Herb Turkey Rollettes with Wheat Bread Stuffing

  • 2 turkey tenderloins butterflied
  • 2 tbsp Cooking With Greens No Salt Italian Blend
  • 1 tbsp Cooking With Greens No Salt Herb Blend
  • 1 tsp Pink Himalayan Sea salt
  • 2 Tbsp dried cranberries minced
  • 3/4 cup Baby Bella mushrooms minced
  • 2 tbsp chopped walnuts
  • 3/4 cup sweet peppers minced
  • 2 stalks celery chopped
  • 1 small sweet onion chopped
  • 1/2 granny smith apple chopped
  • 4 slices of whole wheat bread toasted dark and cubed
  • 3 large garlic cloves minced
  • 1 stalk green onion chopped
  • 4 tbsp plant butter divided in half
  • 1 tbsp minced carrot
  • 1/2 tbsp Cooking With Greens Go To Blend
  • 3/4 cup vegetable broth divided into 3 quarters
  • pinch allspice
  • 1 tbsp olive oil

Preheat oven to 400 degrees. Mix Italian blend, Herb blend and Sea salt. Set aside. Add 2 tbsp plant butter to hot skillet and add cranberries, mushrooms, walnuts, sweet peppers, celery, onion, apple, garlic, green onion, and carrot. Cook until vegetables are softened. Add Go To seasoning, 1/4 cup vegetable broth and allspice. Cook for 2 minutes. Add 2 tbsp plant butter and cubed wheat bread. Turn off heat, and mix well, Add 1/4 cup broth and mix until toast is mixed well and slightly damp. Toss together and mix with hands if possible. Remove from heat and place stuffing mixture on raw tenderloin pieces. Roll each tenderloin and tie with twine. Season outside of each rollette liberally by rolling in spices. 

Add 1 tbsp olive oil to hot skillet and sear each rollette, browning each side. Add remaining stuffing to pan and add remaining 1/4 cup vegetable broth. Cover pan with foil and Place in oven for approximately 20 minutes. Remove foil and bake for an additional 5 to 10 minutes. Allow rollettes to sit for 4 minutes and slice to serve.

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