Parmesan Apple Stuffed Turkey Tenderloins
User Reviews
4.4
42 reviews
Good
-
Prep Time
45 mins
-
Cook Time
45 mins
-
Total Time
1 hr 15 mins
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Servings
4
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Calories
356 kcal
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Course
Main Course
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Cuisine
American
Parmesan Apple Stuffed Turkey Tenderloins
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Tender, juicy turkey tenderloin with a savory parmesan apple stuffing and sage wine gravy! Ready in just over an hour!
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Ingredients
- 2 Turkey tenderloin about 8-10 ounces each
- 1 tablespoon olive oil
- 2 ounces pancetta finely diced
- 1 cup onion chopped
- 1 large apple peeled, seeded and diced
- 1 stalk celery diced
- 4 cups bread stale, trimmed of crusts, cut into 1" cubes
- 2 teaspoons sage fresh, finely minced
- 1 teaspoon rosemary fresh, finely minced
- ½-¾ cup chicken stock from rotisserie chicken or low sodium broth
- ½ cup parmigiano reggiano grated
- ¼ teaspoon black pepper medium grind
- 6-8 lices prosciutto thinly sliced
For Gravy
- 1 tablespoon butter
- 1 leaf sage fresh
- 1 tablespoon flour
- ¼ cup white wine
- ¾ cup chicken stock from rotisserie chicken or low-sodium broth
- 1 tablespoon heavy cream
- 2 teaspoons maple syrup
- few drops of Gravy Master optional
- salt and pepper to taste
Instructions
- Preheat the oven to 375°. Line a sheet pan with a piece of parchment paper and place an oven-safe wire rack over the parchment paper. Set aside.
- In a large skillet, heat 1 tablespoon olive oil over medium high heat. Add 2 ounces pancetta and cook until it has rendered some fat and started to crisp. Use a slotted spoon to transfer the pancetta to a small bowl.
- Add 1 cup onion, 1 stalk celery and1 large apple to the pan and cook, stirring occasionally, until the vegetables and apple become slightly translucent and tender.
- Stir in 2 teaspoons sage, 1 teaspoon rosemary and ¼ teaspoon black pepper and cook for an additional minute until fragrant.
- Remove from heat and add 4 cups bread and crisped pancetta and toss to coat. Drizzle 1/2 cup of chicken broth over the bread and stir well to mix. If the bread still seems dry. Add more broth 1-2 tablespoons at a time. Bread should be moist, but not soaked and still hold its shape.
- Sprinkle on the ½ cup Parmigiano Reggiano and toss to combine.
ASSEMBLE THE TURKEY ROLL:
- Lay a piece of parchment paper on a flat, solid surface and one at a time, place one turkey tenderloin in the center. Place another piece of parchment on top of the tenderloin and use the flat side of a meat mallet to pound the tenderloin down to about ¼-⅓" thick, flipping halfway through pounding. Be careful not to tear the flesh. Set aside and continue with the second tenderloin.
- Lay 3-4 slices of 6-8 slices prosciutto lengthwise, side by side and slightly overlapping. Lay one tenderloin on top of the prosciutto perpendicular to the direction of the prosciutto. Fill the center of the tenderloin with stuffing and carefully roll the prosciutto and turkey around the stuffing, like a jelly roll.
- Use kitchen string to secure the roll in in the middle and at each end. Place the turkey rolls on the wire rack and roast for 30-35 minutes or until turkey is cooked to 160°.
- If there is leftover stuffing, spray ovenproof ramekin or a small baking dish with vegetable spray and put the rest of the stuffing in the dish. Dot with 1 teaspoon butter, cut into very small pieces and bake for 10-15 minutes with the turkey.
FOR THE GRAVY:
- While turkey is cooking, make the gravy. Melt 1 tablespoon butter in a small saucepan over medium high heat and add 1 leaf sage cook for about a minute, then add 1 tablespoon flour and whisk, cooking for about a minute.
- Add ¼ cup white wine, whisking constantly and cook for 30-45 seconds then whisk in ¾ cup chicken stock from rotisserie chicken -- continue stirring and cooking until mixture comes to a boil. Reduce heat to a light bubble and continue to cook for one minute. Add 1 tablespoon heavy cream, 2 teaspoons maple syrup and few drops of gravy master (if desired for color). Remove from heat and season with salt and pepper to taste.
- Remove from oven and let the turkey rest for five minutes before carving. Slice the turkey roll in one inch wide slices. Serve with gravy and extra stuffing.
Nutrition Information
Show Details
Calories
356kcal
(18%)
Carbohydrates
23g
(8%)
Protein
12g
(24%)
Fat
22g
(34%)
Saturated Fat
9g
(45%)
Cholesterol
38mg
(13%)
Sodium
726mg
(30%)
Potassium
269mg
(8%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
285IU
(6%)
Vitamin C
6.4mg
(7%)
Calcium
206mg
(21%)
Iron
1.5mg
(8%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 356 kcal
% Daily Value*
| Calories | 356kcal | 18% |
| Carbohydrates | 23g | 8% |
| Protein | 12g | 24% |
| Fat | 22g | 34% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 38mg | 13% |
| Sodium | 726mg | 30% |
| Potassium | 269mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 285IU | 6% |
| Vitamin C | 6.4mg | 7% |
| Calcium | 206mg | 21% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.4
42 reviews
Good
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