This recipe captures the flavors of a classic holiday dinner, but on a small scale. Turkey tenderloins are filled with an herbed bread stuffing and topped with an easy-to-make mushroom gravy. Served with mashed sweet potatoes and roasted brussels sprouts, this dish is an easy way to enjoy a holiday-style dinner any time of year.Print
- 2 turkey tenderloins (10 ounces each)
- 2 cups soft bread cubes (1/2-inch)
- 1/2 teaspoon salt
- Freshly ground black pepper
- 1 egg, lightly beaten
- 1 tablespoon fresh sage leaves, finely chopped
- 1 tablespoon fresh thyme leaves, finely chopped
- 1 tablespoon fresh parsley, finely chopped
- 2 tablespoons butter
- 1/2 cup onion, finely chopped
- 1/4 cup celery, finely chopped
For the gravy:
- 3 tablespoons butter
- 8 ounces button mushrooms, sliced
- 2–1/4 cups low-sodium chicken broth, divided
- 1–1/2 tablespoons flour
- Salt and freshly ground black pepper
- Preheat the oven to 375°F. Using a sharp knife, cut a pocket the length of each turkey tenderloin, being careful not to slice through all the way. Place the tenderloins, cavity side up, in a small baking dish that's been coated with cooking spray. Season lightly with salt and pepper and set aside.
- Place the bread cubes in a colander and moisten with water. Using your hands, squeeze out the water (as you would a sponge). Place the moistened bread in a mixing bowl and add the salt, pepper, egg, sage, thyme and parsley. Combine thoroughly and set aside.
- Note: Choose a soft bread with a dense texture and relatively tender crust for your stuffing. We like sourdough, but Italian bread works well too.
- Melt the butter in a skillet over medium heat and add the onion and celery. Season with a pinch of salt and pepper and sauté until the onion is soft and translucent, 3 to 4 minutes. Remove from the heat and allow to cool for 5 minutes, then add to the bread mixture and combine well.
- Spoon the stuffing into the turkey tenderloins, mounding it slightly.
- Note: You can spoon any leftover stuffing into the baking dish between the tenderloins or bake in a separate dish if desired.
- Cover the dish loosely with foil, bake for 30 minutes, then remove the foil and bake for an additional 10 to 15 minutes, or until the stuffing is lightly browned and the turkey has reached an internal temperature of 165°F. Allow to rest for 5 minutes before.
- While the turkey is baking, heat the butter in a large skillet over medium heat. Add the mushrooms and cook until any liquid they give off has evaporated and they are starting to brown, 5 to 7 minutes. Season with salt and pepper, then add 2 cups of the chicken broth and bring to a simmer.
- In a small bowl, whisk together the flour and the remaining 1/4 cup of chicken broth. Add the mixture to the mushrooms gradually and stir until well blended. Simmer until the gravy is thickened, 2 to 3 minutes longer. Cover and keep warm.
- Plate individual servings of turkey, top with mushroom gravy and serve alongside mashed sweet potatoes and oven-roasted brussels sprouts (see below).
- Category: Main Dishes
- 1 lb. sweet potatoes (2 to 3 large)
- 1/2 tsp. salt
- 3 tablespoons butter
- 2 tablespoons heavy cream
- salt and pepper
- Peel 1 lb of sweet potatoes (2 to 3 large) and cut them into 1-inch cubes. Place in a saucepan, sprinkle with 1/2 teaspoon salt and cover with cold water. Bring to a boil and cook until tender when pierced with a knife, 12 to 15 minutes. Drain and return to the pan.
- Place the pan back on the heat and allow the water to evaporate, 1/2 to 1 minute. Transfer to a mixing bowl, add 3 tablespoons butter and 2 tablespoons heavy cream.
- Stir to combine and once the butter melts, mash all the ingredients together with a potato masher. Season to taste with salt and pepper and serve immediately.
- 1 lb bag whole frozen brussels sprouts
- salt and pepper
- 1 to 2 tablespoons olive oil
- Cook a 1 lb bag of whole frozen brussels sprouts until tender when pierced with a knife (follow package directions). Drain well and arrange in a single layer on a shallow baking pan that's been coated with cooking spray. Season with salt and pepper and drizzle with 1 to 2 tablespoons olive oil. Roast at 375°F until lightly caramelized, 15 to 18 minutes.