STUFFED TURKEY LOIN RECIPES

Steps:

• Preheat oven to 350°F. Line 13X9-inch baking pan with foil.
• Melt butter in medium skillet over medium heat. Add onion and celery; cook and stir 5 minutes or until vegetables are softened. Stir in pecans, salt and thyme; mix well. Add cornbread and water; mix well.
• Cut tenderloins in half crosswise through the middle and open like a book. Spread half of stuffing over each tenderloin; roll up and place seam side down in prepared baking pan. Arrange bacon in lattice pattern on tenderloins; tuck edges of bacon under tenderloins.
• Bake 40 to 45 minutes or until bacon is crisp and turkey is cooked through (165°F). Cut into slices to serve.

Steps:

• 1.

  Preheat oven to 375 degrees. Line rimmed baking pan with foil. Place wire rack in pan; spray with nonstick spray. For filling, heat 1 tablespoon oil in a skillet over medium heat. Add shallot and garlic; cook 1 to 2 minutes or until softened. Add apple; cook 3 to 4 minutes or until softened. Add remaining 1 tablespoon oil and spinach in batches; cook and stir until wilted. Remove from heat. Stir in chopped thyme and lemon zest; cool slightly. Stir in goat cheese. Set aside. 

• 2.

  Place turkey on cutting board; pat dry. Cut breast horizontally from one side to within 1/2-inch of opposite side. Open meat so it lies flat. Cover with plastic wrap. Use flat side of a meat mallet to pound turkey into 5/8-inch-thick rectangle. Spread filling on turkey within 1-inch of edges. Starting at a long edge, roll turkey into a log. Wrap bacon around log and place on rack in pan. Secure bacon with wooden toothpicks, if desired. 

• 3.

  Microwave apple jelly on HIGH for 30 seconds. Stir in vinegar and mustard. Set aside half of mixture. 

• 4.

  Roast turkey, uncovered, for 15 minutes; brush with half of the glaze. Roast for 40 to 50 minutes more or until internal temperature reaches 165 degrees. Transfer to cutting board; loosely cover with foil and let rest for 10 minutes. Brush with reserved apple glaze. Cut turkey roll into slices and transfer to platter. Garnish with apple slices and thyme sprigs, if desired.