Ingredients Jump to Instructions ↓

  1. 1 Tbsp oil

  2. 1 medium zucchini (about 6 oz), diced

  3. 1 red bell pepper, chopped

  4. 1 small onion, chopped

  5. 3 oz chorizo sausage, chopped (3/4 cup)

  6. 1 tsp ground cumin

  7. 3 cups cornbread stuffing mix

  8. 1 pkg (about 2 lb) homestyle turkey breast tenderloins (2 tenderloins per pkg)

  9. 1/2 tsp chili powder

Instructions Jump to Ingredients ↑

  1. Heat oven to 350°F. Lightly coat a 2-qt shallow baking dish with nonstick spray.

  2. Heat oil in a large nonstick skillet. Add zucchini, bell pepper and onion; sauté 5 to 6 minutes until soft. Stir in chorizo, cumin and 3/4 cup water. Simmer 1 minute. Add stuffing mix; toss to moisten evenly. Spoon into baking dish. Top with tenderloins; sprinkle turkey with chili powder. Cover dish tightly with foil.

  3. Bake 1 1/4 hours or until centers of tenderloins register 165°F on a meat thermometer. Remove 1 tenderloin to a cutting board; cut crosswise in 1/3-in.-wide slices. Wrap and refrigerate remaining tenderloin. Serve with: turkey gravy from mix, jar or can.


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