Nothing compares to the smell of a turkey roasting in the oven. Tenderloins are a great alternative to the standard Thanksgiving bird and can cook quickly enough for a mid-week meal. Avoiding the carbs associated with the bread-stuffed bird, here I opted for fresh spinach combined with a creamy Havarti that made for a filling reminiscent of creamed spinach. If you’re concerned with the full-fat cheese, go for a reduced fat mozzarella for a good alternative.
2 Turkey Tenderloins, approx 1 pound
2 cups fresh spinach, roughly chopped
3 ounces Dill Havarti
1/2 tsp black pepper
1 tsp oregano
2 tbsp olive oil, divided
1/2 tsp kosher salt
1 tsp paprika
Preheat oven to 425. Prepare stuffing by combining the spinach, cheese, oregano, black pepper and 1 tbsp olive oil in a medium-sized bowl.
Cut a pocket in each of the tenderloins by cutting from one side almost through to the other. Stuff each tenderloin with half of the stuffing mixture. Secure the tenderloin with 3 or 4 toothpicks or wooden skewers. Place tenderloins in a oiled baking dish.
Combine remaining olive oil, salt and paprika. Brush evenly over turkey. Bake at 425 until turkey reaches an internal temperature of 180 degrees F, approximately 30 minutes. Allow to rest for 10 minutes. Slice and serve.
Approximate nutritional info*