Sunday, December 14, 2014

Quinoa Stuffed Turkey Tenderloin with Mushroom Gravy

Sundays are my favorite day of the week. It's my time to catch up, hang with the family and cook to my heart's content. Today I was feeling inspired to make a hearty, yet good-for-me, dinner. Quinoa is a traditional side dish these days and I love it because it's naturally gluten-free (so it can satisfy all guests) and it's high in fiber and protein. The filling in this dish is a combination of fresh spinach and lemon zest, creamy goat cheese, smoky bacon and quinoa. It's definitely good all on it's own, but when baked inside the turkey tenderloin, it becomes more flavorful and juicy. 

Now let's talk about my mushroom gravy. This is where it's at! I use baby bella mushrooms a lot because they add such good flavor and texture. In this sauce, they work as the perfect vessel to soak up the turkey pan drippings. The touch of heavy cream that's added at the end provides a silky richness. 

This recipe would be wonderful for entertaining and can easily be doubled or tripled depending on your crowd. Enjoy! 





1. Preheat oven to 375.
2. Place spinach, goat cheese and lemon zest in a food processor and pulse until smooth. Transfer mixture to a bowl and fold in cooked bacon and quinoa. Season with salt and pepper and set aside.




3. Make a pocket in each tenderloin by cutting lengthwise from one side almost to (but not through) the opposite side. Fill each tenderloin with a generous amount of filling and secure with kitchen twine.

4. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season the outside of each tenderloin with salt and pepper and place in the skillet. Cook for 2-3 minutes per side, or until golden brown. Transfer to a parchment or silpat-lined baking sheet and roast for 40 minutes.


5. Meanwhile, in the same skillet, heat the remaining tablespoon of olive oil over medium heat. Add shallot and cook for 1 minute. Add the mushrooms and cook until lightly golden, about 5 minutes longer.



6. Add wine and cook until reduced by half, then whisk in the flour and cook for 30 seconds. Pour in the turkey stock and stir until gravy thickens. Turn heat off and whisk in heavy cream. Season gravy with salt and pepper, cover and keep warm.






7. Let turkey tenderloins rest 5 minutes, remove kitchen twine and slice. Serve with gravy.



Quinoa Stuffed Turkey Tenderloin with Mushroom Gravy 
Serves 4

All you need:
2 cups baby spinach
2 oz. plain goat cheese, softened
2 oz. garlic and herb goat cheese, softened
Zest of 1 lemon
3 slices bacon, cooked and crumbled
1/2 cup cooked quinoa
Salt and freshly ground black pepper

2 turkey tenderloins (about 1 pound each)

2 tablespoons olive oil, divided
1 shallot, finely chopped
1 (8 oz.) package baby bella mushrooms, diced small
1/4 cup dry white wine
1/4 cup flour (gluten-free if you like)
2 cups turkey stock
2 tablespoons heavy cream

All you do:
1. Preheat oven to 375.
2. Place spinach, goat cheese and lemon zest in a food processor and pulse until smooth. Transfer mixture to a bowl and fold in cooked bacon and quinoa. Season with salt and pepper and set aside.
3. Make a pocket in each tenderloin by cutting lengthwise from one side almost to (but not through) the opposite side. Fill each tenderloin with a generous amount of filling and secure with kitchen twine.
4. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season the outside of each tenderloin with salt and pepper and place in the skillet. Cook for 2-3 minutes per side, or until golden brown. Transfer to a parchment or silpat-lined baking sheet and roast for 40 minutes.
5. Meanwhile, in the same skillet, heat the remaining tablespoon of olive oil over medium heat. Add shallot and cook for 1 minute. Add the mushrooms and cook until lightly golden, about 5 minutes longer.
6. Add wine and cook until reduced by half, then whisk in the flour and cook for 30 seconds. Pour in the turkey stock and stir until gravy thickens. Turn heat off and whisk in heavy cream. Season gravy with salt and pepper, cover and keep warm.
7. Let turkey tenderloins rest 5 minutes, remove kitchen twine and slice. Serve with gravy.

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