Ok, so by now we know that I am completely obsessed with poultry seasoning. I’ll say it again because it is important. It has the PERFECT combination of seasonings and flavors that make pretty much anything taste like the holidays or Thanksgiving.
And speaking of Thanksgiving, how many of you that eat turkey only enjoy the white meat? *raises hand* This stuffed turkey tenderloin has got you covered. Turkey tenderloins basically look like giant turkey breasts except smaller and more tender. I usually find them among the tenderloin section in the grocery store, usually near the pork ones.
This stuffed turkey tenderloin uses my Riced Cauliflower Stuffing but any stuffing of your choice could be used to make it work for you.
Stuffed Turkey Tenderloin
Preheat your oven to 350.
Take tenderloins out of package and pat dry with a paper towel.
Heat up ghee or butter in a large skillet over medium high heat.
Sprinkle both sides of turkey tenderloin evenly with poultry seasoning, salt and pepper.
Pan sear ONE side of the turkey tenderloin in butter until it starts browning. Do NOT cook the turkey all the way, this is to just make sure it has color and texture.
Take tenderloin out of pan and let cool before slicing a pocket into each by cutting each tenderloin through the middle horizontally but not all the way through. This will allow the stuffing to stay in place.
Add 1/3-1/2 cup of Riced Cauliflower stuffing into the middle of each turkey tenderloin and spread out evenly.
Using about 3/4 toothpicks, close up the sides of the tenderloin to minimize any stuffing that could leak out.
On a sheet pan, place stuffed turkey tenderloins in preheated oven for about 30-35 minutes or until turkey meat is cooked through.
Once cooled enough, remove toothpicks, slice and serve.
Valerie Skinner is a Whole30 approved personal chef & recipe developer that bridges the gap between healthy eating and busy lives by providing simple healthy meals and recipes for you and your family.