Stuffed Turkey Tenderloins

Recipes

Ingredients: 1/2 lb. (0.25 kg) Turkey breakfast sausage; 1/2 cup (125 mL) finely chopped Onion; 1 cup (250 mL) chopped Figs; 1 cup (250 mL) fresh whole wheat Bread Crumbs; 1/2 cup (125 mL) chopped Almonds, toasted; 1 Egg; 1/2 tsp (3 mL) Salt; 1/4 tsp (1 mL) dried Sage; 1/4 tsp (1 mL) dried Thyme; 1/8 tsp (0.5 mL) Cayenne Pepper; 3 lbs. (1.4 kg) Turkey Tenderloins, butterflied; As needed vegetable cooking spray; 1/4 cup (60 mL) Apricot Preserves; 1 tbsp (15 mL) Margarine, melted; 1/4 tsp (1 mL) ground Ginger

Directions: In small non-stick skillet, over medium-high heat, sauté sausage and onions 4 to 5 minutes or until sausage is no longer pink and onions are tender. Drain and set aside. In medium bowl, combine figs, bread crumbs, almonds, egg, salt, thyme and pepper. Place 1 cup (250 mL) stuffing mixture down center of each tenderloin, folding sides of tenderloin to cover stuffing. Place roll seamside-down in (10x15x1"/25x35x2.5 cm) baking pan, lightly sprayed with vegetable cooking spray. Bake at 350F (175C) for 20 to 25 minutes or until meat thermometer, inserted into rolled turkey, reaches 165 F (74C). Meanwhile, in a small saucepan, prepare glaze: over medium heat, combine preserves, margarine and ginger. Heat until melted and warm. Brush turkey rolls with glaze. Continue to bake 8 to 10 minutes or until the internal temperature reaches 170F (77C) and turkey is lightly browned. To serve, cut rolls, on the diagonal, into 1" (2.5 cm) slices.