Want a turkey dinner without all the work? Try this small-scale version made with turkey tenderloins and homemade bread stuffing.
2 turkey tenderloins
1 1/2 onions, chopped
2 cloves garlic, minced
4 stalks celery, sliced
1 can (14 ounce size) chicken broth
3 cups bread cubes
salt and pepper, to taste
2 sprigs fresh rosemary
Preheat oven to 350 degrees F.
Simmer the onion, garlic and celery in 1/2 cup of the broth for 10-15 minutes, or until very soft. Stir in remaining broth and bread cubes. Stir until well coated. Add salt and pepper, stir gently. Set aside to cool.
Slit a pocket into each tenderloin, stuff with some of the cooled stuffing mixture. Place in a baking dish large enough to hold the tenderloins side by side. Spoon stuffing around the tenderloins (but not covering them). Place sprigs of rosemary next to each tenderloin.
Bake at 350 degrees F for 40-45 minutes (or until done).
Slice into rounds to serve.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
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reviews & comments
Quick easy and delicious. Definitely a repeat
November 23, 2006
A great substitute for an all-out turkey dinner. Easy to prepare and very tasty. The turkey was very moist and the stuffing was low fat yet still very flavorful.