This simple Prosciutto Wrapped Stuffed Turkey Tenderloin recipe is full of apples and kale for a healthy, high-protein dinner. Perfect for a small Thanksgiving or a fall weeknight meal.
Why You’ll Love This Turkey Tenderloin Recipe
If you’re having turkey on a weeknight, it’s most likely within the type of floor turkey, like this Air Fryer Turkey Meatloaf or a Turkey Burger Recipe. But turkey tenderloin is value including to your meal plan. It’s a pleasant technique to change issues up and this Prosciutto Wrapped Stuffed Turkey Tenderloin is so scrumptious!
- Lots 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 little bit goes a great distance with each, you’re capable of actually amp up the flavour of the dish, nevertheless it’s nonetheless a healthy, high-protein dinner.
- Versatile: Serve this for a small Thanksgiving, a weeknight when you could have a little bit further time to prepare dinner, or a Sunday dinner with the household.
Ingredients You’ll Need
Here are all of the components for this stuffed turkey tenderloin recipe. See the recipe card under for the precise measurements.
- Prosciutto to wrap across the turkey tenderloin, which makes for a unbelievable 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 light-weight inexperienced solely. You can save 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.
- Whole Grain Mustard: This provides a pleasant pop of taste and a few complexity.
- Low Sodium Chicken Broth, to maintain the turkey tenderloin moist and for utilizing as a base for the sauce.
- Fresh Herbs: Sage and thyme infuse the turkey with taste because it roasts.
How to Make Prosciutto Wrapped Stuffed Turkey Tenderloin
Here’s a step-by-step information to creating this stuffed turkey tenderloin recipe. See the recipe card on the backside for printable instructions.
- Prepare: 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: Melt the butter in a sauté pan over medium-low warmth, then add the apple, leek, and garlic. Cook till softened, then take away from warmth and stir within the kale. Once cooled, stir within the fontina and ½ tablespoon of mustard.
- Fill and roll: Spread the filling over the turkey, leaving a 1-inch border on one aspect. Use the plastic wrap that can assist you tightly roll the turkey.
- Crisp the prosciutto: Coat an oven-safe skillet with oil. Add the turkey tenderloin with the seam aspect down and crisp on the stovetop. Pour within the broth and add the sage and thyme.
- Roast: Cook for half-hour, then improve the temperature to 400ºF and prepare dinner 10 minutes extra, or till the prosciutto is crisp and the turkey reaches 160ºF.
- Rest: 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.
Tips for Success
- Don’t prepare dinner the kale: Avoid pre-cooking the kale so the juices launched throughout cooking go into the turkey! Remove the pan from warmth after which stir the kale into the filling.
- Keep 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, protecting 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 possibly can’t discover turkey tenderloin, a pork tenderloin works too!
- Swap the kale: Try Swiss or rainbow chard as an alternative. The stems may be cooked with the leeks.
- Use shallots as an alternative of leeks: Chopped shallots could have a stronger onion taste, however nonetheless not as sturdy as common onions. They are 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 shade to the filling.
What to Serve With This Turkey Tenderloin Recipe
These healthy aspect dishes will all pair effectively with stuffed turkey tenderloin.
Proper Storage
- Refrigerator: Transfer leftover stuffed turkey tenderloin to an hermetic container or wrap it in foil. It will 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. Cover with foil and bake at 325ºF till heated via. 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 light-weight inexperienced solely, finely chopped (from 1)
- 2 cloves garlic, minced
- 1 cup Tuscan kale, finely chopped
- ½ cup fontina cheese, reduce into small cubes
- 1 ½ tablespoon complete grain mustard, divided
- 1 ½ cup low sodium chicken broth
- 2 sprigs contemporary sage
- 2 sprigs contemporary 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 high 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 gentle, about 3 to five minutes. Remove 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 high of the pounded turkey leaving about 1” of empty area on one aspect of the turkey.
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Using the plastic wrap as a assist/information, tightly roll the turkey/prosciutto.*
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Spray a big, oven secure, pan with oil and add the turkey with the prosciutto seam down within the pan to seal the seam. Once it has started to crisp, about 2-4 minutes, add rooster broth, sage & thyme to the pan.
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Transfer to the oven and roast, half-hour. Raise temperature to 400°F and prepare 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). When you’re taking the turkey out to relaxation, add the remaining mustard to the sauce. If desired, the sauce may be barely diminished at this level. Remove herbs earlier than serving.
Last Step:
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- The apple/kale combination ought to yield about 1½ cups.
- Avoid 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 & hold the pores and skin on, including salt since we don’t use any right here.
Calories: 361 kcal, Carbohydrates: 8.5 g, Protein: 45.5 g, Fat: 15 g, Saturated Fat: 7 g, Cholesterol: 133 mg, Sodium: 575 mg, Fiber: 2 g, Sugar: 4 g, Vitamin C: 9 mg
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