Mushroom-Stuffed Turkey Tenderloins Recipe

Mushroom-Stuffed Turkey Tenderloins Recipe
Mushroom-Stuffed Turkey Tenderloins Recipe photo by Taste of Home
Publisher Photo

Mushroom-Stuffed Turkey Tenderloins Recipe

Be the first to add a review
Publisher Photo
I love this recipe because it looks beautiful, tastes delicious, and is a very healthy alternative to turkey and dressing! Chicken broth may be substituted if turkey broth is not available. —Joyce Conway, Westerville, Ohio
Recommended: 52 Date Night Dinners
MAKES:
4 servings
TOTAL TIME:
Prep: 30 min. Bake: 15 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 30 min. Bake: 15 min.

Ingredients

  • 1 package (8 ounces) frozen artichoke hearts, thawed and chopped
  • 1/2 pound baby portobello mushrooms, chopped
  • 2-1/2 cups reduced-sodium chicken broth, divided
  • 2 tablespoons lemon juice
  • 1/4 cup panko (Japanese) bread crumbs
  • 1 package (20 ounces) turkey breast tenderloins
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons all-purpose flour
  • 1 teaspoon grated lemon peel

Directions

Preheat oven to 400°. Place artichoke hearts, mushrooms, 1/2 cup broth and lemon juice in a large saucepan; bring to a boil. Reduce heat; simmer, uncovered, until mushrooms are tender and liquid is evaporated, 7-9 minutes. Stir in bread crumbs; cool slightly.
Cut each tenderloin horizontally through the center to within 1/4 in. of the opposite edge; open flat. Using a sharp knife, remove white tendons. Cover with plastic wrap; pound each with a meat mallet to an even thickness. Remove plastic; spread tops with artichoke mixture. Starting at a long side, roll up jelly-roll style; tie at 3-in. intervals with kitchen string.
Place 1 in. apart in a 13x9-in. baking pan, seam side down; pour 1 cup broth over top. Sprinkle turkey with salt and pepper. Bake, uncovered, until a thermometer reads 165°, 15-20 minutes.
Remove turkey from pan; tent with foil and let stand 5 minutes. Meanwhile, in a small saucepan, whisk flour and remaining broth until smooth; stir in pan juices. Bring to a boil; cook and stir until thickened, 2-3 minutes.
Remove string; cut tenderloins into slices. Serve with gravy; sprinkle with lemon peel. Yield: 4 servings.
Originally published as Mushroom-Stuffed Turkey Tenderloins in Healthy Cooking Annual Recipes Annual 2017, p141

Nutritional Facts

1 serving: 228 calories, 3g fat (0 saturated fat), 56mg cholesterol, 776mg sodium, 14g carbohydrate (3g sugars, 4g fiber), 41g protein. Diabetic Exchanges: 4 lean meat, 1 vegetable, 1/2 starch.

  • 1 package (8 ounces) frozen artichoke hearts, thawed and chopped
  • 1/2 pound baby portobello mushrooms, chopped
  • 2-1/2 cups reduced-sodium chicken broth, divided
  • 2 tablespoons lemon juice
  • 1/4 cup panko (Japanese) bread crumbs
  • 1 package (20 ounces) turkey breast tenderloins
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons all-purpose flour
  • 1 teaspoon grated lemon peel
  1. Preheat oven to 400°. Place artichoke hearts, mushrooms, 1/2 cup broth and lemon juice in a large saucepan; bring to a boil. Reduce heat; simmer, uncovered, until mushrooms are tender and liquid is evaporated, 7-9 minutes. Stir in bread crumbs; cool slightly.
  2. Cut each tenderloin horizontally through the center to within 1/4 in. of the opposite edge; open flat. Using a sharp knife, remove white tendons. Cover with plastic wrap; pound each with a meat mallet to an even thickness. Remove plastic; spread tops with artichoke mixture. Starting at a long side, roll up jelly-roll style; tie at 3-in. intervals with kitchen string.
  3. Place 1 in. apart in a 13x9-in. baking pan, seam side down; pour 1 cup broth over top. Sprinkle turkey with salt and pepper. Bake, uncovered, until a thermometer reads 165°, 15-20 minutes.
  4. Remove turkey from pan; tent with foil and let stand 5 minutes. Meanwhile, in a small saucepan, whisk flour and remaining broth until smooth; stir in pan juices. Bring to a boil; cook and stir until thickened, 2-3 minutes.
  5. Remove string; cut tenderloins into slices. Serve with gravy; sprinkle with lemon peel. Yield: 4 servings.
Originally published as Mushroom-Stuffed Turkey Tenderloins in Healthy Cooking Annual Recipes Annual 2017, p141

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forMushroom-Stuffed Turkey Tenderloins

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review