The Canadian Thanks Giving is on Oct 9th?

Question

I am looking for turky stuffing ideas. I always make the same thing and would like to try something else.

I usualy make the traditional stuffing was looking to try something new

Answer 1

Apricot Stuffed Turkey Tenderloins with Creamy Mustard Sauce

"This is a simple and quick recipe for an impressive lunch or dinner meal. Turkey tenderloins are stuffed with apricots and raisins and microwaved in a sauce of garlic, green onion, celery, bread cubes, chicken bouillon and mayonnaise."

Prep Time:15 Minutes
Cook Time:20 Minutes
Ready In:35 Minutes
Servings:4

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INGREDIENTS:
1/3 cup dried apricots, chopped
2 tablespoons raisins, chopped
1 clove garlic
2 green onions cut into 1-inch pieces
1 stalk celery, cut into 1 inch pieces
2/3 cup dry bread cubes
1 pound turkey tenderloins
1 tablespoon cornstarch
1 teaspoon reduced-sodium chicken bouillon crystals
1 cup cold water
1 tablespoon grainy mustard
1 tablespoon honey
2 1/2 tablespoons lemon juice
1/3 cup reduced-calorie mayonnaise

DIRECTIONS:

In medium microwave-safe bowl combine apricots and raisins. Cover with hot water. Microwave at HIGH (100% power) 1-1/2 to 2 minutes or until fruit is soft; drain well. Set aside.
In a food processor, fitted with metal blade, with motor running, drop garlic through feed tube, processing until minced. Add onion and celery. Process until finely chopped; combine with fruit mixture. Add bread cubes. Cover bowl with vented plastic wrap. Microwave at HIGH (100% power) 1-1/2 minutes.
Cut a lengthwise pocket in tenderloins, being careful not to cut all the way through. Spoon half of the fruit mixture in each tenderloin pocket. Secure with toothpicks. Place in 9-inch round or square microwave-safe dish. Set aside.
In a 4-cup measure combine cornstarch, bouillon, water, mustard, honey, and lemon juice. Microwave at HIGH (100% power) 1-1/2 to 2 minutes, stirring every 45 to 60 seconds. Fold in mayonnaise. Pour sauce over tenderloins. Cover with vented plastic wrap. Microwave at MEDIUM-HIGH (70% power) 10 to 15 minutes rotating dish 1/4 turn every 4 minutes until internal temperature reaches 170-175 degrees F. in the thickest portion and turkey is not pink in center. * Recipe developed in 700-watt microwave.

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Fruit & Nut Stuffed Turkey Tenderloins

Servings: 6
Prep Time: 30 minutes
Cook Time: 45 minutes

Ingredients
- 1 (6 3/8-ounce) package long grain and wild rice stuffing mix
- 1 2/3 cups water
- 2 teaspoons HERB-OX® Reduced Sodium Chicken Bouillon Granules
- 1/4 cup butter
- 1/4 cup dried fruit bits
- 1/4 cup toasted chopped pecans
- 1 3/4 pounds JENNIE-O TURKEY STORE® Boneless Turkey Tenderloins

Directions
In medium saucepan, combine seasoning packet from stuffing, bouillon, water and butter. Bring mixture to a boil. Cover, reduce heat and simmer for 5 minutes. Stir in stuffing and dried fruit. Remove from heat, cover and let stand for 5 minutes. Add pecans and fluff stuffing with a fork. Cut a slit in the thickest portion of the tenderloin; forming a pocket. Place stuffing in each pocket. Secure with wooden picks. Place tenderloins in large baking dish. Place any excess stuffing around tenderloins. Bake at 325°F for 45 minutes or until internal temperature of meat reaches 165°F. Cut tenderloins into 1-inch medallions and serve.
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Garden Style Stuffed Turkey Tenderloins
Yield: 5

Ingredients

1 pk boneless fresh turkey
-breast tende; rloins about
2 tb margerine
1 c frozen cut green beans
-thawed; drained well, and
1/3 c carrots; chopped
1/3 c celery; chopped
1/4 c onion; finely chopped
1 c herb seasoned stuffing mix
1 tb margerine
2 tb flour
3/4 c skim milk
1/2 c chicken broth
1/4 ts poultry seasoning; to 1/2t

Instructions

To create a pocket for the stuffing, use a long, sharp knife to make a
lengthwise thru each turkey tenderloin, cutting to within 1/2 inch of
edges. Set aside.

Melt 2T of margerine in med skillet over med high heat. Add green beans,
carrots, celery, and onion; cook and stir until vegetables are crisp
tender. Remove from heat. Stir in stuffing mix; mix well. Cover and set
aside.

Heat oven 350. Melt 1T margerine in medium saucepan over med high heat.
Stir in flour; cook and stir until bubbly. Add milk and chicken broth;
cook
and stir until mixture bubbles and thickens. Stir in poultry seasoning.

Fill turkey tenderloins with stuffing mixture. Place in a 9x9 inch
baking
pan. Pour gravy over turkey. Cover with foil. Bake 350 for 40 mins.
Remove
foil and bake an additional 15-20 mins, or until turkey is no longer
pink
in the center. Slice turkey tenderloins. Garnish with shredded carrot,
if
desired.

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Turkey Cordon Bleu
From Linda Larsen,
Your Guide to Busy Cooks.
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I'm always surprised that this recipe turns out so perfectly, because the cooking time seems so short. But the turkey is always tender, moist, and cooked to perfection.
INGREDIENTS:

4 turkey tenderloins, cut in half
2 Tbsp. melted butter
8 thin slices ham
8 1/2" wide by 3" long pieces Swiss cheese
1 cup fine dry bread crumbs
1/4 cup flour
2 Tbsp. grated Parmesan cheese
1/2 tsp. seasoned salt
1/4 cup milk
1 egg, beaten
PREPARATION:

Preheat oven to 325 degrees. Grease a 13x9" glass baking dish. Slice each turkey tenderloin half lengthwise to within 1/2" of opposite site, forming a pocket. Open each tenderloin and brush with melted butter. Roll a slice of ham around a piece of swiss cheese and place in center of open tenderloin. Close tenderloin around cheese and ham, forming a bundle and secure with toothpicks.
Combine bread crumbs, flour, Parmesan cheese and salt in a shallow pan. Combine milk and beaten egg in another shallow pan and stir to combine. Dip filled tenderloins in egg mixture, then roll in crumb mixture to coat. Place in baking dish and bake at 325 degrees for 20 minutes. Carefully turn tenderloins and bake 20-25 minutes longer until turkey is thoroughly cooked. Remove toothpicks before serving. Serves 8

Answer 2

May sound ridiculous, but every Thanksgiving we have 3 different types of stuffing; Milk Cracker, Sausage and good ole Stove Top.
This is my favorite.

ESTHER's MILK CRACKER STUFFING
1 can evaporated milk
1/2 cup (1 stick) butter
1 cup water
salt and pepper to taste
1 box Royal Lunch Milk Crackers (crumbled)
2 eggs (well beaten)
In a food processor; grind milk crackers into crumbs and place in a large bowl. In a medium saucepan heat evaporated milk, butter, water, salt and pepper until it just starts to boil or scald.
Add milk mixture to cracker crumbs and stir.
Beat eggs and pour into cracker mixture. Stir until well blended. Spoon into 2-quart greased baking dish or loaf pan.
Bake at 350 degrees for 30 to 40 minutes or until heated through.

Answer 3

Happy Thanksgiving! Will be celebrating as well in Toronto! I make regular stuffing (onions, garlic, celery, butter, poultry seasoning, salt & pepper) and add things as I go. My favorite is dried cherries, pecans, apples in little cubes and turkey sausage. I found I like this the best. It has a great flavor and stays moist. Enjoy!

Answer 4

You may like to try this recipe for Herbed Apple Stuffing - it goes particularly well with Turkey:

http://www.gourmet-food-revolution.com/thanksgiving-dinner-menu.html

Robert

Answer 5

Go to the Kraft website.