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© Meredith Corporation. All rights reserved. Used with permission.
Heat butter in a large skillet over medium heat. Add onion. Cover and cook for 13 to 15 minutes or until onion is tender, stirring occasionally. Cook, uncovered, for 3 to 5 minutes more or until onion is golden brown, stirring frequently. Remove from heat. Sprinkle with salt and pepper. Add brandy, stirring to scrape up any browned bits from bottom of pan. Stir in dried apricots. Cover and let stand about 15 minutes or until liquid is absorbed. Stir in cream cheese until melted.
Meanwhile, preheat oven to 400°F. Line a large baking sheet with foil. Place a rack in the foil-lined pan; set aside. Make a lengthwise cut down the center of each turkey tenderloin, cutting almost to, but not through, the other side. Spread open. Place each tenderloin between two pieces of plastic wrap. Working from the center to the edges, pound turkey lightly with the flat side of a meat mallet until about 1/4 inch thick. Remove plastic wrap.
Spread stuffing over turkey portions to within 1 inch of the edges. Sprinkle with almonds. Starting from a long side, roll up each portion into a spiral. Tie at 2-inch intervals with 100-percent-cotton kitchen string. Brush rolls with oil and sprinkle with additional salt and garlic herb seasoning. Place rolls on the rack in the prepared baking pan.
Roast, uncovered, for 35 to 40 minutes or until turkey is no longer pink (170°F). Remove from oven. Cover loosely with foil; let stand for 10 minutes before slicing. Remove and discard string. Cut each roll into 10 to 12 slices. Serve warm. If desired, serve on toasted baguette slices lined with arugula leaves.