Stovetop Turkey Tenderloin with Vegetables and Pan Gravy
Course Main Course
Prep Time 15minutes
Cook Time 45minutes
Total Time 1hour
1 (1½)pkgButterball turkey tenderloin, cutcross-wise into 2 even pieces
3stalkscelerycut into 1/2” pieces
2mdcarrotspeeled and cut into 1/2” pieces
8ozmushroomswiped clean and sliced
salt and pepperto taste
2-3tbspcornstarch or flourto thicken gravy
In a 10” inch non-stick skillet, heat 2 Tbsp. olive oil. Sautéthe vegetables with a little salt and pepper until they begin to soften andbecome slightly golden. Remove from heat and set aside.
Unwrap turkey tenderloin and pat dry with paper towels. Cutit into 2 even pieces. Lightly oil each piece and season with salt, pepper, anddry herbs to taste, coating all sides.
Heat 2-3 Tbsp. olive oil in a 12” non-stick pan onmedium-high heat. When oil begins to shimmer, add the tenderloin pieces and searfor about 3 minutes on each side – without burning! Once browned all over, addabout 1 cup of chicken broth. Cover the pan and cook gently over medium-low heat forabout 20 minutes. Turn the tenderloin pieces and add the sautéed vegetables.Cover, and continue cooking for another 15 or so minutes.
Using a meat thermometer, check the turkey’s internal temperature.It’s done when it reaches 165°F. Remove the turkey from the pan, place on aplatter and cover with foil so it rests and stays warm.
Meantime, dissolve 2 to 3 Tbsp. cornstarch in cold wateruntil dissolved. Stir mixture into the skillet with broth and vegetables untilit thickens.
Cut the tenderloin into slices; arrange on a servingplatter with the vegetables and pan gravy on the side.
Recipe by Samantha Seneviratne for New York Times | photo credit: Craig Lee for The New York Times
Course Side Dish
Cook Time 20minutes
Total Time 20minutes
10tbspcold unsalted butter
3/4cupwhole milkadd 1-2 tablespoons if needed
Heat the oven to 400 degrees. Line a rimmed baking sheetwith parchment paper. In a large bowl, whisk together flour, baking powder,salt and sugar. Using a pastry blender or two knives, cut the butter into theflour mixture until it is the texture of coarse meal with some pea-size pieces.
Using a fork, stir in the milk until just evenly moistened,adding up to 2 more tablespoons, if necessary, but stopping before the doughgets too wet. Scoop the dough into 8 rough mounds (about 1/3-cup each) andplace them on the prepared sheets. Bake the biscuits until golden brown and atoothpick inserted into the center comes out with moist crumbs attached, about20 minutes. Serve warm or at room temperature.
We will be having a quiet party of 3 Thanksgiving and green beans with almonds is on our menu as well. Happy Thanksgiving Robyn and Doug.
Happy Thanksgiving to you and your family!
Happy Thanksgiving. I have loved so much reading your recipes and stories this year. It's been a bright spot for me.
Thank you; I appreciate that. Happy Thanksgiving!