Potato-Stuffed Turkey Tenderloins
This one-dish meal combines hash brown potatoes in a velvety sauce with stuffed turkey tenderloins.
INGREDIENTS | SERVES 8
- 4 turkey tenderloins
- 2 tablespoons butter
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (30-ounce) package frozen hash brown potatoes, thawed
- 1 cup part-skim ricotta cheese
- ½ cup sour cream
- 2 tablespoons Dijon mustard
- 1 teaspoon dried thyme leaves
- 2 cups shredded baby Swiss cheese
- 2 cups frozen baby peas, thawed
- 1 (10-ounce) container refrigerated Alfredo sauce
- 1 egg, beaten
- 3 tablespoons buttermilk
- ½ cup dried bread crumbs
Cut turkey tenderloins in half crosswise. Cut a large pocket in each tenderloin, starting from the cut side of the tenderloin; set aside.
In small saucepan, melt butter over medium heat. Add onion and garlic; cook and stir 5 minutes. Transfer to large bowl; add potatoes and mix.
In small bowl, combine ricotta, sour cream, mustard, thyme, and Swiss cheese; mix well. Stir into potato mixture; remove 2 cups of the potato mixture and place in same small bowl.
Stuff turkey tenderloins with the reserved potato mixture. Add peas and Alfredo sauce to larger amount of potato mixture; place in 13″ × 9″ baking pan.
Combine egg and buttermilk in small bowl. Dip turkey tenderloins in egg mixture; roll top side only in bread crumbs and place on potato mixture.
Bake at 350°F for 55 to 65 minutes until potatoes are bubbly and meat thermometer registers 165°F.
