Turkey Tenderloins with Tamale Stuffing
Yield: 4 servings
2 tablespoons butter
1 cup diced celery, about 3 ribs
1 cup chopped onion
6 cups crumbled cornbread
1 ½ cups herb-flavored dry stuffing mix
1 cup crushed Fritos
4 to 6 tamales (depending on size), roughly chopped
3 ½ to 4 cups chicken broth
2 teaspoons dry rubbed sage or to taste
1 teaspoon salt
1 teaspoon pepper
2 poblano chilies, roasted, peeled, seeded and chopped
*
1 cup fresh cilantro, about ½ bunch, chopped
1 package HONEYSUCKLE WHITE TURKEY TENDERLOINS
6 pieces sliced bacon
1. Preheat oven to 350º. Spray a 9x13 baking dish
with nonstick coating.
2. Melt butter in a large skillet. Add celery and onions
and cook until tender.
3. Add remaining ingredients, except for turkey tenderloins,
and toss well.
4. Place the turkey tenderloins on a cutting board and
use a knife to butterfly both. (Make two cuts at opposite
angles, the length of the tenderloin, being careful not
to cut through the meat. Spread the tenderloin open from
both sides.)
5. Place about 1 ½ cups of the stuffing on top
of one butterflied tenderloin. Place the second one on
top. Press the two pieces of meat together forming as
much of a cylinder as possible.
6. Wrap the pieces of bacon around the stuffed tenderloins
and place in prepared baking dish.
7. Spoon remaining tamale stuffing around the stuffed
tenderloin.
8. Bake 1 hour or until center of stuffed tenderloin measures
165º on an instant read thermometer.
* Or substitute 1, 6-ounce can chopped green chilies
Turkey en Croûte
A Honey of a pot pie!
Talk about a fancy way to use leftovers! This dish is
georgous and people will think you cooked turkey just
so you could make this pie!
Yield: 1, 9” pie to serve 6 to 8
3 to 4 cups diced cooked Honeysuckle White Turkey meat
1 15–ounce jar Alfredo sauce
1/2 cup frozen peas and carrots
2 tablespoons chopped pimentos, or 1 red pepper, roasted,
peeled and seeded and chopped
Salt and pepper to taste
Pinch of dried thyme
Dough for double-crust, 9” pie
1 egg, beaten with 1 tablespoon water to make an egg glaze
1. Preheat the oven to 375º.
2. Stir together the Honeysuckle White Turkey, Alfredo
sauce, peas and carrots and pimentos. Stir in salt, pepper
and thyme.
3. Line a pie pan with one piece of the pie dough. Fill
with turkey mixture. Top with remaining piece of pie dough
and crimp the edges. Brush the top crust with the egg
glaze.
4. Bake for 25 to 35 minutes or until crust is golden
brown and pie is hot and bubbly.
Turkey and Cheese Braided Bread
This Hollywood-looking bread is a great hors d’oeuvre
when cut into 1-inch slices or a fabulous entrée
with a green salad.
Yield: 1 loaf
1 loaf frozen bread dough, unthawed
½ cup cooked, chopped or sliced turkey
1 red bell pepper, roasted, peeled, seeded and chopped
1 cup crumbled goat cheese or Feta cheese
Egg glaze: 1 egg beaten with 1 tablespoon water
1. Preheat oven to 350º Line a baking sheet with
parchment or spray with non-stick spray.
2. On a floured surface, roll out the dough into a 12”
x 15” rectangle.
3. Place turkey, roasted red peppers and cheese down center
of rectangle, going the long way.
4. Use a pastry scraper to make 1/2-inch cuts along the
edge of the dough on both sides of the filling.
5. Starting at one side, criss-cross the cut strips over
the filling. Pinch ends together to keep in the filling.
6. Transfer braided dough to prepared baking sheet. Brush
dough with egg glaze.
7. Bake 15 to 20 minutes or until lightly golden brown.
Optional Savory Filling:
* Diced Honeysuckle White Turkey, Sun-dried tomatoes,
chopped fresh basil and Parmesan or goat cheese
Judie Byrd
www.supersuppers.com
www.judiebyrd.com
The Culinary School of Fort Worth
6100 Camp Bowie
Fort Worth, TX 76116
817.737.8427 - school
|
