Stuffed Turkey Tenderloin And Creamy Artichoke Sauce Recipe
Turkey is often relegated to Thanksgiving or served as luncheon meat in a basic sandwich. If you tend to avoid it in your dinner rotation because you've only considered roasting the whole bird, opt for a specific cut to get your fill of turkey without the hassle. Mashed recipe developer Feta Topalu created this stuffed turkey tenderloin with creamy artichoke sauce and shares, "This turkey dinner is anything but boring!"
Indeed, this delicious stuffed rendition is packed with flavor and covered in a rich sauce that will make you forget all about cranberry sauce. Topalu comments, "I love this turkey tenderloin for a number of reasons," and describes, "First, the flavorful filling of mushrooms, spinach, and Gruyère. Then, there is the creamy cheese sauce to top things off." Although the final dish looks and tastes impressive, the prep time is minimal and it comes together within an hour. Read on for the details to make this mouthwatering meal.
Gather the ingredients for this stuffed turkey tenderloin and creamy artichoke sauce recipe
For this recipe you'll need turkey tenderloins, baby spinach leaves, shredded Gruyère cheese (for the filling and sauce), sliced baby bella mushrooms, and olive oil. For the sauce, use unsalted butter, all-purpose flour, whole milk, and a can of quartered artichokes (drained). Keep kosher salt and fresh cracked black pepper on hand to season and garnish the final dish with chopped parsley.
Start by prepping the tenderloins
First off, turn your oven on to preheat at 350 F. Next, place the tenderloins on a cutting board and slice a 3 to 4-inch pocket lengthwise, without going all the way through. You should be able to open the tenderloins like a book. Season them with half of the salt and pepper.
Next, divide the spinach and sliced mushrooms between the two tenderloins and stuff each with ¼ cup of Gruyère cheese. Make sure the ingredients are properly tucked in before securing the meat shut with toothpicks or kitchen twine. Topalu warns to "[make] sure to remove every toothpick before serving." As for the twine, she explains, "Just wrap it around a few times and knot it to secure," and then, "Simply cut and unwrap to remove it once tenderloin is finished cooking." Either of the two methods will keep the stuffing from falling out.
Brown the turkey then transfer it to the oven
Place an oven-proof skillet on the stovetop on medium-high heat and pour in the olive oil to heat. Then add the tenderloins and cook them for 5 to 6 minutes per side until they are browned. Transfer the skillet to an oven rack and bake the turkey for 35 to 40 minutes uncovered until the meat is cooked through.
Make the artichoke sauce
Meanwhile, prepare the artichoke sauce. Set a small saucepan over medium heat and melt the butter. Then, add the flour and keep stirring for 1 minute. Decrease the heat to low and slowly pour in the milk as you continue to whisk the mixture.
Now, raise the heat slightly to bring the contents to a gentle simmer, then add the artichokes, as well as the remaining salt, pepper, and Gruyère cheese. Stir the sauce until the cheese is completely melted then remove the pan from the heat.
Serve the tenderloins with creamy artichoke sauce
When the tenderloins are ready, cut off the twine or remove the toothpicks. Pour the creamy artichoke sauce over top, then garnish with fresh chopped parsley and slice the tenderloins to serve.
Topalu suggests serving this delicious main with "oven-roasted asparagus, scalloped potatoes, or a side of your favorite pasta." She recommends keeping leftovers "in an airtight container in the refrigerator for up to 3 days," and does not suggest freezing the dish, "due to the fat/oil separating when reheating the sauce." We're pretty sure you'll be glad to eat this stuffed turkey tenderloin meal immediately.
- 2 (1 ½ pounds) turkey tenderloins
- 1 teaspoon kosher salt, divided
- ½ teaspoon fresh cracked black pepper, divided
- 1 cup baby spinach
- 2 cups Gruyère cheese, shredded, divided
- 1 cup baby bella mushrooms, sliced
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 ½ cups whole milk
- 1 (8-ounce) can quartered artichokes, drained
- 1 tablespoon parsley, chopped for garnish
- Preheat the oven to 350 F.
- Prepare the tenderloins by slicing a 3-4-inch pocket lengthwise, without cutting all the way through.
- Season with ½ teaspoon of salt and ¼ teaspoon of pepper.
- Stuff each of the tenderloins with ½ cup of spinach, ¼ cup of Gruyère cheese, and ½ cup of mushrooms, then carefully secure with toothpicks or kitchen twine.
- Heat the olive oil in an oven-proof skillet over medium-high heat.
- Add the tenderloins to the skillet and brown for 5-6 minutes per side.
- Transfer them to the oven and bake uncovered for 35-40 minutes, until the tenderloins are fully cooked.
- While the turkey is cooking, melt the butter in a small saucepan over medium heat.
- Add the flour and cook for 1 minute stirring constantly, then reduce the heat to low.
- Slowly incorporate the milk while whisking and bring the mixture to a gentle simmer.
- Add the quartered artichokes, ½ teaspoon of salt, ¼ teaspoon of pepper, and the remaining 1 ½ cups of Gruyère, stirring until the cheese is melted.
- Once the tenderloins are cooked through, remove them from the oven.
- Carefully remove the toothpicks or cut the twine and pour the creamy artichoke sauce over top.
- Garnish with parsley, then slice and serve.