Spinach-Stuffed Turkey Tenderloin
List of Ingredients
1 recipe Spinach and Basil Mousselline (recipe follows)
1 recipe Candied Cranberries and Syrup (recipe follows)
4 6- to 8-ounce turkey tenderloins
1 tablespoon butter or margarine, melted
Salt
Pepper
Paprika
1 recipe Cranberry Beurre Blanc (recipe follows) Recipe
Prepare the Spinach and Basil Mousseline and the Candied Cranberries
and Syrup.
With one turkey tenderloin lying flat, slice the meat horizontally in half,
starting from one long side and cutting to, but not through, the other side of
the meat. Tenderloin should open like a book; meat should be an even
thickness. Repeat with remaining tenderloins. Spread about 1/2 cup of
Mousseline on top of each tenderloin. Roll up each tenderloin into a spiral,
starting from pointed end.
In a shallow baking pan, arrange turkey rolls on a rack, seam sides down.
Brush tops with melted butter. Sprinkle with salt, pepper and paprika. Pour
1/4 inch water into baking pan.
Roast, uncovered, in 400 degree F. oven for 45 to 50 minutes or until meat
thermometer inserted in center registers 165 degrees F. Let stand 5
minutes. While turkey bakes, prepare Cranberry Beurre Blanc.
Cut meat into 1/4-inch-thick slices. Serve with Cranberry Beurre Blanc.
Garnish with Candied Cranberries.Makes 8 servings.
Spinach and Basil Mousseline: Using a food processor, puree 1/2 of a
10-ounce package frozen chopped spinach, thawed and well drained. Add
1/2 pound raw skinless, boneless chicken breasts, cut into pieces; puree.
Add 1 egg white, 5 large fresh basil leaves, 1/2 teaspoon salt and 1/8
teaspoon ground red pepper. Process mixture for 30 seconds or until
smooth. With the processor running, pour in 1/2 cup whipping cream. If the
mixture seems stiff, add up to 1/4 cup more whipping cream. Cover and chill
in the refrigerator until needed. Makes 2 cups.
Candied Cranberries and Syrup: In a small saucepan, combine 1/2 cup
sugar and 2 tablespoons water. Cook and stir over medium-low heat until
sugar dissolves. Add 1/2 cup fresh cranberries. Cook and stir over medium
heat until mixture comes to a boil; reduce heat and cook for 1 to 2 minutes
or until berries begin to pop. Remove pan from heat; cool. Drain well,
reserving syrup for the Beurre Blanc. Use the cranberries to garnish the
turkey.
Cranberry Beurre Blanc: In a medium saucepan, combine 1/2 cup dry
white wine, 1/2 cup fresh cranberries, 1 tablespoon champagne vinegar or
white wine vinegar and 1 teaspoon chopped shallots. Bring to boiling; reduce
heat. Boil gently, uncovered, about 5 minutes or until mixture is thickened,
stirring occasionally. Add 3/4 cup unsalted butter, cut into 1-inch pieces, a
few pieces at a time. Whisk mixture just until butter is mixed in. Remove
from heat; strain. Whisk in 2 tablespoons of the syrup from Candied
Cranberries. Season with salt and pepper. Keep warm until serving time. Do
not reheat. Makes 1 cup.
Note: You can prepare the Spinach and Basil Mousseline and the Candied
Cranberries and Syrup several hours in advance of serving, then store them
in the refrigerator.
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