This recipe came from the newspaper.

TURKEY TENDERLOINS WITH
WILD RICE CRANBERRY STUFFING

1 can (15 ounces) chicken and wild rice soup (Wolfgang Puck makes one)
1/4 cup unsalted butter
1 package (6 ounces) instant stuffing mix, any flavor
1/3 cup sweetened dried cranberries (Craisins)
2 boneless turkey breast tenderloins, about 1 pound total (can substitute boneless, skinless chicken breasts)

Preheat oven to 325 degrees F. In a medium saucepan, bring soup and butter to a boil over medium heat. Stir in stuffing mix and cranberries, remove pot from heat, cover and let sit 5 minutes.

Cut a slit in the thickest part of each turkey breast, forming a pocket. Place turkey breasts in an 8-inch or larger greased baking dish. Spoon some stuffing into each breast, securing with toothpick if necessary. Spoon remaining stuffing around the turkey in the baking dish.

Bake for 45 minutes, or until turkey is done (when the meat is no longer pink and the juices run clear).

If desired, cut each breast in half or into medallions before serving.

Serve with the stuffing.

Makes 4 servings.