1/2 lb TURKEY BREAKFAST SAUSAGE
1/2 c finely chopped onion
1 c chopped figs
1 c fresh whole wheat bread crumbs
1/2 c chopped almonds, toasted
1/2 tsp salt
1/4 tsp dried sage
1/4 tsp dried thyme
1/8 tsp cayenne pepper
3 lbs TURKEY TENDERLOINS, butterflied
As needed vegetable cooking spray
1/4 c apricot preserves
1 tbsp margarine, melted
1/4 tsp ground ginger
In small non-stick skillet, over medium-high heat, saute sausage and onions 4 to 5 minutes or until sausage is no longer pink and onions are tender. Drain and set aside.
In medium bowl, combine figs, bread crumbs, almonds, egg, salt, thyme and pepper. Place 1 cup stuffing mixture down center of each tenderloin, folding sides of tenderloin to cover stuffing. Place roll seamside-down in (10x15x1-inch) baking pan, lightly sprayed with vegetable cooking spray.
Bake at 350 degrees F for 20 to 25 minutes or until meat thermometer reaches 165 degrees F.
Meanwhile, in a small saucepan, prepare glaze: over medium heat, combine preserves, margarine and ginger. Heat until melted and warm. Brush turkey rolls with glaze.
Continue to bake 8 to 10 minutes and the internal temperature reaches 170 degrees F and turkey is lightly browned.
To serve, cut rolls, on the diagonal, into 1-inch slices.
Total Calories 402
Total Fat 11 g
% Daily Total Fat 24
Cholesterol 142 g
Sodium 434 mg
Total Carbohydrates 28 g
Protein 47 g