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Spinach Stuffed Turkey Tenderloins Recipe

July 3 By Rhonda

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Spinach Stuffed Turkey Tenderloins

 

guest blogger

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.

Make Your Own Frozen Herb Cooking Cubes Cover

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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Rhonda

Rhonda is the owner of My Symphony Seasonings, LLC located in Georgia. She has a passion for good food, health & entertaining which was the perfect combination for creating My Symphony Seasonings, a company that encourages you to cook and eat whole foods, close to nature by providing original recipe blends of organic herbs & spices, free of fillers and artificial preservatives to add flavor, richness and health benefits to your dishes!

Filed Under: Party Food

« Frozen Herb Cooking Cubes
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Comments

  1. Keri says

    September 11 at 11:01 am

    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

      September 23 at 10:59 pm

      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!

  2. Rhonda cormier says

    July 14 at 9:27 pm

    Hi Rhonda I love your blog. This is nicely done. Your recipe sounds great

    • Rhonda cormier says

      July 14 at 9:29 pm

      Oh yes one more thing. We freeze basil in cubes… We love it

      • Kim Anderson says

        July 14 at 9:40 pm

        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!

  3. Rhonda says

    July 14 at 5:26 pm

    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.

Trackbacks

  1. Easy Fresh Cabbage Salad Coleslaw Recipe » Thrifty Little Mom says:
    February 18 at 10:17 am

    […] easy fresh cabbage salad first appeared in my Stuffed Turkey Tenderloin recipe post.  A Thrifty Little Mom reader named Keri inquired about the cabbage slaw salad that I […]

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