Turkey Tenderloins With Cranberry Stuffing

Serves: 4
Total Calories: 240


1 pound turkey breast tenderloin
1/2 cup dried cranberries
2 tablespoons firmly packed brown sugar
1 1/2 cups soft bread cubes (about 3 slices bread)
1/2 teaspoon grated orange peel
2 tablespoons orange juice
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
2 , medium green onions, , sliced (2 tablespoons)
Nutmeg-Orange Sauce:
1 tablespoon cornstarch
1/8 teaspoon ground nutmeg
dash of salt
1 cup orange juice


1. Heat oven to 400°. Spray square pan, 9 X 9 X 2 inches, with cooking spray. Cut pocket lengthwise in each turkey breast tendeloin to within 1/2 inch of ends.
2. Mix cranberries and brown sugar in medium bowl. Stir in remaining ingredients except Nutmeg-Orange Sauce. Spoon into pockets in turkey secure with toothpicks. Place in pan.
3. Cover and bake 40 to 45 minutes or until juice of turkey is no longer pink when centers of thickest pieces are cut.
4. Make Nutmeg-Orange Sauce. Cut turkey into slices. Serve sauce with turkey.

Nutmeg-Orange Sauce
1. Mix cornstarch, nutmeg and salt in 1 1/2-quart saucepan. Gradually stir in orange juice. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.

1 Serving

Calories 275 (Calories from Fat 20)
Fat 3g (Saturated 1g)
Cholesterol 75mg
Sodium 160mg
Carbohydrate 41g (Dietary Fiber 6g)
Protein 29g

% DAILY VALUE: Vitamin A 2% Vitamin C 34% Calcium 4% Iron 14%

DIET EXCHANGES: 1 Starch, 3 Very Lean Meat, 1 1/2 Fruit

From "Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 240
Calories from Fat: 20

This Turkey Tenderloins With Cranberry Stuffing recipe is from the Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today Cookbook. Download this Cookbook today.

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Turkey Tenderloins With Cranberry Stuffing

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