For a printable version of this recipe and complete ingredients listing, click here.
If you’re still game for buying turkey after Thanksgiving Day has passed, you can score some wild deals on freezable meat. (Haha. Get it? “Game” and “Wild”? Oh, nevermind.)
Now that Thanksgiving’s out of the way, grocery stores are trying to clear out all things fowl–and you can really score big on all sorts of stuff, not just whole fryers.
I landed a deal last week on a marinated turkey tenderloin roast (originally priced at $6.99) for only $2.19 on manager’s special! Having no idea what to make out of it, and keeping only one goal in mind (making it taste like anything other than more plain old turkey after the holiday), this tasty little dish was born.
Actually, because I hate going grocery shopping, I made this out of things I already had in my fridge and cabinet, but the finished result looked and tasted like I’d bought all the ingredients just for this recipe! And although I generally am not a fan of casseroles made out of condensed soup (they usually come out too salty and gelatinous for my tastes),
the orange juice really helps turn this soup-based casserole into a delicious stew that isn’t too sweet OR salty!
Begin by preheating oven to 400 degrees. Chop 3 large carrots and 2 celery ribs into fine pieces.
Place vegetables in a 9″x12″ glass baking dish. Sliver half of a yellow onion into extremely thin strands and add to the vegetables.
Next, drain 2 small cans of mushroom stems & pieces and add to the casserole dish.
Hollow out a section in the middle of the vegetable casserole large enough to hold a thawed, 1-lb. turkey tenderloin. Place meat in center of dish and let vegetables pile around it.
Using a spoon, empty one can of condensed cream of chicken soup by placing large dollops on and around the meat and vegetables.
Pour 1 cup chicken stock (or broth) over the mixture and squeeze (or pour) about 4 tablespoons orange juice over the dish.
Spread the now-wet dollops of condensed soup lazily over the top of the casserole.
Place uncovered casserole in oven and bake approximately 45 minutes, or until meat thermometer reaches a minimum of 160 degrees.
Remove from oven, slice meat and allow to cool about 5 minutes before serving. Pile creamy vegetable mixture on and around tenderloin medallions.
Serve over rice, pasta, egg noodles or plain white bread if desired, or eat alone as a stew.