Stuffed Turkey Tenderloins

stuffed turkey tenderloins
The National Turkey Federation
  • Yield: 8 servings


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

Nutritional Info *per serving

  • Calories 402
  • Fat 11g
  • Cholesterol 142mg
  • Sodium 434mg
  • Carbohydrate 28g
  • Protein 47g