Stuffed Turkey Tenderloins

    3 cups cooked wild rice
    1 1/4 lbs boneless turkey tenderloins
    2 cups frozen spinach, thawed
    1/4 cup extra light margarine, softened
    1/4 cup raisins
    1/4 cup chopped almonds, optional
    1/4 cup chopped onion
    1 tsp grated orange rind
    1 tsp lemon pepper
    1/4 tsp thyme
    1 tbsp sherry (optional)
    2 tbsp extra light margarine, melted

Preheat oven to 325°F. Butterfly the turkey tenderloin slicing horizontally almost through the turkey breast starting at curved edge. Lay each piece open. Drain spinach and press out excess liquid. Spoon half of spinach evenly over each butterflied piece of turkey. In a large bowl, mix wild rice, margarine, raisins, almonds, onion, orange rind, lemon pepper, thyme and sherry. Spoon 1/2 cup of wild rice mixture evenly over spinach layer. Roll turkey breasts, starting at pointed short edge. Secure with string or toothpicks. Set aside. Grease 2-1/2 quart square baking dish. Spoon remaining wild rice stuffing into dish. Place turkey rolls over stuffing. Cover. Bake 45 minutes. Removed cover, brush with margarine and back 15 minutes. Slice turkey rolls into 6 servings and serve over stuffing.

6 servings

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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