft goat cheese (chevre) or feta cheese,crumbled(about 34 cup)
-
1/2
teaspoon black pepper
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2
tablespoons olive oil
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2
teaspoons paprika
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1
teaspoon salt
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1/4
teaspoon cayenne pepper
Directions
1. Rinse turkey; pat dry. Make a pocket in each tenderloin by cutting lengthwise from one side almost to, but not through, the opposite side; set aside. In a bowl combine the spinach, cheese, and black pepper. Spoon spinach mixture into pockets. Tie 100 percent cotton kitchen string around each tenderloin in 3 or 4 places to hold in stuffing.
2. In small bowl combine oil, paprika, salt, and cayenne; brush evenly over tenderloins. Wrap tenderlins individually in plastic wrap. Refrigerate for 4 to 24 hours.
3. Preheat oven to 375F. Unwrap turkey and place in a shallow roasting pan. Roast about 40 minutes or until turkey reaches 170F. Remove and discard strings; slice tenderloins crosswise.
Nutrition Facts
(Spinach Stuffed Turkey Tenderloins)
- Servings Per Recipe 8,
- Calories 254,
- Protein (gm) 38,
- Carbohydrate (gm) 1,
- Fat, total (gm) 10,
- Cholesterol (mg) 95,
- Saturated fat (gm) 4,
- Dietary Fiber, total (gm) 1,
- Vitamin A (IU) 1166,
- Vitamin C (mg) 8,
- Sodium (mg) 478,
- Calcium (DV %) 50,
- Iron (DV %) 2,
- Percent Daily Values are based on a 2,000 calorie diet
Top Brands
Are these tenderloins suppose to sit on a rack in the shallow roasting pan? Since these took much longer than the recipe states I believe that's the mistake I made. Please clarify. Also it is very difficult to find 8 ounce tenderloins! I made these today for Thanksgiving. Thanks
11/24/2011 07:43:39 PM Report Abuse