Turkey Tenderloins with Wild Rice Cranberry Stuffing

Yield: 4 servings

Ingredients

• 1 (15 ounce) can chicken and wild rice soup
• 1/4 cup unsalted butter
• 1 (6 ounce) package instant stuffing mix, any flavor
• 1/3 cup sweetened dried cranberries
• 2 (8 ounce) boneless turkey breast tenderloins

Instructions

1. Heat oven to 325 degrees F.
2. In a medium saucepan, bring soup and butter to a boil over medium heat. Stir in stuffing mix and cranberries, remove pot from heat, cover and let sit for 5 minutes.
3. Cut a slit in the thickest part of each turkey breast, forming a pocket. Place turkey breasts in an 8-inch square or larger greased baking dish. Spoon some stuffing into each breast, securing with wooden picks if necessary. Spoon remaining stuffing around the turkey in the baking dish.
4. Bake for 45 minutes, or until turkey is done (when the meat is no longer pink and the juices run clear).
5. If desired, cut each breast in half or into medallions before serving. Serve with the stuffing.

Per serving: 495 calories, 16g fat, 106mg cholesterol, 35g protein, 47g carbohydrates, 2g fiber, 1,162mg sodium, 29 percent calories from fat