When Scott starts cooking, he just makes stuff up. So here’s a simple stuffed turkey tenderloin recipe that shows how you can really stuff anything into a turkey tenderloin and it will taste good.
- 1 wild turkey breast fillet
- Hi Mountain Seasoning Poultry Rub
- 1 cup ground wild boar sausage
- 1/3 cup onion, diced
- 1½ cups mushrooms, quartered
- 1/4 cup fresh basil leaves
- 1/3 cup shredded jack cheese
- 2 tablespoons breadcrumbs
- Olive oil
- Halved cherry tomatoes
- Peeled and seeded avocado, diced
Cut a pocket into the turkey breast. Season liberally on all sides with Hi Mountain Poultry Rub. Cook sausage for 2 to 3 minutes in a large skillet over medium heat. Add onion and mushrooms and cook until sausage is just-cooked and onions are translucent. Allow mixture to cool completely.
Stuff sausage and mushroom mixture into pocket. Add basil. Combine cheese with bread crumbs and stuff into pocket. Roll turkey breast up while tucking in the ends, much like rolling a burrito. Place, “seam” side down (where the edges meet) in a lightly oiled baking dish or Dutch oven. Placing with the edge down will allow the turkey breast to seal when cooking. If desired, secure with butcher string or wooden skewers.
Roast in a 350 degree oven or on stove top over medium-low heat until the turkey breast is lightly browned on the bottom. Carefully flip it over and brown on the other side. Internal temperature should be 145 degrees when done. Remove from the dish or Dutch oven and allow to rest for 5 to 7 minutes. Slice into 1- to 2-inch medallions, arrange on a platter and top with tomato and avocado.