1 small (1/2 cup) onion, chopped
2 cloves garlic, finely chopped
1 (8-ounce) package baby Bella mushrooms, coarsely chopped
1 (6-ounce) package baby spinach, coarsely chopped
1/2 cup white wine or apple juice
1 (3-ounce) package goat cheese
1 cup Panko bread crumbs
2 (20-ounce) packages boneless turkey breast tenderloins
Salt, if desired
Pepper, if desired
1 1/2 cups chicken broth
Melt 2 tablespoons butter in 12-inch skillet over medium heat until sizzling; add onion and garlic. Cook 1-2 minutes or until softened. Add mushrooms; cook, stirring occasionally, until browned. Stir in chopped spinach and wine; cook until spinach is wilted.
Stir in goat cheese until melted. Add bread crumbs; toss to combine. Remove from heat; set aside.
Pound turkey tenderloins to 1/4 inch thickness. Season with salt and pepper, if desired. Spread mushroom mixture onto each tenderloin; roll up, securing with toothpick.
Melt 2 tablespoons butter in 12-inch skillet over medium heat until sizzling; add 4 turkey roll-ups. Cook, turning once, until browned on each side. Remove from pan; keep warm. Repeat with remaining butter and tenderloins. Place all roll-ups into pan; add chicken broth. Cover; cook 10-15 minutes or until internal temperature of turkey reaches 165°F. Remove roll-ups from pan; keep warm.
Add whipping cream to drippings in pan; bring to a boil. Cook 3-5 minutes or until gravy is slightly thickened. Serve roll-ups with gravy.
- Turkey tenderloins come in various size packages. This recipe was developed using individual tenderloins, not turkey tenderloins sold in a roll.
- To easily flatten tenderloins to 1/4 inch thickness, cut slit lengthwise to but not through bottom of tenderloin. Open tenderloin at slit; turn. Place onto flat surface, slit-side down. Cover with plastic food wrap; pound with meat mallet to desired thickness.