Our Butternut Squash, Apple & Sage Stuffed Turkey Tenderloin smiles of Autumn Thyme.  Fresh ingredients that play so nicely together.  I made this dish for the sole purpose of portioning out lunches for the week.  However I’m certain it will become another favorite weeknight meal.

I’ve shared several Turkey Tenderloin recipes and each time I’ve used Jennie-O All-Natural Turkey Tenderloins.  They are always delicious, juicy, and naturally low in calories and fat.

Butternut Squash, Apple & Sage Stuffed Turkey Tenderloins are the perfect balance of savory and sweet.  Mostly savory, with a nice apple sweet tartness.  I made this dish on Sunday, shared it with my Healthy Choices buddy on Monday and Wednesday for lunch.  It was just as moist and flavorful then as it was straight from the oven.

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Jennie-O’s Ground Turkey, Italian Turkey Sausage, and All Natural Turkey Breast Tenderloins are all staples at our house, especially when we’re in Healthy Living mode…which is probably in order more often than not :)  I originally made this Turkey Piccata recipe a couple years ago when I was a die-hard Weight Watchers girl.  This dish has no lack of flavor but by simply exercising portion control AND measuring the added fats (as in measuring spoon) it can be a very figure friendly meal. 

Piccata by definition is meat that has been thin sliced, or pounded thin, coated, sautéed, and served with a pan sauce.  It’s as simple as that to make and can easily be prepped and ready for the sauté pan ahead of time, making it a wonderful dish for entertaining.  With the lovely lemon caper wine sauce, Turkey Piccata loves to be served with a side of Mushroom, Spinach & Herb Couscous.

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Turkey Piccata {with Mushroom & Spinach Couscous}

Servings 6

Author Libby with Lemony Thyme

Ingredients

For the piccata…

• 1 24 oz. Jennie-O All Natural Turkey Breast Tenderloin cut into 12 pieces
• 2 egg whites
• 3/4 cup Italian seasoned bread crumbs
• Freshly cracked pepper
• 2 Tbl. olive oil

For the pan sauce…

• 3 Tbl. butter
• 1 cup chicken broth
• 1/4 cup white wine
• 2 Tbl. fresh lemon juice
• 2-3 Tbl. capers
• Fresh lemony thyme & sage finely chopped or dried

To serve…

• Mushroom & Spinach Couscous
• Lemon slices

Instructions

For the piccata…

• Preheat oven to 250 degrees.
• Pound turkey pieces to ¼” thickness (between plastic wrap). Dip pieces in egg white then dredge in bread crumbs. Chill before cooking to set crumbs.
• Spray sauté pan with cooking spray and add just enough olive oil to coat pan. Brown over med heat (keep in warm oven while making sauce).

For the pan sauce…

• Wipe out any crumbs from sauté pan, then bring ingredients to gentle boil for 1 minute.

To serve…

• Place two turkey piccata pieces on each plate, with serving of couscous. Spoon sauce over turkey. Serve with lemon slices.

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I woke up today, recognizing I was feeling really good in my pj’s and realizing my fridge had a mixed bag of unused (although thoughtfully selected) ingredients.  It’s been one of those weeks….the kind that kicks you in the butt and says snap out of it.  Still in my pajamas as I write this post, I am preparing Spinach & Mushroom Stuffed Turkey Tenderloin.  Never left the house ergo never entered a grocery store = Winning!!  And yes, I’ve snapped out of it.

Jennie-O All Natural Turkey Tenderloins are a fool proof platform for any dinner.  They are so versatile and receptive…kind of like that puppy you had as a kid that let you dress him in doll clothes and push him around in a baby carriage.  Yes, that’s how versatile this turkey tenderloin is.  Tonight we will stuff him with caramelized red onion, mushrooms, white wine, fresh herbs, garlic, spinach, and a little queso fresco cheese.  Oh and a pinch of Garam Masala at the end for that taste that makes you go hmmm…

Prepare the tenderloins by placing them between two pieces of plastic wrap, then gently pound them to an even thickness of about a 1/2 inch.  Once the filling has been made, allow it to cool before stuffing the tenderloin.  Place a generous spoonful at one end of the tenderloin and roll.  Then using butcher’s twine tie the tenderloin in 3-4 places.  Lightly brush the tenderloin with either an egg wash or a little olive oil, then coat in panko breadcrumbs.

Preheat oven to 350 degrees.  Brown tenderloins in a large oven proof skillet over medium heat, then transfer to oven to finish cooking, about 30 minutes or until internal temp. reaches 165 degrees.  As always, allow to stand 10 minutes before slicing.  This will allow the meat to rest, locking in the juices, and the stuffing to set…which makes for a prettier plating.  The turkey will be juicy and tender.  This is a wonderful make ahead dish too and is delicious served cold or at room temperature.  Enjoy!

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Spinach & Mushroom Stuffed Turkey Tenderloin {Applewood Smoked}

Course Entree

Author Libby with Lemony Thyme

Ingredients

• 1 24 oz. Jennie-O All Natural Turkey Tenderloin
• 1 Tbl. olive oil
• 1/2 red onion sliced
• 6-8 mushrooms sliced
• 2 cups fresh spinach leaves
• 1 garlic clove minced
• 1/3 cup white wine
• 2 sprigs fresh lemony thyme leaves only chopped
• 2 sprigs fresh parsley chopped
• 1/2 tsp. rosemary minced
• 1/4 tsp. red pepper flakes
• 1/4 cup queso fresco crumbling cheese or 3-4 wedges Laughing Cow cheese
• pinch of Garam Masala
• salt & pepper to taste
• olive oil
• 1 cup panko breadcrumbs

Instructions

• Preheat oven to 350 degrees.
• In a large skillet, saute onions in olive oil until caramelized. Then add next eight ingredients (through red pepper flakes) and saute until liquid has evaporated. Add cheese, nutmeg, and salt & pepper and stir to combine.
• Cool stuffing before filling turkey tenderloins.
• Place turkey tenderloins, one at a time, between two sheets of plastic wrap. Pound gently to an even thickness of about a 1/2 inch. Place spoonful of stuffing at one end and roll tenderloins. Tie with butcher’s twine in 3-4 places. Lightly brush tenderloins with egg wash or olive oil, then roll in panko breadcrumbs.
• In a large oven-proof skillet, brown tenderloins in olive oil, then transfer to oven. Bake for 30 – 35 minutes, until internal temp. reaches 165 degrees. Remove and allow to rest for 10 minutes before slicing. Don’t forget to gently remove the butcher’s twine before serving.

You might also enjoy…

Jamaican Jerk Marinated Turkey Tenderloin

Sage-Pecan Pesto Encrusted Turkey Tenderloin

The post Spinach & Mushroom Stuffed Turkey Tenderloin {Applewood Smoked} appeared first on Lemony Thyme.

Jamaican Jerk Marinated Turkey Tenderloins.

I’ve said before and I’ll say again…I love to cook for my family & friends, I love to cook for my co-workers, and I love to cook for my tennis-mates.  Today I had the pleasure of sneaking out of the office just long enough to share lunch with some good friends for a birthday celebration.

Mind you it was hosted at the pool, and after hugging them all, I returned to work smelling like coconut oil, cursing each one of them for not being able to stay all day….sipping on something cold and catching up on the latest shady book they’ve all been reading…..eh hem.

I tried out two recipes on the girls.  One that is a staple in our house, Jamaican Jerk Marinated Turkey Tenderloin.  And another that I created using my new Eureka Lemon Olive Oil and Blackberry Ginger Balsamic.  Stay tuned for Orzo Salad with Peppercorn & Balsamic Poached Pears.

This Jamaican Jerk recipe has a lot of ingredients…but honestly I don’t measure any longer.  I follow an ingredient list, skipping or substituting according to what we have on hand…and it is always amazing.  The key ingredient I would not leave out is the fresh cilantro and the orange marmalade.  The seasonings, and vinegar, and citrus can all be changed up.

I chose Turkey Tenderloins, but chicken breasts, pork tenderloin, and shrimp are fantastic as well.  Combine all ingredients in a zipper bag to marinate in fridge 1-24 hours (1 hour is plenty for shrimp, 6+ is best for the meats).  Ingredients could also be puréed in a blender and used as a paste vs. marinade.  Throw the tenderloins on the grill and let them get happy.  We cook ours until our instant-read thermometer says it’s almost done, then we take them off the grill, cover in foil and let them come up to temp. (also allowing the juices to redistribute throughout the meat).

The tenderloin is delicious warm…it’s juicy and bursting with flavor.  However it will make your mouth sing the next day….sliced thin and served cold.  That’s when the flavors really pop…all of them.

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Jamaican Jerk Marinated Turkey Tenderloin

This Jamaican Jerk recipe has a lot of ingredients. The seasonings, and vinegar, and citrus can all be changed up.

Course Entree

Cuisine Jamaican

Author Libby with Lemony Thyme

Ingredients

• 1 24 oz. package Jennie-O All Natural Turkey Breast Tenderloin
• 1/4 cup soy sauce
• 1/4 cup apple cider vinegar
• 3 Tbl. canola oil
• juice of 1 lime or 2 key limes
• 3 Tbl. orange marmalade
• 1/2 onion diced
• 2 scallions sliced
• 2-3 cloves garlic minced
• 1 tsp. fresh ginger minced
• 2 serrano peppers diced
• 3 sprigs fresh lemony thyme
• 2 Tbl. brown sugar
• 1/2 tsp. black pepper
• 1 tsp. salt
• 2 tsp. allspice
• 1 tsp. nutmeg
• 1 tsp. cinnamon
• shot of hot sauce
• generous handful of fresh cilantro leaves & stems

Instructions

• Combine all marinade ingredients in a resealable bag and combine. Add turkey tenderloins and marinate from 1 to 24 hours. I recommend at least 8 hours for maximum flavor.
• Grill tenderloins over med-high heat until instant-read thermometer indicates meat is done to your liking.
• Remove from heat and cover with foil for 10 minutes prior to slicing.

Notes

Ingredients could also be puréed in a blender and used as a paste vs. marinade.
The tenderloin is delicious warm, but it will make your mouth sing the next day….sliced thin and served cold.

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