CHICAGO (FOX 32 News) -
Stuffed Turkey Medallions
Looking for a fun new fall flavor idea? Check out this creative way to use vegetables as a wrap! It's easy but looks beautiful enough to serve at your next dinner party. We love tasty meals that have some preparation you can do ahead of time so the day of the party is enjoyable for the hostess, too. Try this one out – and make extra because the leftovers will be a lunch your coworkers will be envious of.
Active Time: 45 minutes
Total Time: 1 hour
Amount: 6-8 servings
Ingredients:
½ (8 ounce) package Essential Everyday™ Cream Cheese, softened
¼ cup finely chopped dried cranberries
3 tablespoons Essential Everyday Honey, divided
1 teaspoon chopped chives
¼ teaspoon Essential Everyday Ground Cinnamon
1¼ pounds boneless turkey breast tenderloins (3 tenderloins)
- butternut squash, peeled
15 long chives for tying
¼ cup melted Butter
1 teaspoon chopped garlic
⅛ teaspoon cayenne pepper
Directions:
1. Line a large baking sheet with aluminum foil; spray with cooking spray. In medium bowl, combine cream cheese, cranberries, 1 tablespoon honey, chopped chives and cinnamon; salt and pepper to taste. Mix until well combined; set aside.
2. Cut each tenderloin into 5 sections; using a meat mallet, pound to ¼-inch thick; sprinkle with salt and pepper. Set aside. Using a vegetable peeler, peel 15 (1½-inch wide x 4-inch long) strips of squash, creating very thin ribbon like strips of squash.
3. To assemble, place about 2 teaspoons cream cheese mixture in the center of turkey medallions; roll up. Wrap with squash ribbons so that the turkey seam is facing up and the ribbon seam is facing down. Gently tie with a chive, creating a bundle. Place on baking sheet.
4. In small bowl, combine melted butter, 2 tablespoons honey, garlic and cayenne; salt and pepper to taste. Brush over medallions. Bake in a preheated 475°F oven 12-14 minutes or until turkey reaches 170°F on an instant read thermometer. Serve warm or at room temperature.
