TURKEY STUFFED WITH GOAT CHEESE AND WALNUTS
WITH A BLUEBERRY-PORT SAUCE

4 turkey tenderloins, pounded flat
4 oz goat cheese, softened
1/2 cup frozen spinach, defrosted
1/2 tsp lemon zest
1/4 cup walnuts, toasted
2 cloves garlic, minced
2 tbsp olive oil
FOR THE SAUCE:
1/3 cup red wine vinegar
1/2 cup port wine
2 tbsp minced shallots
2 sprigs fresh thyme
1 bay leaf
1/2 cup chicken broth
2 cups blueberries (you can use frozen)
salt and pepper
Optional: 1 additional clove garlic, minced
Garnish: Thyme leaves or chopped parsley

Mix the room temperature goat cheese with the toasted walnuts, garlic, spinach and zest. Set aside.

Pound out your tenderloins and season with some salt and pepper. Spread some of the cheese mixture on the flattened turkey and roll up. If you want to get fancy you can tie these up.

Preheat the oven to 350 degrees F and get an oven-proof skillet on the stove top over medium high heat. Add the oil and brown the turkey rolls on each side.

Place in the oven and finish cooking for about 10-20 minutes. At 165 degrees, remove the turkey rolls and let rest.

Start the sauce before you start the turkey. You can get it to the syrupy stage and then let it sit while you get the turkey to the point when it goes in the oven. Then finish the sauce while the turkey bakes and then rests (covered with foil) for about 10 minutes.

TO MAKE THE SAUCE:
In a medium saucepan combine the vinegar, port, shallots, garlic (if using), thyme, and bay leaf over high heat. Bring to a boil and reduce mixture by about 2/3, or until thick and syrupy, about 10 to 12 minutes.

Add blueberries and chicken broth. Bring the mixture to a low boil and cook until blueberries are softened and sauce is a thickened, syrupy consistency, 12-14 minutes. Season with salt and pepper. Pour any accumulated turkey drippings into the sauce. Taste for seasoning.

Spoon over plated stuffed turkey tenderloin.