Parmesan Apple Stuffed Turkey Tenderloin

A stuffed turkey tenderloin on a platter.

Our extended family is pretty large, so when we get together for the holidays, there’s a lot of food — a big smoked turkey and/or ham, lots of sides and at least 2-3 desserts is the norm.  But if you’re not feeding an army, do you really want to saddle yourself with an 18-lb. bird?   If the answer is “no”, but you still crave the the flavors of the holidays, I’ve got the perfect option for you.  Parmesan Apple Stuffed Turkey Tenderloins.

chopped apples and herbs
crisping pancetta

Real turkey and real stuffing — just not real big!  And the best part of this meal is that it won’t take you all day to make!  In fact, the tenderloins cook in about half an hour.    Yep!

sautéing veg and herbs
parmigiano reggiano
adding cheese to stuffing

The bread stuffing gets pops of flavor from diced pancetta, sweet-tart apple and umami-rich Parmigiano Reggiano.  The authentic parmesan (look for the telltale pinpricks on the rind to be sure you’re getting the real deal and not those cellulose-laden wannabes masquerading as genuine Parmigiano Reggiano).

turkey tenderloins and mallet
pounded turkey tenderloin

Turkey tenderloins are nearly as big as pork tenderloins and weigh about three quarters of a pound each.  To prepare them, place the tenderloin between two pieces of parchment paper on a solid surface and use the flat side of a meat mallet to pound them to about 1/3″ thick.

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stuffing tenderloin

Then lay prosciutto slices side by side and rest the flattened tenderloin on top, perpendicular to the prosciutto slices.  Fill the center of the tenderloins with stuffing and carefully fold over the prosciutto and tenderloin in a kind of jellyroll fashion.  Secure the rolls snugly with kitchen twine and roast.

rolling and tying tenderloin
Rolled and tied turkey tenderloins stuffed with dressing.

It only takes about 30 minutes in the oven and about 5 minutes of rest before its ready.  And while they cook, you can whip up the sage and wine gravy.  That only takes about 10 minutes.

extra stuffing
stuffing baked

If you wind up with a little leftover stuffing (like I did), spray a few ramekins with vegetable spray and fill them with the remaining stuffing.  Dot with a little butter and bake for slightly less time than the turkey, just until it’s browned and crisp on top.   Pour some good wine and enjoy your Thanksgiving!

Serving sliced stuffed turkey tenderloin on a platter.

More holiday entrees:

A closeup of the stuffed turkey tenderloins.

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Parmesan Apple Stuffed Turkey Tenderloin
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4.43 from 14 votes

Parmesan Apple Stuffed Turkey Tenderloins

Tender, juicy turkey tenderloin with a savory parmesan apple stuffing and sage wine gravy! Ready in just over an hour!
Author: Lisa Lotts
Course Main Course
Cuisine American
Keyword stuffing, thanksgiving, turkey
Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings 4

INGREDIENTS:

  • 2 turkey tenderloin about 8-10 ounces each
  • 1 tablespoon olive oil
  • 2 ounces pancetta finely diced
  • 1 cup onion chopped
  • 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 slices 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
  • 1 large apple gala, fuji or granny smith work well, peeled, seeded and chopped into 1/2″ pieces

DIRECTIONS:

  • 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 the olive oil over medium high heat. Add the 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 the onions, celery and apples to the pan and cook, stirring occasionally, until the vegetables and apple become slightly translucent and tender, stir in the sage, rosemary and pepper and cook for an additional minute until fragrant. Remove from heat and add the breadcrumbs and pancetta and toss to coat. Drizzle 1/2 cup of 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 parmesan cheese and toss to combine.
  • Lay a piece of parchment paper on a flat, solid surface and one at a time, place one 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 1/4-1/3″ thick, flipping halfway through pounding. Be careful not to tear the flesh. Set aside and continue with the second tenderloin. Set aside. Lay 3 slices of prosciutto lengthwise, side by side and slightly overlapping. Lay one tenderloin on top of the prosciutto horizontal 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 an ovenproof ramekin 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.
  • While turkey is cooking, make the gravy. Melt the butter in a small saucepan over medium high heat and add the sage leaf, cook for about a minute, then add the flour and whisk, cooking for about a minute. Add the wine, whisking constantly and cook for 30-45 seconds then whisk in the chicken broth — continue stirring and cooking until mixture comes to a boil. Reduce heat to a light bubble and continue to cook for one minute. Add the cream and maple syrup and 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:

Calories: 356kcal | Carbohydrates: 23g | Protein: 12g | Fat: 22g | Saturated Fat: 9g | Cholesterol: 38mg | Sodium: 726mg | Potassium: 269mg | Fiber: 2g | Sugar: 5g | Vitamin A: 285IU | Vitamin C: 6.4mg | Calcium: 206mg | Iron: 1.5mg

Don’t Forget To “Pin It” For Later!

Easy Parmesan Apple Stuffed Turkey Tenderloin is a Thanksgiving meal for a smaller crowd. Homemade stuffing and gravy adds a holiday feel to any occasion!

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43 Comments

  1. 5 stars
    Highly recommend trying this recipe.
    I prepared this dish the night before with the exception of the gravy and the other sides. All I had to do was pop it in the oven and relax .
    So flavorful so good!!!
    If you enjoy sage the way I do add more!!

  2. 5 stars
    Love this recipe! Just got an air fryer wondering if I can cook it there and for how long, again loved it & so did the husband

    1. I’ve only made this in the oven, never tried in an air fryer. I guess it would depend on how large the air fryer is to accommodate the tenderloins. I’m sure it could be done. Try cooking for about 25-30 minutes total and flipping the turkey halfway through. Use a good meat thermometer to verify the turkey is cooked through, for poultry it’s 165°F.

  3. Andrea DiBlasi says:

    5 stars
    First…we love this recipe. We have made out several times before. One quick question have hou ever prepped them a day a head. Would love to make these 23rd of December so when we’re get home…we from mass on Christmas Eve we can just pop them in the oven.

    1. Hi Andr?a! I’m so glad you like this recipe. I would think they’d keep fine for one day in the refrigerator. Enjoy!