Subj : Happy Turkey Day
To   : All
From : Dave Drum
Date : Wed Nov 27 2024 21:17:00

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        |                 "Eat the other White Meat"                |
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MMMMM----   Recipe via Meal-Master (tm) v8.06

     Title: Stuffed-Turkey Sheet Pan Dinner
Categories: Poultry, Vegetables, Fruits, Potatoes, Breads
     Yield: 12 servings

     2    Turkey breast tenderloins
   3/4 c  Unsalted butter; divided
   1/2 c  Fine chopped yellow onion
 1 1/2 c  No-salt-added chicken stock
     6 oz Box turkey stuffing mix
    14 oz Can whole berry cranberry
          - sauce
     2 tb Oil; divided
     1 ts Lawry's Garlic Pepper
     3 lb B-size red potatoes;
          - quartered
    32 oz Bag whole Brussels sprouts;
          - trimmed, halved
          Thyme

MMMMM-------------------------TOOLS ETC------------------------------
     2 lg Rimmed baking pans
          Heavy foil
          Vegetable oil cooking spray
          Cutting board
          Paper towels
          Sharp knife
          Plastic wrap
          Meat mallet
          Medium saucepan
          Wooden or silicone spoon
          Kitchen string
          Large nonstick skillet
          Pastry or silicone brush
          Large serving platter

 Place oven racks in the upper and lower third of the
 oven; set oven @ 425ºF/218ºC. Line 2 large rimmed baking
 pans with heavy foil. Spray foil with cooking spray; set
 aside.

 Place turkey tenderloins on a cutting board; pat dry
 with paper towels. Butterfly cut each tenderloin by
 making a horizontally cut from one side of the
 tenderloin to within 1/2 in. of the opposite side. Open
 meat so it lies flat.

 Place plastic wrap on top each opened tenderloin. Pound
 to 1/4" thick, slightly rounded rectangles using the
 flat side of a meat mallet. Slightly overlap short edges
 of 2 tenderloins by about 1/2" to make a large rectangle.
Repeat with remaining 2 tenderloins and set aside.

 Melt 1/4 cup butter in a medium saucepan over medium
 heat. Add onion; cook for 2 to 3 minutes or until
 softened, stirring occasionally. Slowly add chicken
 stock; bring to a boil. Stir in stuffing mix. Remove
 from heat; cover and let stand for 5 minutes.

 Divide and spread cranberry sauce on each turkey
 rectangle to within 1" of edges. Top each with the
 prepared stuffing.

 Starting at the long side, roll each into a log. Place
 each turkey roll on the cutting board with seam side
 down. Tie each turkey roll with kitchen string at 2-in.
 intervals to secure close during searing and roasting.

 Heat 1 Tb oil in a large nonstick skillet over medium to
 med-high heat. Carefully add one turkey roll. Sear for
 30 to 60 seconds on each side or until lightly browned.
 Transfer to a prepared baking pan. Repeat searing
 remaining turkey roll with remaining 1 Tbsp. oil. Place
 on the other prepared baking pan and set aside.

 Microwave remaining 1/2 cup butter in a large bowl until
 melted; stir in 1 tsp. garlic pepper. Lightly brush some
 of the butter mixture on turkey rolls. Add potatoes and
 Brussels sprouts to butter mixture in bowl; toss to
 coat. Divide and arrange vegetables around each turkey
 roll in baking pans.

 Roast, uncovered, for 35 to 40 minutes and vegetables
 are tender, stirring vegetables and switching baking
 pans on oven racks halfway through. Transfer turkey
 rolls to a clean cutting board; remove string and
 loosely cover turkey rolls with foil. Let rest for 10
 minutes.

 Meanwhile, if desired, carefully place oven rack 6" from
 heat. Preheat broiler to HIGH. Broil vegetables in baking
 pans for 3 to 5 minutes or until lightly browned.

 To serve, slice turkey rolls and arrange on a large
 serving platter with vegetables. Garnish with thyme, if
 desired. Season to taste with additional garlic pepper.

 RECIPE FROM: https://www.hy-vee.com

 Uncle Dirty Dave's Archives

MMMMM

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