For Thanksgiving a large bird is not always an option for smaller families and those on a budget, so the dish I’m sharing with you today is very cost effective and can also be scaled up or down dependent upon the number of people you’re feeding. Yam and Cranberry Stuffed Turkey Tenderloin, it’s a great alternative to the traditional bird for Thanksgiving, and one turkey tenderloin is more than enough for one person.
Did I mention that this dish is really tasty? Mixing dried cranberries with fresh cranberries creates a dense fruitiness, and adding yams to the cranberries balances out the sweetness perfectly. The result is a great tasting seasonal turkey dish that will satisfy your family without breaking the bank.
To prepare the turkey tenderloins for stuffing, you will need to butterfly them, and with the help of Martha Stewart it’s cinch, click here for a quick tutorial.
Securing the turkey tenderloins into secure parcels is pretty simple too, you just need to place three pieces of twine underneath each tenderloin, add the stuffing and roll them up and tie the twine around them.
I like to serve yam and cranberry stuffed turkey tenderloin with an intense savory and onion sauce to balance out the sweetness. Just saute some onions in butter then add some chicken stock, and then a touch of chicken bullion to heighten the flavor. Finally, a dash of white wine vinegar, and there you have it. To thicken just dissolve some cornstarch or flour in a tbsp of hot water, add and heat through.
This yam and cranberry stuffed turkey tenderloin, can also serve as a hearty appetizer for cocktail parties. You may not have the role as master chef for Thanksgiving dinner, but perhaps you plan on entertaining during the holidays and need something substantial to serve. This is it, trust me.
- 2 medium-sized yams
- 1 cup sherry vinegar
- 1/2 cup sugar
- 1/4 maple syrup
- 1 cup fresh cranberries
- 1/2 cup dried cranberries
- 2 8oz skinless turkey tenderloins
- 1 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1/4 tsp garlic powder
- 2 tbsp butter
- 2 tbsp canola oil
- Small saucepan with cover
- Cooking twine
- Medium bowl
- Large Skillet
- Pierce yams all over with a fork and place in a preheated oven at 425.
- While the yams are baking, pour the vinegar, sugar and maple syrup into a saucepan, heat on high and stir until sugar dissolves.
- Add fresh and dried cranberries, mix thoroughly and lower heat to a simmer and cover.
- Allow sauce to reduce until the cranberries are visible above the sauce and set aside.
- Butterfly turkey tenderloins (see Martha Stewart tutorial above).
- Season butterflied tenderloins with salt, pepper and garlic.
- Cut three pieces of twine for each tenderloin, ensuring each piece of twine is approx. 1 1/2 times the length of each tenderloin.
- Place three pieces of twine under each tenderloin. Position one piece in the center of the tenderloin and then another piece either side of the piece of twine in the center of the tenderloin.
- By now, the yams should be baked and soft, removed them from the oven and lower the oven to 325.
- Once yams are cool enough to touch, cut them in half and then scoop out the insides into a bowl and discard the skins.
- Add butter to yams and mix thoroughly, then add cranberry mixture.
- Split yams and cranberry mixture in half and spoon onto the center of each turkey tenderloin.
- Roll turkey tenderloin scooping up the sides into a tight roll.
- Secure by tightly tying three strands of twine around each tenderloin, and cut excess twine.
- Heat canola oil in skillet on high heat.
- Once oil is hot, place turkey tenderloins into skillet and brown on all sides.
- Once turkey tenderloins are browned, transfer to oven and cook for 45mins - 1 hour.