On Wednesday, I wrote about how to make easy, delicious Frozen Herb Cubes for Cooking. The cubes are a frugal way to make your recipes taste amazing and keep your garden herbs from going to waste. I wanted to share a Spinach Stuffed Turkey Tenderloins recipe using the savory frozen cubes. This dish is great for your dinner parties where you want to impress your friends. I adapted this recipe from Susan M. Selasky for the Free Press Test Kitchen’s Stuffed Turkey Tenderloins Recipe.
Also, you will have stuffing left over. If you can refrain from eating it (trust me, it’s yummy), it freezes well to use the next time you make this recipe OR you can stuff mushroom caps with the mixture and bake at 350degrees until browned!
Recipe:
Spinach Stuffed Turkey Tenderloins
Ingredients:
- Turkey Tenderloin (they usually come 2 in a pack)
- Savory herb Stove Top Stuffing (I use only ½ the recipe)
- Olive Oil & Butter (1T each)
- ¼ cup onion
- 2 cloves garlic
- ¼ cup mushrooms (wiped clean with a wet cloth)
- 2 cups chopped spinach
- *12 cubes of frozen herbs
- ¼ cup shredded parmesan cheese
- TurkeyBacon
**About 6 Toothpicks
Directions:
Rinse, ‘butterfly’ & pat dry the tenderloins then seasonwith your favorite season-all. I love Tony Chachere’s, but I, also, add extra garlic powder, paprika and freshly ground black pepper to both sides. Set aside in a casserole dish coated with olive oil.
Prepare stuffing according to box directions.
Finely chop then sauté in a skillet with 1T butter & 1T olive oil: onions, garlic & mushrooms until onions are translucent and mushrooms are soft. (Your house will smell fantastic at this point!!!)
Add spinach and about 6 cubes of frozen herbs, coverand simmer over a low heat until spinach has wilted.
Pour contents into a bowl, add stuffing & cheese; mix well.
Add spoonfuls of the stuffing to the prepared tenderloins, pinch close, wrap in turkey bacon and insert toothpicks to hold them together.
Deglaze the skillet by adding 6 more frozen cubes of herbs over a medium high heat and pan fry the turkey tenderloins until brown on all sides (about 2 minutes per side)
Transfer tenderloins and drippings into a coated casseroledish, add about ¼ cup of liquid (your choice: broth, white wine or water) and bake at 350 degrees for about 25-30 minutes.
*see the insert for making your frozen herb cubes
**soak the wooden toothpicks in water for a few hours or overnight so they will be easy to remove
If you are interested in reading more about making your own frozen cooking cubes, click the picture below to visit my post that gives you more images and details.
I hope that this Spinach Stuffed Turkey Tenderloins recipe comes out perfectly for you. The frozen herb cooking cubes should it give a little extra dash of savory flavor. Please feel free to share your favorite stuffed turkey tenderloin thoughts or ideas in the comments section below.
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Keri says
Do you also have the recipe for the slaw that the tenderloins are sitting on in the picture – the entire dish looks fantastic…
Kim Anderson says
Keri, you asked so we did it! I’m going to post the recipe for the slaw next week for ya and I’ll add a link to this post. Thanks for the suggestion!
Rhonda cormier says
Hi Rhonda I love your blog. This is nicely done. Your recipe sounds great
Rhonda cormier says
Oh yes one more thing. We freeze basil in cubes… We love it
Kim Anderson says
Thanks for stopping in Rhonda. I love the tip for freezing the basil. Thanks for passing that along! Hope you try it and love it!
Rhonda says
BTW this recipe can very easily be adapted for several diets: my friend used the stuffing in mushroom caps for her vegetarian son and my sister omitted the stove top stuffing for her family’s low-carb preferences.