Turkey Tenderloins with Mushroom Stuffing [Bulkbites.com]

• Servings: 4
• Time: 20 minutes

Turkey contains essential nutrients like protein, phosphorous, zinc, iron, sodium, potassium, vitamin C and vitamin B6. Eating turkey helps to build muscles and strengthen them, helps to lower cholesterol levels in the body and strengthen the immune system. Mushrooms are rich in elements like potassium, vitamin D, protein, vitamin C, phosphorous, copper, manganese, selenium and potassium. Eating mushrooms helps to reduce blood cholesterol levels and strengthen the immune system of the body

Nutrition

• calories: 227
• protein: 16
• carbs: 16
• fat: 11
• saturated fat: 0.34
• polyunsaturated fat: 0.21
• monounsaturated fat: 1.46
• cholesterol: 1
• sodium: 126
• potassium: 50
• dietary fiber: 0.45
• sugars: 0.87
• vitamin a: 0
• vitamin c: 1
• calcium: 2
• iron: 0
• magnesium: 0
• complex carbs: 14.68
• other fats: 8.99

Ingredients

• 1 dash Salt, table
• 1 dash Spices, pepper, black
• 1 slice Plain Butter
• 1.5 quarts Boiling water
• 0.5 serving 1 container CAMPBELL'S Low Sodium Soups, Chicken Broth
• 2 tsp Oil, olive, salad or cooking
• 2.5 tbsp chopped Shallots, raw
• 1 serving Lundberg Risotto Porcini Wild Porcini Mushroom
• 1.5 1 cup cremini mushrooms
• 0.2 cup All-Purpose Flour
• 1.5 tsp Thyme, fresh
• 2.5 4oz turkey tenderloins
• 1 1 oz Madeira
• 0.5 cup 1% low fat milk

Instructions

• In a bowl, mix porcini mushroom and boiling water. Cover and allow it to stand for a few minutes.
• Drain over another bowl while reserving the liquid. Chop the mushrooms and set aside.
• Heat a pan over medium heat. Melt a little butter in it. Add shallot and cremini mushrooms and sauté for a couple of minutes. Now add salt and pepper to taste. Add wine and cook for a minute. Remove from heat and add thyme and ¼ cup porcini.
• Cut tenderloin at its thickest position horizontally to form pockets. Fill each pocket with the cremini mixture and secure using twine at 1-inch intervals. Sprinkle a little salt and pepper over each pocket. Now dredge tenderloins in flour.
• Heat a little oil in a pan over medium heat. Add tenderloins and cook both sides until they become brown. Add chicken broth and the reserved liquid and bring the mixture to a boil. Cover the mixture and simmer for at least 5-6 minutes.
• Remove tenderloins and keep it warm. Continue to cook the broth mixture until it gets reduced to ¾ cup. Now add milk and 1 tbsp flour to the broth mixture and bring the mixture to a boil. Reduce heat and simmer for at least a couple of minutes. Add remaining porcini.
• Now remove twine from tenderloins and then cut them diagonally before serving them with sauce.