Lunch: Tex-Mex Turkey Tenders and Stuffing

Recipe by Woman's Day Kitchen Holiday or not, it's always a good time for turkey and stuffing. This version kicks things up by adding sautéed veggies, chorizo and cumin to the stuffing mixture and serving it with chili powder–topped turkey breast.

Ingredients

1 tbsp. oil
1 medium zucchini (about 6 oz)
1 red bell pepper
1 small onion
3 oz. chorizo sausage
1 tsp. ground cumin
3 c. cornbread stuffing mix
1 package homestyle turkey breast tenderloins (2 tenderloins per pkg)
1/2 tsp. chili powder

Instructions

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