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Stuffed Turkey Tenderloin
by Gina Talley
2 Turkey breast tenderloins (8-12 ounces each)
1/4 cup ricotta cheese
2 tbsp fat free cream cheese
2 tbsp diced red bell peppers
1 tbsp grated parmesan cheese
1 tbsp chopped fresh oregano
1 tbsp drained capers
salt and ground black pepper
1 cup fat free chicken broth
2 tbsp sour cream
2 tsp lemon juice

Cut a 3" horizontal slit into the center of each tenderloin. In a small bowl, mix together the ricotta, cream cheese, red peppers, parmesan, oregano, and capers. Add salt and pepper to taste. Stuff into the slit pocket.  In a large skillet over medium heat, brow the turkey for about 2 minutes per side. Add the broth. Cover, reduce the heat, and simmer for 15 minutes, or until the turkey is cooked through and no longer pink when cut with a knife. Transfer the turkey to a plate and tent with foil to keep warm.  Increase heat and cook the abroth for 3 minutes, or until reduced by  half.Whisk in the sour cream and lemon juice. To serve, slice each tenderloin in half crosswise and drizzle with sauce.
 

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