Turkey Tenderloins With Mushroom Stuffing

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1 1/2 cups boiling water

1 cup dried porcini mushrooms (about 1 ounce)

1 tablespoon butter

1/4 cup finely chopped shallots

1 1/2 cups finely chopped cremini or button mushrooms (about 3 ounces)

3/4 teaspoon salt, divided

1/4 teaspoon freshly ground black pepper, divided

2 tablespoons Madeira or port wine

1 1/2 teaspoons chopped fresh thyme

2 (10-ounce) turkey tenderloins

1 1/2 tablespoons all-purpose flour, divided

2 teaspoons olive oil

1/2 cup fat-free, less-sodium chicken broth

1/2 cup 1% low-fat milk

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