Turkey Tenderloin Roll-ups
Turkey Tenderloin Roll-ups Image

Turkey Tenderloin Roll-ups

A modern way to serve turkey for a Thanksgiving dinner party.

8
servings
25 min
PREP TIME
55 min
TOTAL TIME

Ingredients

Tenderloins

6 tablespoons Land O Lakes® Butter

1 small (1/2 cup) onion, chopped

2 cloves garlic, finely chopped

1 package (8-ounce) baby Bella mushrooms, coarsely chopped

1 (6-ounce) pckage 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

Gravy

1 1/2 cups chicken broth

1 cup Land O Lakes® Heavy Whipping Cream

How to make

  1. STEP 1

    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.

  2. STEP 2

    Stir in goat cheese until melted. Add bread crumbs; toss to combine. Remove from heat; set aside.

  3. STEP 3

    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.

  4. STEP 4

    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.

  5. STEP 5

    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.

Tip #1

- Turkey tenderloins come in various size packages. This recipe was developed using individual tenderloins, not turkey tenderloins sold in a roll.

Tip #2

- 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.

Nutrition

420Calories
23Fat (mg)
135Cholesterol (mg)
430Sodium (mg)
13Carbohydrates (g)
2Dietary Fiber
39Protein (g)

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