Ingredients

TENDERLOINS

6 tablespoons Land O Lakes® Butter

1 small (1/2 cup)onion, chopped

2 cloves garlic, finely chopped

1 package (8-ounce)baby Bella mushrooms, coarsely chopped

1 (6-ounce) package baby spinach, coarsely chopped

1/2 cup white wine or apple juice

1 (3-ounce) package goat cheese

1 cup Panko bread crumbs

2 (20-ounce) packages boneless turkey breast tenderloins

Salt, if desired

Pepper, if desired

GRAVY

1 1/2 cups chicken broth

1 cup Land O Lakes® Heavy Whipping Cream

Directions 

Melt 2 tablespoons butter in 12-inch skillet over medium heat until sizzling; add onion and garlic. Cook 1-2 minutes or until softened. Add mushrooms; cook, stirring occasionally, until browned. Stir in chopped spinach and wine; cook until spinach is wilted.

Stir in goat cheese until melted. Add bread crumbs; toss to combine. Remove from heat; set aside.

Pound turkey tenderloins to 1/4 inch thickness. Season with salt and pepper, if desired. Spread mushroom mixture onto each tenderloin; roll up, securing with toothpick.

Melt 2 tablespoons butter in 12-inch skillet over medium heat until sizzling; add 4 turkey roll-ups. Cook, turning once, until browned on each side. Remove from pan; keep warm. Repeat with remaining butter and tenderloins. Place all roll-ups into pan; add chicken broth. Cover; cook 10-15 minutes or until internal temperature of turkey reaches 165°F. Remove roll-ups from pan; keep warm.

Add whipping cream to drippings in pan; bring to a boil. Cook 3-5 minutes or until gravy is slightly thickened. Serve roll-ups with gravy.

Recipe Tips 

Turkey tenderloins come in various size packages. This recipe was developed using individual tenderloins, not turkey tenderloins sold in a roll. 

To easily flatten tenderloins to 1/4 inch thickness, cut slit lengthwise to but not through bottom of tenderloin. Open tenderloin at slit; turn. Place onto flat surface, slit-side down. Cover with plastic food wrap; pound with meat mallet to desired thickness.