An elegant, yet easy entrée that will make any occasion special.

Oatmeal Nut Crusted Tenderloin with Mushroom Cranberry Sauce

1 package Honeysuckle White Turkey Breast Tenderloins
1 cup old-fashioned oats
1/2 cup walnuts
1/8 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon ground ginger
2 large egg whites

 

Mushroom Cranberry Sauce
1 tablespoon olive oil
1 (10-ounce) package fresh mushrooms, sliced
1 cup dried cranberries
1 rib celery, diced
1 tablespoon all-purpose flour
1 cup chicken or turkey broth

1. Preheat oven to 400°F (205°C).
2. Line baking sheet with wax paper.
3. Place oats and walnuts in food processor; pulse until finely chopped.
4. Add salt, black pepper and ginger; pulse two more times to mix well.
5. Remove from food processor; place in pie plate.
6. Place egg whites in another pie plate.
7. Dip turkey in egg, then in oat mixture.
8. Place turkey on baking sheet a few inches apart, rounded side up.
9. Bake for 20 to 25 minutes or until internal temperature reaches 170°F (80°C). Remove from oven; let cool for 5 to 10 minutes.
10. Slice turkey about 1/4-inch thick.
11. Place 4 to 5 slices on a plate in a fan shape; top with Mushroom Cranberry Sauce and serve.
12. For Mushroom Cranberry Sauce: Heat oil in a medium nonstick skillet over medium heat.
13. Cook mushrooms until browned, about 3 minutes.
14. Add cranberries and celery.
15. Sprinkle with flour; stir well.
16. Add broth; cook 3 minutes until sauce thickens slightly.

Makes 6 servings.

Recipe and photograph provided courtesy of Honeysuckle White, a division of Cargill, Incorporated. Used with permission.