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STUFFED TURKEY MEDALLIONS

Wrapped in Butternut Squash Ribbons


Active Time : 45 minutes
Total Time : 1 hour
Serves : 6-8 servings

INGREDIENTS

  • 1/2 8 ounce package cream cheese (8 ounce) softened
  • 1/4 cup finely chopped sweetened dried cranberries
  • 3 tablespoons honey divided
  • 1 teaspoon chopped fresh chives
  • 1/4 teaspoon ground cinnamon
  • 1 1/4 pounds boneless turkey breast tenderloins (3 tenderloins)
  • - butternut squash peeled
  • 15 long fresh chives for tying
  • 1/4 cup melted butter
  • 1 teaspoon chopped garlic
  • 1/8 teaspoon cayenne pepper

DIRECTIONS

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.