Gluten Free Turkey Tenderloins in CranberriesAugust 28th, 2013 | Posted by in Main Dish
Gluten Free Turkey Tenderloins in Cranberries
Well, it’s not only Summer here in New Jersey when no one wants to be slaving over a long meal with a hot stove, or have the kitchen over-heated from the oven, but it’s also a very busy time for me: the dreaded MOVE!
Yes, even though I claimed I’d never move again, after the last move 7 yrs ago, here I am undertaking that stress once again.
So, there’s another reason I don’t have time for lengthy meals. Yet…
I do want to enjoy gluten free, nourishing meals without the worry.
Tadah! Here is a fast meal that’s sure to please anyone who likes turkey, cranberries and seasoned croutons or “stuffing” cubes.
Ok, here’s what you’ll need:
Turkey Tenderloins. ( A market near me, sells a vacuum sealed pkg with 4 tenderloins in each.) Perhaps you can ask your butcher about this, if it’s not readily available in the case.
1 can WHOLE BERRY Cranberry Sauce. The can was 14 oz., but you’ll need less, perhaps 8 to 10 oz.
2 slices of Gluten Free White Sliced Bread. (I like Udi’s.)
2 tbl Butter
Salt & Pepper to taste
1/8 teas Garlic Powder ( not garlic salt. There’s a difference)
2 Tbl Extra Virgin Olive Oil ( I use Light) for the cubes, plus
1/8 cup same EVOO for use to brown the meat.
Few Sprigs Fresh Parsley Leaves, minced into small bits
Dash of Dried Sage or 1 Fresh Sage Leaf. Chopped
1/8 cup G-F Chicken Broth
1 Gren Scallion, cut into 1/4 in slices
1 tbl G-Free Bisquick or if you don’t have it, use a G-F all-purpose flour blend.
Take the 2 slices of bread and with a sharp knife, cut into cubes or about ½ in. Leave crusts on.
Place cubes in a bowl and add the 2 tbl EVOO, Salt & Pepper to taste and the Garlic Powder, Sage and Parsley Bits.
With clean hands, toss well to coat the cubes.
Heat the butter in a non-stick skillet and put in the cubes. Let get golden on one side before turning carefully. Rotate for a few minutes until almost all sides are golden. Don’t allow to get too brown. We’re toasting them, but also sealing in the flavors.
Note: This is also how you can make terrific croutons for salads!
Remove to a plate and set aside.
Take the tenderloins and on a large plate, give a quick dash of Salt to each side.
In the same skillet, add the 1/8 cup Oil and when it’s heated, place the tenderloins in and allow to sear or get golden on each side. Don’t turn too quickly as they’ll stick to the pan and break apart. Turn after about 2 minutes on each side.
Remove to a plate. Now, in the same pan, saute the scallion until soft, then add the Cranberry Sauce ( make sure it was whole berry). It should be a bit “gelled” but using the back of a large spoon, mash it to until it’s thinned out. Add the broth and over a medium heat, simmer for only about 1 minute.
Add the Bisquick or flour, and stir to thicken. This happens quickly, so don’t leave the pan. Lower heat if it’s getting too thick, or add a bit more broth.
Add the cubes of seasoned bread and lastly put back the Turkey.
On low heat, with a cover on, simmer for only about 5 minutes. Watch it carefully, and as I said, if it’s too thick, you can add a few drops of broth.
Serve after letting them rest for about 5-10 minutes with a foil cover to allow juices to settle in… Tastes so great with Sweet Potatoes or Yams, and a green veggie. And yet, it was so fast…you’ll be surprised.