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  Yellow onion; fine chopped
 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
 @ 425°F/218°C. 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" 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" intervals to secure close during searing
 and roasting.

 Heat 1 tb oil in a large nonstick skillet over medium to
 medium-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 tb 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 ts 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

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