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Preheat the oven to 425 degrees.
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Melt the 4tbsp of butter in a large frying pan. Sautee the onions in the butter until clear, then add the celery. Cook until the celery is slightly tender.
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In large bowl place ½ C veggie broth and 1 egg. Add the stuffing and mix until moist. You’ll probably need to use your hands.
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Add the walnuts, mushrooms, onions, celery, and juices from the pan. Mix together, then add any additional broth needed to make the stuffing relatively wet.
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With a paper towel, gently pat the turkey tenderloins dry. Sprinkle both sides with pepper and salt.
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Melt the remaining 2 tbsp of butter in a small container, and coat both sides of the turkey generously with it using a basting brush.
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Grease the baking dishes, then place stuffing evenly over the bottom and the turkey tenderloins over the top.
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Bake uncovered for 30-35 minutes at 425 degrees, or until turkey is lightly golden on top