Want to make something for company that's not complicated, has lots of veggies and lean protein and enough substance that everyone will be happy?
Turkey Tenderloin in White Wine Reduction with Garlic and Mushrooms served on Onion/Sage stuffing with Walnut Roasted Sweet Potatoes with Pear Cinnamon Balsamic glaze.
No recipe, no rules, and two big thumbs up. This is perfect for a Sunday when you have a light breakfast and a salad lunch and can splurge on some healthy carbs for dinner.
Start with the tenderloin(s). Marinate in a dab of olive oil, a little lemon juice and then rub with garlic and roast until not quite done (about 10 minutes less than package directions, still pink in the middle). While that cooks, chop a couple large sweet potatoes in two inch chunks, toss with a litttle walnut oil and place in a cooking pan. While you're in the chopping mode, chop 1 and 1/2 onions ( the half in small pieces, and the whole one in bigger chunks) and also chop 2-3 stalks of celery. Throw the whole onion in bigger pieces in with the potatoes. . Preheat oven to the temp on tenderloin package.
Get out a box of Stove Top stuffing (also on clearance) put water and butter per directions in pan with 1/2 teaspoon of sage and set on cold burner.
Saute the celery and the half onion bits in a pan with a little EVOO until the celery is JUST starting to get limp and the onion is starting to caramelize. Toss the celery/onion mixture in the water for the stuffing, and put pan back on a cold burner.
About now, the timer for the turkey should go off. Remove it from oven and let cool slightly, then slice in pieces. Place potatoes in oven, the temperature raised to 375 F. and the timer set for 30 minutes.
Turn the heat on the water for the stuffing on warm (you want it to heat, not simmer). In the same pan you did the onions and celery in, saute some sliced mushrooms and a child sized handful of fresh basil. When the mushrooms are starting to soften, drain off any liquid and add 3/4 cup of white wine, and a splash of lemon juice, stir until the liquid begins to cook down a little bit. Place turkey slices on top and let it finish cooking, stirring occasionally to let the wine reduction cook down, adding 2-3 tablespoons of butter at the end to thicken. Leave pan on low, stirring occasionally, while potatoes finish up.
When timer goes off for potatoes (or when they are starting to be get soft) drizzle1/4 cup Cinnamon Pear Balsamic Vinegar over top (from Artesanos, or your favorite balsamic). Stir and return to oven for 10 minutes or until soft in the middle when poked with a fork.
Raise the heat under the veggie infused stuffing water and heat to boiling, add stuffing mix. Stir, cover and remove from heat.
When potatoes are done, everything is done. Serve turkey over stuffing with sweet potatoes. Drizzle any extra juice from the glazed potatoes over the turkey and stuffing.
Go easy or pass on the stuffing for weight loss but the turkey and sweet potatoes are amazing.