This simple Prosciutto Wrapped Stuffed Turkey Tenderloin recipe is stuffed with apples and kale for a wholesome, high-protein dinner. Excellent for a small Thanksgiving or a fall weeknight meal.
Why You’ll Love This Turkey Tenderloin Recipe
If you happen to’re having turkey on a weeknight, it’s in all probability within the type of floor turkey, like this Air Fryer Turkey Meatloaf or a Turkey Burger Recipe. However turkey tenderloin is value including to your meal plan. It’s a pleasant approach to change issues up and this Prosciutto Wrapped Stuffed Turkey Tenderloin is so scrumptious!
- A number of fall taste: Hearty kale and candy apples, mixed with the turkey, make this turkey tenderloin recipe superb for fall.
- Feels indulgent: The prosciutto and cheese add richness—and since a bit goes a good distance with each, you’re capable of actually amp up the flavour of the dish, but it surely’s nonetheless a wholesome, high-protein dinner.
- Versatile: Serve this for a small Thanksgiving, a weeknight when you might have a bit additional time to cook dinner, or a Sunday dinner with the household.
Elements You’ll Want
Listed here are all of the components for this stuffed turkey tenderloin recipe. See the recipe card beneath for the precise measurements.
- Prosciutto to wrap across the turkey tenderloin, which makes for a implausible crispy outer layer.
- Turkey Tenderloin, or a small boneless breast. Butterfly and pound the rooster.
- Unsalted Butter for cooking the filling.
- Apple: I used golden scrumptious, however one other selection that holds its form effectively when cooked or baked will work.
- Leek: Whites and lightweight inexperienced solely. It can save you the darkish inexperienced half for making broth.
- Garlic for savory taste.
- Tuscan Kale, chopped finely for stuffing into the turkey tenderloin. If wanted, you possibly can swap in curly kale.
- Fontina Cheese, or one other melty cheese that might pair effectively with the flavors on this recipe, like gouda, havarti, or gruyere.
- Complete Grain Mustard: This provides a pleasant pop of taste and a few complexity.
- Low Sodium Hen Broth, to maintain the turkey tenderloin moist and for utilizing as a base for the sauce.
- Contemporary Herbs: Sage and thyme infuse the turkey with taste because it roasts.
Methods to Make Prosciutto Wrapped Stuffed Turkey Tenderloin
Right here’s a step-by-step information to creating this stuffed turkey tenderloin recipe. See the recipe card on the backside for printable instructions.
- Put together: Preheat your oven to 375°F and lay the prosciutto on a big piece of plastic wrap, barely overlapping the slices. Set the turkey on the prosciutto.
- Make the filling: Soften the butter in a sauté pan over medium-low warmth, then add the apple, leek, and garlic. Cook dinner till softened, then take away from warmth and stir within the kale. As soon as cooled, stir within the fontina and ½ tablespoon of mustard.
- Fill and roll: Unfold the filling over the turkey, leaving a 1-inch border on one facet. Use the plastic wrap that will help you tightly roll the turkey.
- Crisp the prosciutto: Coat an oven-safe skillet with oil. Add the turkey tenderloin with the seam facet down and crisp on the stovetop. Pour within the broth and add the sage and thyme.
- Roast: Cook dinner for half-hour, then improve the temperature to 400ºF and cook dinner 10 minutes extra, or till the prosciutto is crisp and the turkey reaches 160ºF.
- Relaxation: Let the turkey relaxation within the pan for 7 to 10 minutes. Add the remaining mustard to the sauce and, if desired, cut back the sauce to make it thicker, like a gravy.
Ideas for Success
- Don’t cook dinner the kale: Keep away from pre-cooking the kale so the juices launched throughout cooking go into the turkey! Take away the pan from warmth after which stir the kale into the filling.
- Maintain the turkey tenderloin moist: The prosciutto wrap helps the turkey breast keep moist, so if you wish to skip the prosciutto, I like to recommend utilizing a turkey breast, preserving the pores and skin on, and seasoning the turkey with salt.
- Roll the turkey tightly: This helps it keep collectively and it’ll look nicer whenever you slice it.
Variations
- Pork: If you happen to can’t discover turkey tenderloin, a pork tenderloin works too!
- Swap the kale: Strive Swiss or rainbow chard as an alternative. The stems might be cooked with the leeks.
- Use shallots as an alternative of leeks: Chopped shallots can have a stronger onion taste, however nonetheless not as sturdy as common onions. They’re a great choice when leeks aren’t in season or are costly.
- Add cranberries: Dried cranberries will add one other layer of taste and a few coloration to the filling.
What to Serve With This Turkey Tenderloin Recipe
These wholesome facet dishes will all pair effectively with stuffed turkey tenderloin.
Correct Storage
- Fridge: Switch leftover stuffed turkey tenderloin to an hermetic container or wrap it in foil. It’s going to final 3 to 4 days within the fridge.
- Freezer: Freeze leftovers wrapped in plastic after which foil or in a zip-top freezer bag for as much as 2 months. Thaw within the fridge earlier than reheating.
- To reheat: Place the turkey tenderloin in a baking dish with a splash of water or rooster broth. Cowl with foil and bake at 325ºF till heated by way of. The microwave additionally works for particular person parts.
Yield: servings (1 stuffed slice + ¼ cup gravy)
- 5 ounces thinly sliced prosciutto, about 8-10 slices
- 1 ½ pound turkey tenderloin, or small boneless breast, butterflied & pounded to have the ability to stuff
- 1 tablespoon unsalted butter
- 1 cup apple, peeled & chopped (I used 1 golden scrumptious)
- ½ cup leek, whites and lightweight inexperienced solely, finely chopped (from 1)
- 2 cloves garlic, minced
- 1 cup Tuscan kale, finely chopped
- ½ cup fontina cheese, lower into small cubes
- 1 ½ tablespoon complete grain mustard, divided
- 1 ½ cup low sodium rooster broth
- 2 sprigs recent sage
- 2 sprigs recent thyme
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Preheat the oven to 375°F.
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Lay prosciutto evenly on a big piece of plastic wrap, barely overlapping. Place butterflied (and pounded to an excellent thickness) turkey on prime of the prosciutto. Reserve.
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In a small saute pan soften the butter over medium low warmth, add apple, leek & garlic. Saute till simply mushy, about 3 to five minutes. Take away from warmth and add kale, combine and reserve. When the combination if cool, add fontina & ½ tablespoon of the mustard.
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Place filling on prime of the pounded turkey leaving about 1” of empty area on one facet of the turkey.
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Utilizing the plastic wrap as a assist/information, tightly roll the turkey/prosciutto.*
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Spray a big, oven protected, pan with oil and add the turkey with the prosciutto seam down within the pan to seal the seam. As soon as it has began to crisp, about 2-4 minutes, add rooster broth, sage & thyme to the pan.
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Switch to the oven and roast, half-hour. Increase temperature to 400°F and cook dinner to crisp prosciutto for 10 extra minutes, till the turkey has an inside temp of 160 to 165F. Let turkey relaxation within the pan for 7-10 minutes (vital so it’s tremendous juicy). Whenever you take the turkey out to relaxation, add the remaining mustard to the sauce. If desired, the sauce might be barely decreased at this level. Take away herbs earlier than serving.
Final Step:
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- The apple/kale combination ought to yield about 1½ cups.
- Keep away from pre-cooking the kale so the juices launched throughout cooking go into the turkey!
- The prosciutto wrap helps the turkey breast to remain moist, if skipping this step– be sure to make use of a turkey breast & maintain the pores and skin on, including salt since we don’t use any right here.
Energy: 361 kcal, Carbohydrates: 8.5 g, Protein: 45.5 g, Fats: 15 g, Saturated Fats: 7 g, Ldl cholesterol: 133 mg, Sodium: 575 mg, Fiber: 2 g, Sugar: 4 g, Vitamin C: 9 mg