Prosciutto-Wrapped Turkey Tenderloin with Apple Sage Stuffing
Elegant pan-seared and roasted turkey tenderloins stuffed with a savory-sweet bread, apple, and sage filling, then wrapped in prosciutto and finished with a maple-sage pan gravy. The combination of crispy prosciutto, tender turkey, and aromatic stuffing creates a restaurant-quality main course that feels special enough for holiday dinners or dinner parties. The apple adds brightness to balance the rich pancetta and cheese, while maple syrup in the gravy echoes the fruit filling. Perfect for entertaining when you want something impressive but achievable.
Ingredients
- 2 turkey tenderloin
- 1 tablespoon olive oil
- 2 ounce pancetta, chopped
- 1 cup onion, diced
- 1 stalk celery, chopped
- 1 cup apple, peeled and diced
- 4 cup bread, cubed or torn
- 2 teaspoon fresh sage, chopped
- 1 teaspoon fresh rosemary, chopped
- ½ cup low-sodium chicken broth
- ½ cup Parmigiano-Reggiano, gratedPecorino Romano1:1dairyeggs-free
sharper, more peppery flavor
- ¼ teaspoon ground black pepper
- 8 slice prosciutto di Parmaregular prosciutto1:1pork
less expensive, slightly less delicate
- 1 tablespoon butter, for gravy
- 1 sage leaf, fresh
- 1 tablespoon all-purpose flour
- ¼ cup white wine
- ¾ cup chicken broth
- 1 tablespoon heavy cream
- 2 teaspoon maple syrup
- salt, to taste(optional)
- ground black pepper, to taste(optional)
Instructions
- 1
Preheat oven to 375°F and line a sheet pan with parchment paper, placing an oven-safe wire rack on top.
- 2
Heat olive oil in a large skillet over medium-high heat. Add pancetta and cook until rendered and starting to crisp, then transfer to a small bowl with a slotted spoon.
- 3
Add onion, celery, and apple to the pan and cook, stirring occasionally, until softened and slightly translucent.
- 4
Stir in fresh sage, fresh rosemary, and black pepper and cook for about a minute until fragrant.
- 5
Remove from heat and add bread and pancetta, tossing to coat. Drizzle with low-sodium chicken broth and stir well, adding more broth 1 to 2 tablespoons at a time if needed. Stir in Parmigiano-Reggiano.
- 6
Place each turkey tenderloin between two pieces of parchment paper. Using the flat side of a meat mallet, pound down to about 1/4 to 1/3 inch thick, flipping halfway through and being careful not to tear the flesh.
- 7
Lay 4 slices of prosciutto lengthwise, side by side and slightly overlapping. Place one pounded tenderloin on top.
- 8
Fill the center of the tenderloin with stuffing and roll up like a jelly roll around the filling.
- 9
Secure each roll with kitchen string in the middle and at each end. Place on the wire rack and roast for 30 to 35 minutes until turkey reaches 160F.
- 10
If there is leftover stuffing, transfer to an oven-safe ramekin sprayed with vegetable spray, dot with small butter pieces, and bake for 10 to 15 minutes alongside the turkey.
- 11
While turkey cooks, make the gravy. Melt butter in a small saucepan over medium-high heat and add a sage leaf. Cook for about a minute.
- 12
Whisk in flour and cook for about a minute, then add white wine while whisking constantly. Cook for 30 to 45 seconds.
- 13
Whisk in chicken broth and continue stirring and cooking until the mixture comes to a boil. Reduce heat to a light bubble and cook for 1 minute.
- 14
Remove from heat and stir in heavy cream and maple syrup. Season with salt and black pepper to taste.
- 15
Remove turkey from oven and let rest for 5 minutes. Slice into 1-inch wide slices and serve with gravy and extra stuffing.
Tips
Pound the turkey tenderloins evenly between parchment paper to ensure they cook at the same rate. Check thickness as you go to avoid tearing the delicate meat.
Make the stuffing ahead and chill it, then bring to room temperature before assembling. This helps the rolls stay intact during cooking.
The prosciutto wrapping keeps the turkey moist while roasting. Don't skip the resting period after cooking, as it allows juices to redistribute.
Good to Know
Leftover turkey rolls keep refrigerated in an airtight container for up to 3 days. Reheat gently in a 160C oven with a little broth to prevent drying out.
Prepare the stuffing up to 1 day ahead and refrigerate. Pound the tenderloins and wrap with prosciutto up to 4 hours before roasting. Keep refrigerated until ready to roast.
Serve hot with the maple-sage gravy, extra stuffing, and roasted vegetables or a simple green salad. White wine such as Sauvignon Blanc or light red wine pairs well.
Common Mistakes
Tear the turkey during pounding by hitting too hard or without parchment paper to cushion impact.
Overfill the tenderloin so stuffing leaks out during rolling; use about 1/4 cup per roll.
Skip the resting period and slice immediately, causing juices to escape and meat to dry out.
Wrap prosciutto too tightly, restricting the meat's expansion during cooking.
Overcook the turkey past 160F, resulting in dry, stringy meat.
Substitutions
Dairy-Free Swaps
Vegan Options
Gluten-Free Swaps
General Alternatives
less expensive, slightly less delicate
FAQ
Can I prepare the turkey rolls the night before?
Yes. Assemble the rolls, wrap tightly in plastic wrap, and refrigerate up to 24 hours. Let them sit at room temperature for about 15 minutes before roasting to ensure even cooking.
What if I don't have fresh herbs?
Use 1/2 teaspoon dried sage and 1/4 teaspoon dried rosemary. Dried herbs are more concentrated, so use less. Add them directly to the skillet with the vegetables.
How long can I keep leftovers and can I freeze them?
Refrigerate for up to 3 days. Freezing is not recommended as the texture of the cooked turkey becomes dry and the prosciutto wrapper becomes tough upon thawing.