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

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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

.... January 20, 2021 - The end of an error!
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 * Origin: Outpost BBS * Johnson City, TN (1:18/200)

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