To Make the Stuffing

1. Heat oil and butter in a large skillet or saute pan over medium heat.
2. Add celery and onion to pan and cook, stirring frequently, for 7-8 minutes, or until soft and golden.
3. Add garlic and poultry seasoning to celery and onion and cook for 1 additional minute.
4. Add cooked vegetables to a large mixing bowl. Add bread cubes and cranberries. Slowly stir in the chicken broth, until bread cubes are moist, but not completely soggy (you may not need the whole cup of chicken broth.) Season to taste with salt and pepper.
5. Set aside while you prepare the turkey.

To make the Stuffed Turkey Tenderloin

1. Preheat oven to 400 degrees Fahrenheit
2. Lightly grease a baking dish or cast iron skillet
3. Slice each tenderloin in half lengthwise so that you have 4 pieces of tenderloin.
4. Place each tenderloin piece in prepared baking dish or skillet, cut-side facing up
5. Cut a pocket in the top of each tenderloin piece, taking care not slice the whole way through the tenderloin. Brush each piece with butter and season with a pinch of salt and pepper.
6. Place a scoop of stuffing in each turkey pocket. Pull the sides of the pocket up around the stuffing to form a turkey “boat” with stuffing in the middle. Secure with a few toothpicks, or with cotton cooking twine. If you have more stuffing than will fit into the turkey, just nestle the extra stuffing around the outside of the turkey in the pan.
7. Bake for 25-30 minutes or until turkey reaches 165 degrees Fahrenheit in the center.