Parmesan Apple Stuffed Turkey Tenderloins
Last weekend, after a stroll through our local farmer's market, I came home with my arms full of fresh ingredients just begging to be turned into something cozy and delicious. That’s when inspiration struck. I decided to whip up Parmesan Apple Stuffed Turkey Tenderloins — a dish that perfectly balances the savory with a touch of sweet, and comes together like a breeze. Alex claims it's the ultimate “fall on a plate” meal, especially for apres-soccer game dinners. You can prep this on a lazy Sunday, and it makes for a fantastic family feast. If this sounds like your type of weeknight magic, check out our Creamy Mango Banana Smoothie for the perfect sweet finish.
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Why you’ll love this recipe
This recipe is a wonderful way to enjoy turkey beyond the holidays. The combination of apple, Parmigiano Reggiano, and tender turkey creates a mouthwatering meal that feels both special and everyday-friendly. Plus, the crispy pancetta and the melt-in-your-mouth prosciutto layers deliver flavors that even the pickiest eater won’t resist. It’s comforting and surprisingly easy — just right for those nights when you want a meal that practically cooks itself while you tackle homework with the kids.
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 fresh sage, finely minced
- 1 teaspoon fresh rosemary, 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
- Salt and pepper to taste
For the gravy:
- 1 tablespoon butter
- 1 leaf fresh sage
- 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
Step-by-step instructions
- Preheat the oven to 375°. Line a sheet pan with parchment paper and place an oven-safe wire rack over it.
- In a large skillet, heat 1 tablespoon of olive oil over medium high heat. Add pancetta and cook until it renders some fat and begins to crisp. Transfer pancetta to a small bowl.
- Add onion, celery, and apple to the pan, cooking until slightly translucent and tender. Stir in sage, rosemary, and black pepper; cook for an additional minute.
- Remove from heat, add bread and crisped pancetta, and toss to coat. Drizzle ½ cup chicken broth over the bread and mix well. Add more broth if necessary until bread is moist but not soaked. Stir in Parmigiano Reggiano.
- Lay parchment on a flat surface. Place one turkey tenderloin in the center, cover with another piece of parchment, and use a meat mallet to pound the tenderloin to about ¼-⅓” thick. Repeat with the second tenderloin.
- Lay prosciutto slices lengthwise, slightly overlapping. Place one tenderloin on top, fill with stuffing, and roll prosciutto and turkey around the stuffing. Secure with kitchen string.
- Place the turkey rolls on the wire rack and roast for 30-35 minutes or until turkey reaches 160°.
- If there's leftover stuffing, place it in a greased ramekin and dot with butter. Bake alongside the turkey for 10-15 minutes.
- For the gravy, melt butter in a small saucepan, add sage, and cook for about a minute. Add flour, whisk, and cook for another minute.
- Whisk in white wine and cook for 30-45 seconds. Then add chicken stock and continue whisking until mixture comes to a boil. Lower heat and cook for one more minute.
- Stir in heavy cream, maple syrup, and gravy master (if desired). Season with salt and pepper to taste.
- Remove turkey from the oven and let it rest for five minutes before carving. Slice into one-inch wide pieces and serve with gravy and extra stuffing.
Recipe tips & variations
If you’re like me and often end up with bits and pieces left over, you can use any type of bread for the stuffing — I’ve even used a mix of rolls and sandwich bread. Not into pancetta or prosciutto? Swap in some thinly sliced ham or bacon for comparable results. Playing with herbs can also be fun; try thyme if you’re out of rosemary.
Storage & reheating
To store leftovers, wrap them tightly in plastic or place them in an airtight container, and refrigerate for up to three days. For longer storage, slice and freeze individual portions, reheating them gently in the oven — covered with foil — at 325°F until warmed through.
FAQs
How do you keep the stuffed turkey tenderloins from falling apart while baking?
Securing the turkey rolls with kitchen string ensures that they stay snug and don’t unravel in the oven.
Can I prepare the parmesan apple stuffing ahead of time?
Absolutely! You can make the stuffing up to a day in advance. Just keep it refrigerated, and bring it to room temperature before using it to stuff the tenderloins.
What is the best way to ensure the turkey tenderloin stays juicy and tender?
Pounding the turkey to an even thickness and cooking it to exactly 160° before resting ensures juicy results. Letting it rest allows the juices to redistribute, keeping the meat tender.
Can I substitute the prosciutto or pancetta with another ingredient?
You sure can! Thinly sliced ham or bacon makes a great alternative if prosciutto or pancetta is hard to come by.
Recipes you may like
Discover more delicious, family-friendly meals with these recipes: Gluten-Free Lemon Crinkle Cookies, Creamy Mango Banana Smoothie, and Pineapple Green Smoothie.
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Parmesan Apple Stuffed Turkey Tenderloins
- Total Time: 1 hour 5 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A cozy and delicious dish featuring turkey tenderloins stuffed with Parmesan and apple, perfect for a family feast.
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 fresh sage, finely minced
- 1 teaspoon fresh rosemary, 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
- Salt and pepper to taste
- 1 tablespoon butter
- 1 leaf fresh sage
- 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 parchment paper and place an oven-safe wire rack over it.
- In a large skillet, heat 1 tablespoon of olive oil over medium high heat. Add pancetta and cook until it renders some fat and begins to crisp. Transfer pancetta to a small bowl.
- Add onion, celery, and apple to the pan, cooking until slightly translucent and tender. Stir in sage, rosemary, and black pepper; cook for an additional minute.
- Remove from heat, add bread and crisped pancetta, and toss to coat. Drizzle ½ cup chicken broth over the bread and mix well. Add more broth if necessary until bread is moist but not soaked. Stir in Parmigiano Reggiano.
- Lay parchment on a flat surface. Place one turkey tenderloin in the center, cover with another piece of parchment, and use a meat mallet to pound the tenderloin to about ¼-⅓” thick. Repeat with the second tenderloin.
- Lay prosciutto slices lengthwise, slightly overlapping. Place one tenderloin on top, fill with stuffing, and roll prosciutto and turkey around the stuffing. Secure with kitchen string.
- Place the turkey rolls on the wire rack and roast for 30-35 minutes or until turkey reaches 160°.
- If there's leftover stuffing, place it in a greased ramekin and dot with butter. Bake alongside the turkey for 10-15 minutes.
- For the gravy, melt butter in a small saucepan, add sage, and cook for about a minute. Add flour, whisk, and cook for another minute.
- Whisk in white wine and cook for 30-45 seconds. Then add chicken stock and continue whisking until mixture comes to a boil. Lower heat and cook for one more minute.
- Stir in heavy cream, maple syrup, and gravy master (if desired). Season with salt and pepper to taste.
- Remove turkey from the oven and let it rest for five minutes before carving. Slice into one-inch wide pieces and serve with gravy and extra stuffing.
Notes
- If you’re like me and often end up with bits and pieces left over, you can use any type of bread for the stuffing.
- Not into pancetta or prosciutto? Swap in some thinly sliced ham or bacon for comparable results.
- Try thyme if you’re out of rosemary.
- To store leftovers, wrap them tightly in plastic or place them in an airtight container, and refrigerate for up to three days.
- Slic and freeze individual portions for longer storage, reheating gently in the oven at 325°F until warmed through.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed tenderloin
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg
