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Turkey: Turkey Tenderloins w/ Mushroom Stuffing

Source of Recipe

from cooking light magazine, shared by micar1321


List of Ingredients

1 ½ c boiling water
1 c dried porcini mushrooms
¼ c finely chopped shallots
1 ½ c finely chopped cremini or button mushrooms
¼ t black pepper
2 T red wine
1 ½ t chopped fresh thyme
2 10 oz turkey tenderloins
1 ½ T oat flour
1 c low sodium chicken broth


Recipe

Place 1 ½ c boiling water and porcini in a bowl. Cover and let stand 30 minutes or until tender. Drain through a sieve over a bowl, reserving soaking liquid. Finely chop porcini; set aside.

Sauté shallots in a non-stick skillet over medium-high heat for 3 minutes. Add cremini; sauté 3 minutes; Sprinkle with pepper. Add wine and cook 1 minute or until liquid evaporates. Remove from heat; stir in ¼ c porcini and thyme.

Cut a horizontal slit through the thickest portion of each tenderloin to form a pocket. Fill the pockets evenly with cremini mixture and secure at 1 inch intervals with twine. Sprinkle tenderloins with pepper and oat flour.

Heat turkey in nonstick skillet, 4 minutes on each side until browned. Add the reserved soaking mixture and broth and bring to a boil. Cover, reduce heat, and simmer 8 minutes. Remove turkey; keep warm. Cook broth mixture until reduced to ¾ c. combine 1 T oat flour and water, stirring with a whist. Add flour mixture to broth mixture, bring to a boil. Reduce heat and simmer 2 minutes.

Remove twine from tenderloins, slice turkey diagonally, serve with sauce.