Here’s a very easy and quick to put together recipe for dinner. I’m always looking for new recipes for poultry since I eat a lot of it so I was thrilled to find this one that only needed a few small changes. If you can use white wine, use a cup of that in place of one of the cups of chicken stock.
Preheat oven to 400 degrees. Spray or grease (with olive oil) a 10×13 (or larger) baking dish (with 2″ sides). In a 12″ skillet, heat over medium high heat:
1 tablespoon olive oil
While the oil heats, coat:
2 turkey tenderloins (about 1 1/2 pounds)
With about:
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon garlic granules
1/2 teaspoon garam masala (or whatever herb your family likes)
Sear the turkey on all sides, about 2-3 minutes per side. Place in the prepared baking dish. Wash and cut in half lengthwise:
24 ounces fingerling potatoes
Arrange the potatoes around the turkey and sprinkle them with:
1/4 cup chopped scallion (whites only) or shallots
Salt and ground black pepper
In a small bowl combine:
2 cups low sodium chicken stock (or 1 cup stock and 1 cup white wine)
2 tablespoons rice vinegar
Pour over chicken and potatoes. Bake for 40-50 minutes or until internal temperature of the turkey is at least 160 degrees and the potatoes are tender. Let the turkey rest for 10-15 minutes before cutting. Pour any remaining stock* over the meat before serving. Garnish if desired with:
4 tablespoons cranberry compote (see recipe under sauces/condiments/dressings)
Makes 6 servings.
*I thickened the remaining gravy with some gluten-free all-purpose flour.
cookingwithoutallergens 