Hy-Vee Recipes and Ideas

Directions

1. Step1

   Place cauliflower florets, 2 quartered oranges, 5 thyme sprigs, and rosemary sprigs in a 6-quart slow cooker. 

2. Step2

   Pat turkey tenderloins dry with paper towels. Place turkey in slow cooker; drizzle with olive oil. Sprinkle with salt and 1/2 teaspoon pepper. Add vegetable stock. Cover and cook on LOW for 2 to 3 hours or until turkey reaches 165 degrees. 

3. Step3

   Transfer turkey to cutting board; loosely cover with foil and let stand for 10 minutes. Meanwhile, strain cooking juices; reserve 2-1/4 cups cooking juices and cauliflower. Discard remaining juices, oranges, and herb sprigs. 

4. Step4

   For gravy, melt butter in a small saucepan over medium heat. Whisk in flour, then slowly whisk in 2 cups reserved cooking juices. Bring to a boil; reduce heat. Simmer, uncovered, for 2 to 3 minutes or until thickened, whisking often. Remove from heat; cover to keep warm. 

5. Step5

   Place cauliflower in a food processor. Add remaining 1/4 cup reserved cooking juices, sour cream, 1 teaspoon chopped thyme, and 1/4 teaspoon pepper. Cover and process until creamy. Transfer to a serving bowl. Sprinkle with remaining 1 teaspoon chopped thyme and remaining 1/4 teaspoon pepper. 

6. Step6

   To serve, slice turkey tenderloins. Garnish with additional thyme sprigs and orange slices, if desired. Serve with gravy and cauliflower.