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Hazelnut Encrusted Stuffed Turkey Tenders

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Here’s another option for a delicious, healthy holiday main dish! These Hazelnut Encrusted, Cranberry Stuffed Turkey Tenders will wow your guests, and they’re actually pretty simple to make. The low carb cranberry sauce adds a delicious zing, and the crust adds a slight crunch. Top them with Paleo Gravy to round out the flavors.

Turkey is one of my favorite meats. It’s high in tryptophan, an amino acid that helps your body create serotonin. Healthy levels of serotonin are important for keeping anxiety at bay. I struggle with anxiety, so we eat a lot of turkey in this household! Of course, all meats should be eaten in moderation, because they are hard to digest. Instead of eating 8 ounces of meat with your dinner try eating 3 ounces.

By the way, if you’re worried about finding hazelnut flour, you can either buy it on Amazon, or I actually found it at Sprouts! Otherwise almond flour is fine.

Further Food Commentary:

Tiffany's Hazelnut Encrusted Stuffed Turkey Tenders are just in time for the fall season. As a lean meat, turkey is naturally lower in fat than most red meats. It is an excellent source for iron and zinc, two minerals that are often under consumed. Iron is responsible for hemoglobin formation which is the principal carrier of oxygen throughout the body. Zinc is involved with boosting your immunity and acting as a powerful antioxidant that may fight certain cancers. Cranberries may be most known for treating urinary tract infections but they also contain stroke and cardiovascular disease-preventing compounds that help disrupt cholesterol from forming in the heart and blood vessels. Hazelnuts are an unsaturated fat, typically high in oleic acid, which aid in lowering the LDL or the "bad" cholesterol and raising the HDL or "good" cholesterol. They are also an excellent source of vitamin E which helps maintain the integrity of cell membranes and skin by protecting it from disease-promoting free radicals.

By Ale Zozos

Hazelnut Encrusted Stuffed Turkey Tenders

Stars ( Reviews)

  • Prep Time:15 minutes
  • Cook Time:30-40 minutes
  • Servings: 6

Ingredients

For the cranberry sauce (you will probably end up with extra, but you will use 2 cups for this recipe):

1 Bag Fresh Cranberries
6 oz Frozen Raspberries
3/4 Cup Apple Cider
3/4 Cup Coconut Sugar
1 Teaspoon Vanilla
1 Small Tangerine

For the turkey:
1 Egg
2 Teaspoons Water
1/2 Teaspoon Sea Salt
1/2 Cup Hazelnut Flour
1 Tablespoon Potato Starch
2 Turkey Tenders
1 Teaspoon Sea Salt
Freshly Ground Pepper (to taste)
3 Tablespoons Rosemary (chopped)

Instructions

1. Preheat the oven to 375 and grease a large cast iron skillet with coconut oil.
2. Stir together all of the ingredients for the cranberry sauce in a medium or large non-stick ceramic pot. Cook over medium heat (a low boil), stirring frequently, until most of the cranberries have popped.
3. Set up two wide bowls or small baking dishes. Whisk the egg with water and pour it into one of the bowls. In the other bowl stir together the hazelnut flour, potato starch, and half teaspoon of sea salt.
4. Place one of the turkey tenders in a large sealable plastic bag. Squeeze the air out and seal the bag. Pound the turkey until it is about 1/2 inch thick.
5. Take the turkey out of the bag and sprinkle it with sea salt, pepper, and rosemary on both sides. Spread about half a cup of cranberry sauce onto one side of the turkey, then fold it or roll it over, so the cranberry sauce is on the inside.
6. Repeat with the other turkey tender.
7. Heat your skillet over medium heat while you do the next step. Use a brush to wipe egg wash all over the outside of the turkey tenders. Then use your fingers to press the hazelnut mixture all over them, as well.
8. Carefully place the tenders into your hot pan. Cook them on each side, until they turn a nice golden brown.
9. When both sides of the turkey tenders are done, move the pan into your oven to complete the cooking. Continue to bake for another 20 minutes, or until the turkey is completely cooked through. Slice and enjoy warm!

1. Preheat the oven to 375 and grease a large cast iron skillet with coconut oil. 2. Stir together all of the ingredients for the cranberry sauce in a medium or large non-stick ceramic pot. Cook over medium heat (a low boil), stirring frequently, until most of the cranberries have popped. 3. Set up two wide bowls or small baking dishes. Whisk the egg with water and pour it into one of the bowls. In the other bowl stir together the hazelnut flour, potato starch, and half teaspoon of sea salt. 4. Place one of the turkey tenders in a large sealable plastic bag. Squeeze the air out and seal the bag. Pound the turkey until it is about 1/2 inch thick. 5. Take the turkey out of the bag and sprinkle it with sea salt, pepper, and rosemary on both sides. Spread about half a cup of cranberry sauce onto one side of the turkey, then fold it or roll it over, so the cranberry sauce is on the inside. 6. Repeat with the other turkey tender. 7. Heat your skillet over medium heat while you do the next step. Use a brush to wipe egg wash all over the outside of the turkey tenders. Then use your fingers to press the hazelnut mixture all over them, as well. 8. Carefully place the tenders into your hot pan. Cook them on each side, until they turn a nice golden brown. 9. When both sides of the turkey tenders are done, move the pan into your oven to complete the cooking. Continue to bake for another 20 minutes, or until the turkey is completely cooked through. Slice and enjoy warm!

Nutrition Information

Per Serving:
Calories: 264; Total Fat: 7 g; Saturated Fat: 1 g; Monounsaturated Fat: 0 g; Polyunsaturated Fat: 1 g; Cholesterol: 54 mg; Sodium: 517mg; Potassium: 357 mg; Carbohydrate: 41 g; Fiber: 4 g; Sugar: 40 g; Protein: 13 g
Nutrition Bonus:
Vitamin C: 351%; Vit A: 27%; Iron: 21%; Calcium: 8%;

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Tiffany Kingsley Contributor
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