This easy Prosciutto Wrapped Stuffed Turkey Tenderloin is a flavorful, high-protein main dish filled with apples, kale and melty cheese. It makes an elegant weeknight dinner or a cozy small Thanksgiving centerpiece when you want classic fall flavors without a huge roast. The prosciutto crisps as the turkey roasts, locking in moisture, while a simple pan sauce from chicken broth and mustard ties the dish together.
Stuffed Turkey Tenderloin Recipe
This stuffed turkey tenderloin brings autumn produce and comforting savory notes together: sweet apple, hearty kale, aromatic leeks and garlic, with fontina melting into the filling. Prosciutto creates a buttery, crisp exterior and helps keep the turkey juicy. Serve slices with a spoonful of the pan sauce and classic sides like mashed potatoes or a simple vegetable to complete the meal.
Why You’ll Love This Turkey Tenderloin
- Seasonal flavor: Apples and kale give this dish a bright, fall-forward profile that pairs wonderfully with herbs like sage and thyme.
- Elegant but approachable: It looks special on the table but is straightforward to prepare—great for a small holiday or a weekend family dinner.
- Healthy, protein-rich: Turkey tenderloin provides lean protein while a modest amount of prosciutto and cheese adds richness without overindulgence.
If you normally use ground turkey for quick meals, try adding turkey tenderloin to your rotation for a change of pace—this prosciutto-wrapped version is flavorful and satisfying without being complicated.
Ingredients You’ll Need
Below are the ingredients used in the recipe. See the instructions section for full directions and notes on technique.
- Prosciutto: thinly sliced to wrap the outside and create a crisp shell.
- Turkey tenderloin: about 1½ pounds, or a small boneless turkey breast, butterflied and pounded to an even thickness for stuffing.
- Unsalted butter: for sautéing the filling ingredients.
- Apple: peeled and chopped—Golden Delicious or another variety that holds its shape.
- Leek: whites and light green only, finely chopped.
- Garlic: minced for savory depth.
- Tuscan (Lacinato) kale: finely chopped; curly kale may be substituted if needed.
- Fontina cheese: cut into small cubes; other melty cheeses like gouda or gruyere will also work.
- Whole grain mustard: divided, for the filling and to finish the sauce.
- Low-sodium chicken broth: to deglaze the pan and braise the tenderloin briefly while roasting.
- Fresh herbs: sage and thyme sprigs to flavor the pan and sauce.
How to Make Prosciutto Wrapped Stuffed Turkey Tenderloin
Follow these steps for a juicy, well-stuffed tenderloin. Allow the filling to cool slightly before assembling so the cheese doesn’t melt prematurely.
- Preheat: Heat the oven to 375°F (190°C). Lay prosciutto slices slightly overlapping on a sheet of plastic wrap and place the butterflied, pounded turkey on top.
- Make the filling: Melt 1 tablespoon unsalted butter in a small sauté pan over medium-low heat. Add the chopped apple, leek and minced garlic and cook until just softened, about 3–5 minutes. Remove from heat, stir in the chopped kale to wilt slightly from the residual heat, then, once cooled, mix in the cubed fontina and ½ tablespoon of the whole grain mustard.
- Fill and roll: Spread the cooled filling over the turkey, leaving about a 1-inch border on one long side. Use the plastic wrap to help you roll the turkey and prosciutto tightly into a log.
- Sear and braise: Coat an oven-safe skillet with a little oil and place the rolled tenderloin seam-side down to seal. Cook 2–4 minutes until the prosciutto begins to crisp. Pour in 1½ cups low-sodium chicken broth, add two sprigs each of fresh sage and thyme, then transfer the skillet to the oven.
- Roast: Roast 30 minutes at 375°F, then increase heat to 400°F (200°C) and roast 10 more minutes, or until the prosciutto is crisp and the internal temperature of the turkey reaches 160–165°F (71–74°C).
- Rest and finish: Let the tenderloin rest in the pan 7–10 minutes to redistribute juices. Stir the remaining 1 tablespoon of mustard into the pan juices; reduce the sauce slightly on the stovetop if you prefer a thicker gravy. Remove herb sprigs before slicing.
Tips for Success
- Don’t pre-cook the kale: Add it off the heat so the juices stay in the filling and flavor the turkey during roasting.
- Keep it moist: The prosciutto helps, but if you skip it use a turkey breast with the skin on and season well with salt.
- Roll tightly: A snug roll holds together better when slicing and makes for neater presentation.
Variations
- Pork alternative: Pork tenderloin is a suitable substitute if turkey tenderloin is unavailable.
- Greens swap: Use Swiss chard or rainbow chard in place of kale; cook the stems with the leeks if needed.
- Allium swap: Shallots can replace leeks for a slightly more pronounced onion flavor.
- Add fruit: Dried cranberries or chopped dried apricots add sweetness and color to the filling.
What to Serve With This Turkey Tenderloin
This stuffed tenderloin pairs well with classic Thanksgiving-style sides or simple, healthy vegetables. Consider mashed potatoes or mashed cauliflower, roasted carrots, green beans with mushrooms, or a light cauliflower gratin. A crisp green salad also balances the richness of the prosciutto and cheese.
Proper Storage
- Refrigerator: Store leftovers in an airtight container or wrapped in foil for 3–4 days.
- Freezer: Wrap tightly in plastic and foil or use a freezer bag; freeze up to 2 months. Thaw in the refrigerator before reheating.
- To reheat: Place slices or the whole tenderloin in a baking dish with a splash of broth or water, cover with foil and bake at 325°F (160°C) until heated through. Microwaving works for single portions.
Ingredients (Full List)
- 5 ounces thinly sliced prosciutto (about 8–10 slices)
- 1½ pounds turkey tenderloin, butterflied and pounded
- 1 tablespoon unsalted butter
- 1 cup apple, peeled and chopped (about 1 apple)
- ½ cup leek, whites and light green only, finely chopped
- 2 cloves garlic, minced
- 1 cup Tuscan kale, finely chopped
- ½ cup fontina cheese, cut into small cubes
- 1½ tablespoons whole grain mustard, divided
- 1½ cups low-sodium chicken broth
- 2 sprigs fresh sage
- 2 sprigs fresh thyme
Instructions (Condensed)
- Preheat oven to 375°F (190°C). Lay prosciutto on plastic wrap and place butterflied, pounded turkey on top.
- Melt butter over medium-low heat; sauté apple, leek and garlic until softened. Remove from heat, stir in kale, then let cool. Mix in fontina and ½ tablespoon mustard once cool.
- Spread filling over turkey leaving a 1″ border, roll tightly using plastic wrap, and set seam-side down in a lightly oiled oven-safe skillet.
- Sear 2–4 minutes until prosciutto begins to crisp, add broth, sage and thyme, then transfer to oven. Roast 30 minutes, increase oven to 400°F (200°C) and roast 10 more minutes until internal temp reaches 160–165°F (71–74°C).
- Rest 7–10 minutes. Stir remaining mustard into pan juices and reduce slightly if desired. Slice and serve with sauce.
Nutrition (Per Serving)
- Calories: 361 kcal
- Protein: 45.5 g
- Carbohydrates: 8.5 g
- Fat: 15 g (Saturated fat: 7 g)
- Cholesterol: 133 mg
- Sodium: 575 mg
- Fiber: 2 g
- Sugar: 4 g
- Vitamin C: 9 mg
More Turkey Recipe Ideas
- Turkey roulade (stuffed turkey breast)
- Leftover turkey pot pie gratin
- Ground turkey tacos
- Leftover turkey enchilada skillet
- Dry-brined whole turkey
Enjoy this prosciutto-wrapped stuffed turkey tenderloin warm, sliced thin, with a spoonful of the pan sauce and seasonal sides for a comforting, elegant meal.
