Parmesan Apple Stuffed Turkey Tenderloin

22 INGREDIENTS • 14 STEPS • 1HR 15MINS

Parmesan Apple Stuffed Turkey Tenderloin

Recipe

4.0

3 ratings

Tender, juicy turkey tenderloin with a savory parmesan apple stuffing and sage wine gravy! Ready in just over an hour!

Tender, juicy turkey tenderloin with a savory parmesan apple stuffing and sage wine gravy! Ready in just over an hour!

Garlic & Zest

Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.

1HR 15MINS

Total Time

$3.97

Cost Per Serving

Ingredients

Servings

4

us / metric

Turkey

2
(8 oz each)

Turkey Tenderloins

1 Tbsp

1/4 cup

Pancetta, diced

150 g

Onions, chopped

1 stalk

Celery, diced

125 g

Apples, diced

960 mL

Bread

stale, trimmed of crusts, cut into 1" cubes

2 tsp

Fresh Sage, minced

1 tsp

Fresh Rosemary, minced

120 mL

Low-Sodium Chicken Broth

50 g

Parmigiano-Reggiano

1/4 tsp

Ground Black Pepper

8 slices

Prosciutto di Parma, thinly sliced

Gravy

1 Tbsp

1

1 Tbsp

All-Purpose Flour

4 Tbsp

White Wine

180 mL

Chicken Broth

1 Tbsp

Heavy Cream

2 tsp

to taste

to taste

Ground Black Pepper

Nutrition Per Serving

VIEW ALL

Calories

333

Fat

17.7 g

Protein

11.7 g

Carbs

30.3 g

Garlic & Zest

Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.

Cooking Instructions

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step 1

Preheat the oven to 375 degrees F (190 degrees C). Line a sheet pan with a piece of parchment paper and place an oven-safe wire rack over the parchment paper. Set aside.

step 2

In a large skillet, heat the Olive Oil (1 Tbsp) over medium high heat. Add the Pancetta (1/4 cup) and cook until it has rendered some fat and started to crisp. Use a slotted spoon to transfer the pancetta to a small bowl.

step 2 In a large skillet, heat the Olive Oil (1 Tbsp) over medium high heat. Add the Pancetta (1/4 cup) and cook until it has rendered some fat and started to crisp. Use a slotted spoon to transfer the pancetta to a small bowl.

step 3

Add the Onions (150 g), Celery (1 stalk), and Apples (125 g) to the pan and cook, stirring occasionally, until the vegetables and apple become slightly translucent and tender.

step 3 Add the Onions (150 g), Celery (1 stalk), and Apples (125 g) to the pan and cook, stirring occasionally, until the vegetables and apple become slightly translucent and tender.

step 4

Stir in the Fresh Sage (2 tsp), Fresh Rosemary (1 tsp), and Ground Black Pepper (1/4 tsp) and cook for an additional minute until fragrant.

step 5

Remove from heat and add the Bread (960 mL) and pancetta and toss to coat. Drizzle Low-Sodium Chicken Broth (120 mL) over the bread and stir well to mix. If the bread still seems dry, add more broth 1 to 2 tablespoons at a time. Sprinkle Parmigiano-Reggiano (50 g).

step 5 Remove from heat and add the Bread (960 mL) and pancetta and toss to coat. Drizzle Low-Sodium Chicken Broth (120 mL) over the bread and stir well to mix. If the bread still seems dry, add more broth 1 to 2 tablespoons at a time. Sprinkle Parmigiano-Reggiano (50 g).

step 6

Lay a piece of parchment paper on a flat, solid surface and one at a time, place one Turkey Tenderloins (2) in the center. Place another piece of parchment on top of the tenderloin.

step 6 Lay a piece of parchment paper on a flat, solid surface and one at a time, place one Turkey Tenderloins (2) in the center. Place another piece of parchment on top of the tenderloin.

step 7

Use the flat side of a meat mallet to pound the tenderloin down to about 1/4 to 1/3 inch thick, flipping halfway through pounding. Be careful not to tear the flesh. Set aside and continue with the second tenderloin. Set aside.

step 7 Use the flat side of a meat mallet to pound the tenderloin down to about 1/4 to 1/3 inch thick, flipping halfway through pounding. Be careful not to tear the flesh. Set aside and continue with the second tenderloin. Set aside.

step 8

Lay 4 slices of Prosciutto di Parma (8 slices) lengthwise, side by side and slightly overlapping. Lay one tenderloin on top of the prosciutto. Fill the center of the tenderloin with stuffing and turkey around the stuffing, like a jelly roll.

step 8 Lay 4 slices of Prosciutto di Parma (8 slices) lengthwise, side by side and slightly overlapping. Lay one tenderloin on top of the prosciutto. Fill the center of the tenderloin with stuffing and turkey around the stuffing, like a jelly roll.

step 9

Use kitchen string to secure the roll in the middle and at each end. Place the turkey rolls on the wire rack and roast for 30 to 35 minutes or until turkey is cooked to 160 degrees F.

step 9 Use kitchen string to secure the roll in the middle and at each end. Place the turkey rolls on the wire rack and roast for 30 to 35 minutes or until turkey is cooked to 160 degrees F.

step 10

If there is leftover stuffing, spray an ovenproof ramekin with vegetable spray and put the rest of the stuffing in the dish. Dot with Butter (1 Tbsp) cut into very small pieces and bake for 10-15 minutes with the turkey.

step 10 If there is leftover stuffing, spray an ovenproof ramekin with vegetable spray and put the rest of the stuffing in the dish. Dot with Butter (1 Tbsp) cut into very small pieces and bake for 10-15 minutes with the turkey.

step 11

While the turkey is cooking, make the gravy. Melt the remaining butter in a small saucepan over medium-high heat and add the Sage Leaves (1). Cook for about a minute, then add the All-Purpose Flour (1 Tbsp) and whisk, cooking for about a minute.

step 12

Add the White Wine (4 Tbsp), whisking constantly and cook for 30 to 45 seconds, then whisk in the Chicken Broth (180 mL). Continue stirring and cooking until mixture comes to a boil. Reduce heat to a light bubble and continue to cook for 1 minute.

step 13

Add the Heavy Cream (1 Tbsp) and Maple Syrup (2 tsp). Remove from heat and season with Salt (to taste) and Ground Black Pepper (to taste).

step 13 Add the Heavy Cream (1 Tbsp) and Maple Syrup (2 tsp). Remove from heat and season with Salt (to taste) and Ground Black Pepper (to taste).

step 14

Remove from oven and let the turkey rest for 5 minutes before carving. Slice the turkey roll in one inch wide slices. Serve with gravy and extra stuffing.

step 14 Remove from oven and let the turkey rest for 5 minutes before carving. Slice the turkey roll in one inch wide slices. Serve with gravy and extra stuffing.

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