Turkey Tenderloins with Wild Rice Cranberry Stuffing

1 (15 ounce) can chicken and wild rice soup
1/4 cup unsalted butter
1 (6 ounce) package instant stuffing mix, any flavor
1/3 cup sweetened dried cranberries
2 (8 ounce) boneless turkey breast tenderloins

Heat 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 square or larger greased baking dish. Spoon some stuffing into each breast, securing with wooden picks 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.

Approximate values per serving (based on 4): 495 calories, 16 g fat, 106 mg cholesterol, 35 g protein, 47 g carbohydrates, 2 g fiber, 1,162 mg sodium, 29 percent calories from fat