- 1/4 cup finely chopped onion
- 1/4 pound fresh mushrooms, finely chopped
- 2 tablespoons margarine
- 2 tablespoons chopped fresh parsley
- 1/4 teaspoon dried marjoram
- 1 tablespoon brandy
- 1/2 pound turkey tenderloins, skin removed
- 1 package (9 1/2 ounces) refrigerator pastry squares
- 8 ounces turkey ham, thinly sliced
- 1 egg, beaten
In small saucepan, over medium heat, saute onions and mushrooms in margarine until onions are translucent. Stir in parsley, marjoram and brandy. Simmer until mixture is almost dry, stirring occasionally. Remove from heat and chill thoroughly.
Cut tenderloin in half crosswise. In small skillet sprayed with non- stick vegetable spray, over medium-high heat, brown tenderloins on both sides. Remove and set aside.
Unroll and separate two pastry squares; stretch slightly. (Reserve remaining pastry squares for another purpose.) Arrange 4-5 ham slices to within 1/2-inch of edges of each pastry square. Divide reserved mushroom mixture and spread over ham. Place tenderloin half in center of each square. Carefully fold pastry over to cover tenderloin; stretch slightly to seal. Tuck outer edges under to make a bundle.
On oiled 10-by-15-inch jellyroll pan, place bundles seam-side-down; brush with beaten egg. Bake at 375 degrees F 15 - 20 minutes until juices run clear and meat thermometer reaches 170 degrees F.
Recipe reprinted by permission of National Turkey Federation. All rights reserved.
nutrition information per serving
546 calories; 30g total fat; 207mg cholesterol; 95mg sodium; 30g carbohydrates; 0g fiber; 39g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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