Stuffed Turkey Tenderloin
- Course: Main Dish
Reynolds Kitchens tip
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- 1 Reynolds® Oven Bag, Large Size
- 1 tablespoon flour
- 1 1/2 cups chicken broth, divided
- 2 cups dry cornbread stuffing mix
- 1 small Granny Smith apple, diced
- 1/4 cup diced celery
- 1/4 cup diced red onion
- 1/4 cup sweetened dried cranberries
- 3 tablespoons melted butter, divided
- 2 teaspoons each rubbed sage and dried thyme
- 1 teaspoon seasoned salt
- 1/2 teaspoon each pepper and paprika
- 2 turkey tenderloins, about 3/4 lb each
PREHEAT oven to 350°F.
SHAKE flour in Reynolds Oven Bag; place in 13x9-inch baking pan. Add 1/2 cup broth to oven bag. Squeeze bag to blend in flour.
COMBINE stuffing mix, apple, celery, onion, cranberries, the remaining broth, and 2 tablespoons butter. In a small bowl, mix sage, thyme, seasoned salt, pepper and paprka; stir 2 teaspoons seasoning mixture into stuffing mixture.
CUT each tenderloin by making a horizontal cut along one long side, but NOT cutting all the way through, so that each is about 1/2 inch thick when opened. Open tenderloins and spoon half of stuffing mixture in center of each. Starting at one long edge, roll up. Add to bag, seam side down, leaving space between them in bag. Brush tenderloins with butter mixture; sprinkle with remaining seasoning mixture.
CLOSE oven bag with nylon tie; cut six 1/2-inch slits in top. Tuck ends of bag in pan.
REYNOLDS KITCHENS TIP: If tenderloins are too thin to cut in half, place each between 2 sheets of plastic wrap. Using a meat mallet or rolling pin, start at center and gently pound tenderloins until about 1/2-inch thick. OR place tenderloins in bag and spoon stuffing in center. Substitute pork tenderloins, 3/4 to 1 lb each, for the turkey tenderloins. Bake for 40 minutes, until pork meat thermometer reads 170F for turkey and 165°F for stuffing
BAKE 30 minutes, until meat thermometer reads 170°F for turkey and 165°F for stuffing. Let stand 10 minutes.
Cut in slices to serve. If desired, serve pan juices with turkey.