Turkey Tenderloin Stuffed with Spinach
with Whipped White Sweet Potatoes and Steamed Carrots
- 1 turkey tenderloin
- 5 ounces spinach (wilted down fresh or frozen)
- 2 shallots (or 1/4 cup chopped onion)
- 1 clove of garlic, chopped
- 1/2 cup mushrooms,chopped (optional)
- oil for frying
- salt and pepper
- 1 cup GFCFSF breadcrumbs (Schar and Gillian's make these but I just save the ends off of Udi's bread loaves and grind them in my coffee grinder and add salt, pepper and italian herbs)
- 1 egg, beaten
Filet, or pound out with a meat tenderizer, the tenderloin until it is uniformly flat and about 1/2 inch thick all over. Sprinkle the inside with salt and pepper.
Put about 1 tablespoon oil in a pan, cook garlic for 30 seconds, then add shallots/onions and cook for 3 minutes. Add spinach and mushrooms, if using. Cook 3 more minutes and remove to cool. When filling is cool enough to be handled, place a row at one end of the turkey and roll up. Sealing the edge underneath the roll. If you have time, let the roll sit in the refrigerator for 30 minutes to stiffen up before coating.
Being careful to keep the roll together, dip in beaten egg then coat in bread crumbs. On stove-top, heat oven-safe with 1 tablespoon oil and cook, seam-side down for 2 minutes to seal, turn once and brown for 2 minutes. Turn roll over so the roll is seam side down again, and place pan in oven. Bake at 350 for 30-40 minutes or until the meat tests at 165 degrees F. Let sit for 5-10 minutes then slice and plate.
For Sweet potatoes, if you can get white sweet potatoes, they need nothing but a little salt and Earth Balance Soy-free margarine or oil. Just peel, chop and boil until soft and whip with margarine. Salt as needed.
Scrub and cut carrots as desired. Steam until fork tender. drizzle a small amount of Earth Balance Soy-free margarine or oil on them and serve.