Stuffed Turkey Breast Tenderloin
with Balsamic Shallot Sauce
An elegant entrée, this turkey breast tenderloin is stuffed with walnuts, sage and Gruyere cheese, and served with a balsamic shallot sauce.
Balsamic Shallot Sauce
1/2 cup shallots, minced
1 tablespoon butter
1 cup white wine
1 cup broth, chicken or turkey
1/4 cup balsamic vinegar
1/4 cup fresh sage leaves, chopped
1/4 cup walnuts, coarsely chopped
3 cloves garlic, minced
1 tablespoon butter
1/4 pound Gruyere cheese, sliced
1 package Honeysuckle White® Breast Tenderloins
Salt and ground black pepper, to taste
1/2 cup all-purpose flour
2 tablespoons vegetable oil
- Balsamic Shallot sauce: Sauté shallots in butter over medium heat for 3 minutes. Add wine and simmer for 3 minutes. Add broth and balsamic vinegar. Heat to boiling and reduce until sauce becomes thicker, about 8 to 10 minutes.
- Tenderloin Filling: Sauté sage, walnuts, and garlic in butter over medium heat until golden, approximately 3 minutes.
- Slice the Gruyere cheese.
- Tenderloin: Prepare the tenderloin by cutting the tenderloin in half lengthwise. Put between two sheets of plastic wrap and pound with a meat mallet to flatten and make even thickness.
- Begin filling the tenderloin by placing a layer of Gruyere cheese, topped with sage and walnut mixture on the tenderloin. Leave a little space at edge of tenderloin so the meat can seal. Fold the tenderloin in half crosswise and press the edges of the tenderloin together to seal. Sprinkle with salt and pepper and cover in flour.
- To cook the tenderloin, heat oil in skillet over medium high heat. Sear tenderloin, cooking for 5 minutes on each side. Continue cooking if necessary until done, approximately 10 minutes. Remove turkey from pan to plate.
- Deglaze the pan by pouring balsamic shallot sauce in pan and cooking until bubbly, stirring constantly.
- Top stuffed tenderloin with balsamic shallot sauce.
Makes 8 servings.
Recipe provided courtesy of Honeysuckle White, a division of Cargill, Incorporated. Used with permission.