Stuffed Turkey Medallions
Wrapped in Butternut Squash Ribbons
Line a large baking sheet with aluminum foil; spray with cooking spray. In medium bowl, combine cream cheese, cranberries, 1 tablespoon honey, chives and cinnamon; salt and pepper to taste. Mix until well combined; set aside.
Cut each tenderloin into 5 sections; using a meat mallet, pound to ¼-inch thick; sprinkle with salt and pepper. Set aside. Using a vegetable peeler, peel 15 (1½ x 4-inch) pieces of squash, creating very thin ribbon like pieces of squash.
To assemble, place about 2 teaspoons cream cheese mixture in the center of turkey medallions; roll up. Wrap with squash ribbons so that the turkey seam is facing up and the ribbon seam is facing down. Gently tie with a chive, creating a bundle. Place on baking sheet.
In small bowl, combine melted butter, 2 tablespoons honey, garlic and cayenne; salt and pepper to taste. Brush over medallions. Bake in a preheated 475°F oven 12-14 minutes or until turkey reaches 170°F on an instant read thermometer. Serve warm or at room temperature.
Do Ahead Tip: Turkey medallions can be assembled through step 3 and refrigerated, covered, up to 1 day ahead. Continue with step 4 when ready to serve.
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