Thanksgiving Recipe from Lancaster Central Market November 14, 2014 By Amber Strazzo Thanksgiving is synonymous with turkey, and who better to get a turkey recipe from than the Turkey Lady at Lancaster Central Market! Sue passed along a recipe from one of her customers for stuffed turkey tenderloins. Stuffed with chevre and fresh spinach, it would work well as an alternative to a whole turkey on Thanksgiving, or as pre- or post-Thanksgiving meal. See the full recipe below! You can easily purchase all of the ingredients in one quick trip to the Lancaster Central Market. Turkey tenderloins from the Turkey Lady, spices from the Herb Shop, spinach from any one of the great produces stands, and chevre from Linden Dale Farms – they even have cranberry chevre for the holidays! During Thanksgiving week, Lancaster Central Market will be open special hours: Tuesday – 6 AM – 4 PM Wednesday – 6 AM – 2 PM Friday – 6 AM – 4 PM and 5 – 8 PM (for the Mayor’s Tree Lighting) Saturday – 6 AM – 2 PM Stuffed Turkey Tenderloins 4 turkey breast tenderloins (10 to 12 ounces each) 4 cups fresh spinach, chopped 6 ounces (about 1.5 cups) fresh chevre (plain or flavored) or crumbled feta 2 tablespoons olive oil 2 teaspoons paprika 1 teaspoon salt ½ teaspoon black pepper ¼ teaspoon cayenne pepper Preheat oven to 375 degrees Fahrenheit. Cutting lengthwise from side to side, make a pocket in each tenderloin. In a large bowl, combine the chopped spinach, chevre and black pepper. Spoon mixture into pockets. To secure the stuffing, tie tenderloins with 100% cotton string or use wooden skewers. In another bowl, combine the olive oil, paprika, salt and cayenne pepper. Brush the olive oil mixture onto each tenderloin, then wrap the tenderloins in plastic wrap and refrigerate for 4 hours or overnight. Bake tenderloins uncovered in a shallow roasting pan for 40 minutes, adding time if tenderloins are thick. Slice tenderloins crosswise and serve.