Before I tell you about this delicious turkey option for those who may not feel up to cooking a whole bird...and before you get to those bonus recipes...I have to let you know that EACH of the recipe posts I've linked to below also contain a separate, amazing giveaway. You'll want to be sure to visit each post for your chance to win one (or more) of the 25 fabulous prizes!
About this turkey? Well, I've mentioned before that even if I'm cooking a whole bird, I like to make extra turkey to ensure that we have enough leftovers to last us a few days (because leftovers are just as important as the meal). Turkey tenderloins cook up quickly and even give you license to make a separate flavor profile and/or gravy to go along with them. This is great for someone like me who has a hard time narrowing down which direction to take with their herbs and spices.
Turkey Tenderloins with Mushroom Tarragon Shallot Gravy
Turkey tenderloins in rich mushroom gravy with fragrant tarragon are a quick and delicious option if you don't need (or want) to roast a whole bird for the holidays!
Prep Time: 10 minutes
Cook Time: 20 to 30 minutes
Keywords: roast entree nut-free turkey tarragon mushrooms Thanksgiving American fall
Ingredients (serves 8-10)
- 2 1/2 pounds turkey tenderloins
- kosher salt
- ground black pepper
- 3 tablespoons unsalted butter, divided
- 1 tablespoon vegetable oil
- 8 ounces crimini mushrooms, cleaned and sliced 1/4" thick
- 3 shallots (~3 ounces total), roughly chopped
- 1 cup turkey stock (or chicken broth)
- 1 cup white wine
- 2 tablespoons white wine vinegar
- 1/4 cup chopped fresh tarragon leaves + more to garnish
- 1 tablespoon cornstarch
Preheat oven to 400° F. Season the turkey tenderloins all over with salt and pepper.
Add 2 tablespoons of the butter and the oil to a 12" cast-iron skillet over medium-high heat. Once the pan and fats are hot, add the seasoned turkey and cooking until brown on all sides, 8-10 minutes. Scatter the mushrooms and shallots over and around the turkey.
Combine the stock, wine, vinegar, and tarragon in a measuring cup with a spout. Very carefully pour this over the turkey and vegetables. Allow it to just start to bubble up around the edges.
Carefully slide the pan into the preheated oven; cook for 15-20 minutes, or until an instant-read thermometer inserted in the center of one of the tenderloins registers at least 160° F. Remove from oven and use tons to transfer the turkey to a plate and tent loosely with foil; allow to rest for 10 minutes before slicing.
While the turkey is resting set the skillet with the juices, mushrooms, and shallots in it over medium heat. You should have about 2 cups of liquid (including a few of the mushrooms that probably snuck in when you were measuring); if you have less, add water or stock to make up the difference. Stir cornstarch into 2 tablespoons of cold water until you have a smooth mixture the consistency of whole milk. When the liquid boils, drizzle the cornstarch slurry in while whisking constantly. Simmer for until thick, 1-2 minutes. Remove from heat and stir in the last tablespoon of butter. Taste and adjust salt and pepper as needed.
Serve the turkey with the pan gravy poured over the top; garnish with more fresh tarragon, if you wish.
Kitchen Tools Giveaway ($60.95 total retail value)
Today I'm giving away a set of kitchen tools to help you prepare your next holiday meal (though they're also great for everyday use). All of these are gadgets that get regular use in my kitchen.
Crisp 4 in 1 Zester ($12.99)
OXO Good Grips Wooden Reamer ($5.99)
Thank you to Lisa of Snappy Gourmet for organizing this event! Remember that each link below contains not only a delicious recipe that you might want to add to your Thanksgiving menu this year, but also a giveaway. That means 25 recipes AND 25 giveaways!
25 Thanksgiving Recipe Ideas
I hope you'll visit each of these other bloggers; you'll find the recipes and a different giveaway valued at $50 (or more) on each site!
- Homemade Orange Cider Cranberry Sauce via The Snappy Gourmet
- Cheesy Garlic Herb Potatoes and Squash via Sugar Dish Me
- 5-Ingredient Pecan Pie Fudge via Texanerin Baking
- Brussels Sprouts and Farro Salad via Lemons for Lulu
- Sweet Potato Cheesecake via Cookie Dough and Oven Mitt
- Roasted Butternut Squash and Cranberry Side Dish via Cooking on the Front Burner
- Fig and Goat Cheese Ball via Eat. Drink. Love.
- Overnight Pumpkin Monkey Bread via Barbara Bakes
- Classic Apple Pie via Comfortable Domestic
- Acorn Squash Puree via Daily Appetite
- Pumpkin Banana Bread via Java Cupcake
- Green Beans with Almonds and Bacon via From Valerie's Kitchen
- Classic Pecan Pie via That Skinny Chick Can Bake
- Turkey Tenderloins with Mushroom Shallot Tarragon Gravy via All Roads Lead to the Kitchen
- Sweet Potato Casserole Donut Holes via Cupcake Project
- Maple Mashed Sweet Potatoes via Chocolate Slopes
- Triple Spice Pumpkin Buttermilk Pie via Frugal Foodie Mama
- Homemade Cranberry Sauce via The Adventure Bite
- Twice Baked Potatoes via My Gluten Free Kitchen
- Green Bean Quinoa Casserole via Lauren Kelly Nutrition
- Warm Sweet Potato, Bacon, and Leek Salad with Cheddar Biscuit Breadcrumbs via Sarcastic Cooking
- Pumpkin Slab Pie via The Kitchen is My Playground
- Prosciutto Wrapped Parmesan Pears & Greens via The Complete Savorist
- Cranberry Apple Charlotte via The Redhead Baker
- Pumpkin Ricotta Chocolate Chip Bread via Ari's Menu