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MMMMM---- Recipe via Meal-Master (tm) v8.06

Title: Stuffed-Turkey Sheet Pan Dinner
Categories: Poultry, Vegetables, Fruits, Potatoes, Breads
Yield: 12 servings

2 Turkey breast tenderloins
3/4 c Unsalted butter; divided
1/2 c Fine chopped yellow onion
1 1/2 c No-salt-added chicken stock
6 oz Box turkey stuffing mix
14 oz Can whole berry cranberry
- sauce
2 tb Oil; divided
1 ts Lawry's Garlic Pepper
3 lb B-size red potatoes;
- quartered
32 oz Bag whole Brussels sprouts;
- trimmed, halved
Thyme

MMMMM-------------------------TOOLS ETC------------------------------
2 lg Rimmed baking pans
Heavy foil
Vegetable oil cooking spray
Cutting board
Paper towels
Sharp knife
Plastic wrap
Meat mallet
Medium saucepan
Wooden or silicone spoon
Kitchen string
Large nonstick skillet
Pastry or silicone brush
Large serving platter

Place oven racks in the upper and lower third of the
oven; set oven @ 425┬║F/218┬║C. Line 2 large rimmed baking
pans with heavy foil. Spray foil with cooking spray; set
aside.

Place turkey tenderloins on a cutting board; pat dry
with paper towels. Butterfly cut each tenderloin by
making a horizontally cut from one side of the
tenderloin to within 1/2 in. of the opposite side. Open
meat so it lies flat.

Place plastic wrap on top each opened tenderloin. Pound
to 1/4" thick, slightly rounded rectangles using the
flat side of a meat mallet. Slightly overlap short edges
of 2 tenderloins by about 1/2" to make a large rectangle.
Repeat with remaining 2 tenderloins and set aside.

Melt 1/4 cup butter in a medium saucepan over medium
heat. Add onion; cook for 2 to 3 minutes or until
softened, stirring occasionally. Slowly add chicken
stock; bring to a boil. Stir in stuffing mix. Remove
from heat; cover and let stand for 5 minutes.

Divide and spread cranberry sauce on each turkey
rectangle to within 1" of edges. Top each with the
prepared stuffing.

Starting at the long side, roll each into a log. Place
each turkey roll on the cutting board with seam side
down. Tie each turkey roll with kitchen string at 2-in.
intervals to secure close during searing and roasting.

Heat 1 Tb oil in a large nonstick skillet over medium to
med-high heat. Carefully add one turkey roll. Sear for
30 to 60 seconds on each side or until lightly browned.
Transfer to a prepared baking pan. Repeat searing
remaining turkey roll with remaining 1 Tbsp. oil. Place
on the other prepared baking pan and set aside.

Microwave remaining 1/2 cup butter in a large bowl until
melted; stir in 1 tsp. garlic pepper. Lightly brush some
of the butter mixture on turkey rolls. Add potatoes and
Brussels sprouts to butter mixture in bowl; toss to
coat. Divide and arrange vegetables around each turkey
roll in baking pans.

Roast, uncovered, for 35 to 40 minutes and vegetables
are tender, stirring vegetables and switching baking
pans on oven racks halfway through. Transfer turkey
rolls to a clean cutting board; remove string and
loosely cover turkey rolls with foil. Let rest for 10
minutes.

Meanwhile, if desired, carefully place oven rack 6" from
heat. Preheat broiler to HIGH. Broil vegetables in baking
pans for 3 to 5 minutes or until lightly browned.

To serve, slice turkey rolls and arrange on a large
serving platter with vegetables. Garnish with thyme, if
desired. Season to taste with additional garlic pepper.

RECIPE FROM: https://www.hy-vee.com

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... January 20, 2021 - The end of an error!
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* Origin: Outpost BBS * Johnson City, TN (1:18/200)