This easy prosciutto-wrapped stuffed turkey tenderloin recipe is filled with apples and kale for a healthy, protein-rich dinner. Perfect for a small Thanksgiving or fall weeknight meal.
Why You’ll Love This Turkey Tenderloin Recipe
If you eat turkey during the week, it’s probably in the form of ground turkey, like in our air fryer turkey meatloaf or turkey burger recipes. But turkey tenderloin is worth adding to your meal plan. It’s a great way to change things up and this Prosciutto Wrapped Stuffed Turkey Tenderloin is so delicious!
- Plenty of fall flavor: Rich kale and sweet apples combine with turkey to make this turkey tenderloin recipe perfect for fall.
- I feel generous.: Prosciutto and cheese add richness. Adding a little of both really enhances the flavor of the dish, but still makes for a healthy, high-protein dinner.
- variable: Serve this for a mini Thanksgiving, a weeknight dinner when you have a little time to cook, or a Sunday dinner with the family.
materials needed
Here are all the ingredients for the stuffed turkey tenderloin recipe. See recipe card below for exact measurements.
- prosciutto Wrapping the turkey tenderloin creates a fantastic crispy exterior.
- turkey tenderloinOr small boneless breasts. Take the butterfly and pound the chicken.
- unsalted butter To cook the filling.
- apologize: I used Golden Flavor, but I think other varieties that maintain their shape well when cooked or baked would also be good.
- chives: Only white and light green are available. You can save the dark green part for making broth.
- garlic For a savory taste.
- Tuscan KaleI chopped it finely to add to the turkey tenderloin. You can swap for curly kale if needed.
- Fontina CheeseAlternatively, any melting cheese that goes well with the flavors of this recipe, such as Gouda, Havarti, or Gruyere.
- whole grain mustard: This adds a nice flavor and a bit of complexity.
- low sodium chicken brothKeep the turkey tenderloin moist and use as a base for the sauce.
- fresh herbs: Sage and thyme add flavor to the turkey while roasting.
How to Make Prosciutto-Wrapped Stuffed Turkey Tenderloin
Here’s a step-by-step guide to making this stuffed turkey tenderloin recipe. See recipe card below for printable instructions.
- prepare: Preheat oven to 375°F and place prosciutto, lightly layered, on a large piece of plastic wrap. Place the turkey on top of the prosciutto.
- Make the filling: Melt the butter in a pan over medium heat, then add apples, chives, and garlic. Cook until tender, then remove from heat and stir in kale. Once cooled, stir in fontina and ½ tablespoon of mustard.
- Fill and Roll: Spread the filling over the turkey, leaving a 1-inch border on one side. Use plastic wrap to roll the turkey tightly.
- Make the prosciutto crispy: Apply oil to an oven-safe frying pan. Place the turkey tenderloin, seam side down, on the stovetop until crispy. Pour in the broth and add the sage and thyme.
- roast: Cook for 30 minutes, then increase temperature to 400°F and cook for 10 more minutes, or until prosciutto is crisp and turkey reaches 160°F.
- remain: Leave the turkey in the pan for 7-10 minutes. Add the remaining mustard to the sauce and, if desired, reduce the sauce to thicken like gravy.
Tips for Success
- Don’t Cook Kale: Do not cook kale in advance. The juices released during cooking end up in the turkey! Remove the pan from the heat and stir the kale into the filling.
- Keep Your Turkey Tenderloin Moist: The prosciutto wrap keeps the turkey breast moist, so if you want to omit the prosciutto, we recommend using turkey breast, keeping the skin, and seasoning with salt.
- Roll the turkey tightly.: Helps stick well and looks better when cut.
strain
- pork: If you can’t find turkey tenderloin, pork tenderloin works too!
- Try changing kale: Instead, try using chard or rainbow chard. The stems can be cooked with chives.
- Use shallots instead of leeks: Finely chopped shallots have a stronger onion flavor, but not as strong as regular onions. This is a good choice when chives are out of season or expensive.
- Add cranberries: Dried cranberries add additional flavor and color to the filling.
What to Serve with This Turkey Tenderloin Recipe
This healthy side dish goes well with stuffed turkey tenderloin.
proper storage
- refrigerator: Place the remaining stuffed turkey tenderloin in an airtight container or wrap it in foil. It will last about 3-4 days in the refrigerator.
- freezer: Leftover food can be stored for up to 2 months by wrapping it in plastic, placing it in foil or a zipper bag, and freezing it. Thaw in the refrigerator before reheating.
- To reheat: Place the turkey tenderloin in a baking dish with water or chicken broth. Cover with foil and bake at 325°F until heated through. Microwaves also work on individual parts.
produce: Servings (1 slice + ¼ cup gravy)
- 5 oz. thinly sliced prosciutto, About 8 to 10 pieces
- 1 ½ pound turkey tenderloin, Or boneless small breasts, butterflied and pounded for filling.
- 1 tablespoon unsalted butter
- 1 cup apologize, peeled and chopped (I used 1 Golden Delicious)
- ½ cup chives, Finely chopped white and light greens only (starting from 1)
- 2 cloves garlic, chopped
- 1 cup Tuscan Kale, chopped
- ½ cup Fontina Cheese, cut into small cubes
- 1 ½ tablespoon whole grain mustard, divided
- 1 ½ cup low sodium chicken broth
- 2 twigs fresh sage
- 2 twigs fresh thyme
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Preheat oven to 375°F.
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Arrange the prosciutto evenly on a large piece of plastic wrap, overlapping slightly. Place the butterflied (pounded to an even thickness) turkey on top of the prosciutto. reserve.
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Melt the butter in a small skillet over medium heat, then add the apples, chives, and garlic. Saute until tender, about 3 to 5 minutes. Remove from heat, add kale, mix and reserve. Once the mixture has cooled, add the fontina and ½ tablespoon of mustard.
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Place the filling on top of the pounded turkey, leaving about an inch of open space on one side of the turkey.
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Roll the turkey/prosciutto tightly using plastic wrap.*
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Heat the oil in a large ovenproof pot and place the turkey in the pan, prosciutto seam side down, sealing the seams. Once it starts to crisp, add the chicken broth, sage, and thyme to the pan, about 2 to 4 minutes.
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Transfer to oven and bake for 30 minutes. Increase temperature to 400°F and cook with crispy prosciutto for 10 more minutes, until turkey reaches an internal temperature of 160 to 165 F. Let the turkey sit in the pan for 7 to 10 minutes. (This is important because it’s very juicy.) Add the remaining mustard to the sauce while the turkey rests. You can reduce the sauce slightly at this point if you wish. Remove herbs before serving.
Final step:
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- Apple/kale mixture yields about 1½ cups.
- Don’t pre-cook the kale so the cooking juices get into the turkey!
- The prosciutto wrap helps keep the turkey breast moist. If you’re skipping this step, use turkey breast, keep the skin on, and add salt since we’re not using salt here.
calorie: 406 calorie, carbohydrate: 8.5 g, protein: 51 g, province: 17.5 g, Saturated Fat: 7.5 g, Cholesterol: 151 mg, sodium: 575 mg, fiber: 2 g, sugar: 4 g, Vitamin C: 9 mg
