Stuffed Turkey Tenderloins

  • Yield 8 servings

These turkey tenderloins are filled with a fig and almond stuffing and oven-roasted with an apricot glaze.

stuffed turkey tenderloins
The National Turkey Federation


1/2 pound turkey breakfast sausage
1/2 cup finely chopped onion
1 cup chopped figs
1 cup fresh whole wheat bread crumbs
1/2 cup chopped almonds, toasted
1 -- egg
1/2 teaspoon salt
1/4 teaspoon dried sage
1/4 teaspoon dried thyme
1/8 teaspoon cayenne pepper
3 pounds turkey tenderloins, butterflied
-- Vegetable cooking spray
1/4 cup apricot preserves
1 tablespoon margarine, melted
1/4 teaspoon ground ginger


  1. In small nonstick skillet, over medium-high heat, saute sausage and onions 4 to 5 minutes or until sausage is no longer pink and onions are tender. Drain and set aside.
  2. In medium bowl, combine figs, bread crumbs, almonds, egg, salt, thyme and pepper. Place 1 cup stuffing mixture down center of each tenderloin, folding sides of tenderloin to cover stuffing. Place roll seam side down in 10 x 15 x 1-inch baking pan, lightly sprayed with vegetable cooking spray.
  3. Bake at 350F for 20 to 25 minutes or until meat thermometer reaches 165F.
  4. Meanwhile, in a small saucepan, prepare glaze: over medium heat, combine preserves, margarine and ginger. Heat until melted and warm. Brush turkey rolls with glaze.
  5. Continue to bake 8 to 10 minutes and the internal temperature reaches 170F and turkey is lightly browned.
  6. To serve, cut rolls, on the diagonal, into 1-inch slices.



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