Stuffed Bacon-Wrapped Turkey Tenderloins
< 15 minutes
< 60 minutes
2 tablespoons butter
1 small yellow onion, minced
1 stalk celery, chopped
3 tablespoons chopped pecans
¼ teaspoon salt
¼ teaspoon dried thyme or sage
1 cup cornbread crumbs* *Look for prepared cornbread in the bakery or large supermarkets.
2 tablespoons water
1-½ pounds BUTTERBALL® Turkey Tenderloins
1 package (12 ounces) BUTTERBALL® All-Natural Turkey Bacon
- 1.Preheat oven to 350°F. Line 13X9-inch baking pan with foil.
- 2.Melt butter in medium skillet over medium heat. Add onion and celery; cook and stir 5 minutes or until vegetables are softened. Stir in pecans, salt and thyme; mix well. Add cornbread and water; mix well.
- 3.Cut tenderloins in half crosswise through the middle and open like a book. Spread half of stuffing over each tenderloin; roll up and place seam side down in prepared baking pan. Arrange bacon in lattice pattern on tenderloins; tuck edges of bacon under tenderloins.
- 4.Bake 40 to 45 minutes or until bacon is crisp and turkey is cooked through (165°F). Cut into slices to serve.