This easy Prosciutto Wrapped Stuffed Turkey Tenderloin recipe is filled with apples and kale for a healthy, high-protein dinner. Perfect for a small Thanksgiving or a fall weeknight meal.
Why You’ll Love This Turkey Tenderloin Recipe
If you’re having turkey on a weeknight, it’s probably in the form of ground turkey, like this Air Fryer Turkey Meatloaf or a Turkey Burger Recipe. But turkey tenderloin is worth adding to your meal plan. It’s a nice way to change things up and this Prosciutto Wrapped Stuffed Turkey Tenderloin is so delicious!
- Lots of fall flavor: Hearty kale and sweet apples, combined with the turkey, make this turkey tenderloin recipe ideal for fall.
- Feels indulgent: The prosciutto and cheese add richness—and because a little goes a long way with both, you’re able to really amp up the flavor of the dish, but it’s still a healthy, high-protein dinner.
- Versatile: Serve this for a small Thanksgiving, a weeknight when you have a little extra time to cook, or a Sunday dinner with the family.
Ingredients You’ll Need
Here are all the ingredients for this stuffed turkey tenderloin recipe. See the recipe card below for the exact measurements.
- Prosciutto to wrap around the turkey tenderloin, which makes for a fantastic crispy outer layer.
- Turkey Tenderloin, or a small boneless breast. Butterfly and pound the chicken.
- Unsalted Butter for cooking the filling.
- Apple: I used golden delicious, but another variety that holds its shape well when cooked or baked will work.
- Leek: Whites and light green only. You can save the dark green part for making broth.
- Garlic for savory flavor.
- Tuscan Kale, chopped finely for stuffing into the turkey tenderloin. If needed, you can swap in curly kale.
- Fontina Cheese, or another melty cheese that would pair well with the flavors in this recipe, like gouda, havarti, or gruyere.
- Whole Grain Mustard: This adds a nice pop of flavor and some complexity.
- Low Sodium Chicken Broth, to keep the turkey tenderloin moist and for using as a base for the sauce.
- Fresh Herbs: Sage and thyme infuse the turkey with flavor as it roasts.
How to Make Prosciutto Wrapped Stuffed Turkey Tenderloin
Here’s a step-by-step guide to making this stuffed turkey tenderloin recipe. See the recipe card at the bottom for printable directions.
- Prepare: Preheat your oven to 375°F and lay the prosciutto on a large piece of plastic wrap, slightly overlapping the slices. Set the turkey on the prosciutto.
- Make the filling: Melt the butter in a sauté pan over medium-low heat, then add the apple, leek, and garlic. Cook until softened, then remove from heat and stir in the kale. Once cooled, stir in the fontina and ½ tablespoon of mustard.
- Fill and roll: Spread the filling over the turkey, leaving a 1-inch border on one side. Use the plastic wrap to help you tightly roll the turkey.
- Crisp the prosciutto: Coat an oven-safe skillet with oil. Add the turkey tenderloin with the seam side down and crisp on the stovetop. Pour in the broth and add the sage and thyme.
- Roast: Cook for 30 minutes, then increase the temperature to 400ºF and cook 10 minutes more, or until the prosciutto is crisp and the turkey reaches 160ºF.
- Rest: Let the turkey rest in the pan for 7 to 10 minutes. Add the remaining mustard to the sauce and, if desired, reduce the sauce to make it thicker, like a gravy.
Tips for Success
- Don’t cook the kale: Avoid pre-cooking the kale so the juices released during cooking go into the turkey! Remove the pan from heat and then stir the kale into the filling.
- Keep the turkey tenderloin moist: The prosciutto wrap helps the turkey breast stay moist, so if you want to skip the prosciutto, I recommend using a turkey breast, keeping the skin on, and seasoning the turkey with salt.
- Roll the turkey tightly: This helps it stay together and it will look nicer when you slice it.
Variations
- Pork: If you can’t find turkey tenderloin, a pork tenderloin works too!
- Swap the kale: Try Swiss or rainbow chard instead. The stems can be cooked with the leeks.
- Use shallots instead of leeks: Chopped shallots will have a stronger onion flavor, but still not as strong as regular onions. They are a good option when leeks aren’t in season or are expensive.
- Add cranberries: Dried cranberries will add another layer of flavor and some color to the filling.
What to Serve With This Turkey Tenderloin Recipe
These healthy side dishes will all pair well with stuffed turkey tenderloin.
Proper Storage
- Refrigerator: Transfer leftover stuffed turkey tenderloin to an airtight container or wrap it in foil. It will last 3 to 4 days in the fridge.
- Freezer: Freeze leftovers wrapped in plastic and then foil or in a zip-top freezer bag for up to 2 months. Thaw in the refrigerator before reheating.
- To reheat: Place the turkey tenderloin in a baking dish with a splash of water or chicken broth. Cover with foil and bake at 325ºF until heated through. The microwave also works for individual portions.
Yield: servings (1 stuffed slice + ¼ cup gravy)
- 5 ounces thinly sliced prosciutto, about 8-10 slices
- 1 ½ pound turkey tenderloin, or small boneless breast, butterflied & pounded to be able to stuff
- 1 tablespoon unsalted butter
- 1 cup apple, peeled & chopped (I used 1 golden delicious)
- ½ cup leek, whites and light green only, finely chopped (from 1)
- 2 cloves garlic, minced
- 1 cup Tuscan kale, finely chopped
- ½ cup fontina cheese, cut into small cubes
- 1 ½ tablespoon whole grain mustard, divided
- 1 ½ cup low sodium chicken broth
- 2 sprigs fresh sage
- 2 sprigs fresh thyme
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Preheat the oven to 375°F.
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Lay prosciutto evenly on a large piece of plastic wrap, slightly overlapping. Place butterflied (and pounded to an even thickness) turkey on top of the prosciutto. Reserve.
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In a small saute pan melt the butter over medium low heat, add apple, leek & garlic. Saute until just soft, about 3 to 5 minutes. Remove from heat and add kale, mix and reserve. When the mixture if cool, add fontina & ½ tablespoon of the mustard.
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Place filling on top of the pounded turkey leaving about 1” of empty space on one side of the turkey.
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Using the plastic wrap as a help/guide, tightly roll the turkey/prosciutto.*
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Spray a large, oven safe, pan with oil and add the turkey with the prosciutto seam down in the pan to seal the seam. Once it has started to crisp, about 2-4 minutes, add chicken broth, sage & thyme to the pan.
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Transfer to the oven and roast, 30 minutes. Raise temperature to 400°F and cook to crisp prosciutto for 10 more minutes, until the turkey has an internal temp of 160 to 165F. Let turkey rest in the pan for 7-10 minutes (important so it’s super juicy). When you take the turkey out to rest, add the remaining mustard to the sauce. If desired, the sauce can be slightly reduced at this point. Remove herbs before serving.
Last Step:
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- The apple/kale mixture should yield about 1½ cups.
- Avoid pre-cooking the kale so the juices released during cooking go into the turkey!
- The prosciutto wrap helps the turkey breast to stay moist, if skipping this step– make sure to use a turkey breast & keep the skin on, adding salt since we don’t use any here.
Calories: 406 kcal, Carbohydrates: 8.5 g, Protein: 51 g, Fat: 17.5 g, Saturated Fat: 7.5 g, Cholesterol: 151 mg, Sodium: 575 mg, Fiber: 2 g, Sugar: 4 g, Vitamin C: 9 mg
