Stuffed Turkey Breast Tenderloins
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 241.9
- Total Fat: 2.6 g
- Cholesterol: 123.3 mg
- Sodium: 366.9 mg
- Total Carbs: 4.4 g
- Dietary Fiber: 1.1 g
- Protein: 49.1 g
View full nutritional breakdown of Stuffed Turkey Breast Tenderloins calories by ingredient
Introduction
This recipe has been slightly modified from "The Italian Slow Cooker" cookbook. This recipe has been slightly modified from "The Italian Slow Cooker" cookbook.Number of Servings: 6
Ingredients
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2 1/2 lbs skinless, boneless turkey breast tenderloins
2 garlic cloves, finely chopped
1 tbl fresh rosemary chopped
salt & pepper
2 oz sliced prosciutto
2 med carrots chopped
2 celery ribs chopped
1 med onion, thickly sliced
1/2 cup low sodium chicken broth
Directions
scatter carrots, celery and onion in slow cooker. pour in broth.
flatten turkey with mallet to even thickness. sprinkle w/ half the garlic, half the rosemary and salt & pepper to taste. lay prosciutto over turkey. fold or roll up the turkey. sprinkle with remaining garlic & rosemary and salt & pepper to taste. tie the roll at 2-inch intervals with kitchen twine if necessary.
rlace turkey on top of veggies. cook on high for 2 to 2 1/2 hours or until turkey measures 155 degrees F on thermometer.
remove turkey from cooker and cover to keep warm. let stand for 15 mins before slicing.
strain juices into small saucepan. bring liquid to simmer and cook until slightly reduced.
remove and discard the twine. slice turkey and arrange slices, overlapping slightly, on a platter. spoon sauce over slices and serve.
Serves 6
Number of Servings: 6
Recipe submitted by SparkPeople user MARMIC15.
flatten turkey with mallet to even thickness. sprinkle w/ half the garlic, half the rosemary and salt & pepper to taste. lay prosciutto over turkey. fold or roll up the turkey. sprinkle with remaining garlic & rosemary and salt & pepper to taste. tie the roll at 2-inch intervals with kitchen twine if necessary.
rlace turkey on top of veggies. cook on high for 2 to 2 1/2 hours or until turkey measures 155 degrees F on thermometer.
remove turkey from cooker and cover to keep warm. let stand for 15 mins before slicing.
strain juices into small saucepan. bring liquid to simmer and cook until slightly reduced.
remove and discard the twine. slice turkey and arrange slices, overlapping slightly, on a platter. spoon sauce over slices and serve.
Serves 6
Number of Servings: 6
Recipe submitted by SparkPeople user MARMIC15.
