Spinach Stuffed Turkey Tenderloins
This main dish is elegant enough to serve at a dinner party, but simple enough for an everyday meal. Make it ahead of time, then simply put it in the oven before serving.
Prep Time:
15 mins
Total Time:
31 mins
Servings:
8 servings
Ingredients
-
4 8-ounce turkey breast tenderloins
-
4 cups chopped fresh spinach leaves
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6 ounces semisoft goat cheese (chevre) or feta cheese,crumbled(about 3/4 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.
4.
Makes 8 servings.
Nutrition information
Calories 254, Total Fat 10 g, Saturated Fat 4 g, Cholesterol 95 mg, Sodium 478 mg, Carbohydrate 1 g, Fiber 1 g, Protein 38 g. Daily Values: Vitamin A 0%, Vitamin C 14%, Calcium 5%, Iron 13%.
Percent Daily Values are based on a 2,000 calorie diet
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