Stuffed Turkey Tenderloin

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Stuffed Turkey Tenderloin is the perfect fall comfort dish, made with tender turkey tenderloin and a sweet and savory stuffing! Perfect for the holidays. See Recipe

Ingredients

2 lbs turkey breast tenderloins 1 tbsp olive oil 1 shallot, sliced very thin 3 cloves garlic, minced 2 cups sweet potatoes, diced (½ inch) 1 apple, diced (½ inch) 2 tbsp dried cranberries 2 cups baby spinach 1 tbsp maple syrup 1/2 cup chicken broth (divided) 1 tsp poultry seasoning (more to taste) Salt and pepper to taste See Recipe Now

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Step 1 Preheat the oven to 400°F. Prepare the turkey breast tenderloin by slicing it horizontally, taking care not to cut all the way through. Butterfly the turkey to create a flat surface, then lightly pound it to an even thickness. Season both sides with salt and pepper. See Recipe

Step 2 For the stuffing, heat olive oil in a pan over medium-high heat. Add the shallots and cook for 4-5 minutes until translucent. See Recipe

Step 3 Stir in the garlic, sweet potatoes, and apples. Cook for about 2 minutes, until fragrant. See Recipe

Step 4 Add the dried cranberries, maple syrup, poultry seasoning, and half the chicken broth. Reduce the heat to medium, cover, and cook for 8-12 minutes until the sweet potatoes are tender. See Recipe

Step 5 Remove the lid and stir in the spinach until it wilts. Taste the stuffing and adjust seasoning if necessary. Make sure it is nice and flavorful, adding more poultry seasoning or maple syrup if needed. See Recipe

Step 6 Spread the stuffing in the center of the turkey tenderloin, leaving about a 1-inch border on the edges. See Recipe

Step 7 Roll up the turkey tenderloin and secure it with kitchen twine or toothpicks. See Recipe

Step 8 Optional: Sear the tenderloin in a cast iron skillet to brown the edges. (please do this for the video and photos) See Recipe

Step 9 Place the tenderloins, seam side down, in a baking dish. Pour the remaining chicken broth into the dish and cover it with foil. Roast for 20-25 minutes, or until the turkey reaches an internal temperature of 155°F. Let the turkey rest, tented with foil, for 10 minutes before slicing and serving. It should reach 165 degrees by the time it is served. See Recipe

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