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Spinach Stuffed Turkey Tenderloins

Makes: 8 servings
Prep 15 mins Grill 16 mins Roast 375°F 40 mins
Spinach Stuffed Turkey Tenderloins
  • 4 8  ounces  turkey breast tenderloins
  • 4  cups  chopped fresh spinach leaves
  • 6  ounces  semisoft goat cheese (chevre) or feta cheese,crumbled(about 34 cup)
  • 1/2  teaspoon  black pepper
  • 2  tablespoons  olive oil
  • 2  teaspoons  paprika
  • 1  teaspoon  salt
  • 1/4  teaspoon  cayenne pepper

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,
  • cal. (kcal) 254,
  • Fat, total (g) 10,
  • chol. (mg) 95,
  • sat. fat (g) 4,
  • carb. (g) 1,
  • fiber (g) 1,
  • pro. (g) 38,
  • vit. A (IU) 1166,
  • vit. C (mg) 8,
  • sodium (mg) 478,
  • calcium (mg) 50,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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