Prosciutto Wrapped Stuffed Turkey Tenderloin Recipe with Apples and Kale

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This easy Prosciutto Wrapped Stuffed Turkey Tenderloin recipe is filled with apples and kale for a healthy, high-protein dinner. Perfect for a small Thanksgiving or a fall weeknight meal.

If you’re having turkey on a weeknight, it’s probably in the form of ground turkey, like this Air Fryer Turkey Meatloaf or a Turkey Burger Recipe. But turkey tenderloin is worth adding to your meal plan. It’s a nice way to change things up and this Prosciutto Wrapped Stuffed Turkey Tenderloin is so delicious!

  • Lots of fall flavor: Hearty kale and sweet apples, combined with the turkey, make this turkey tenderloin recipe ideal for fall.
  • Feels indulgent: The prosciutto and cheese add richness—and because a little goes a long way with both, you’re able to really amp up the flavor of the dish, but it’s still a healthy, high-protein dinner.
  • Versatile: Serve this for a small Thanksgiving, a weeknight when you have a little extra time to cook, or a Sunday dinner with the family.
Featured Comment
This was delicious if I could give more then 5 stars I would
I used spinach in place of kale its want I had. Followed everything to the direction. Big thank you. This will be on my fall rotation menu for all seasons.
– Patty
16 More Comments

Ingredients You’ll Need

Ingredients for prosciutto-wrapped stuffed turkey tenderloin recipe.

Here are all the ingredients for this stuffed turkey tenderloin recipe. See the recipe card below for the exact measurements.

  • Prosciutto to wrap around the turkey tenderloin, which makes for a fantastic crispy outer layer.
  • Turkey Tenderloin, or a small boneless breast. Butterfly and pound the turkey.
  • Unsalted Butter for cooking the filling.
  • Apple: I used golden delicious, but another variety that holds its shape well when cooked or baked will work.
  • Leek: Whites and light green only. You can save the dark green part for making broth.
  • Garlic for savory flavor.
  • Tuscan Kale, chopped finely for stuffing into the turkey tenderloin. If needed, you can swap in curly kale.
  • Fontina Cheese, or another melty cheese that would pair well with the flavors in this recipe, like gouda, havarti, or gruyere.
  • Whole Grain Mustard: This adds a nice pop of flavor and some complexity.
  • Low Sodium Chicken Broth, to keep the turkey tenderloin moist and for using as a base for the sauce.
  • Fresh Herbs: Sage and thyme infuse the turkey with flavor as it roasts.

How to Make Prosciutto Wrapped Stuffed Turkey Tenderloin

Here’s a step-by-step guide to making this stuffed turkey tenderloin recipe. See the recipe card at the bottom for printable directions.

Turkey tenderloin set over layer of prosciutto.
Set the tenderloin on the prosciutto.
Kale added to pan of leeks and apples.
Make the filling, then stir in the kale.
  • Prepare: Preheat your oven to 375°F and lay the prosciutto on a large piece of plastic wrap, slightly overlapping the slices. Set the turkey on the prosciutto.
  • Make the filling: Melt the butter in a sauté pan over medium-low heat, then add the apple, leek, and garlic. Cook until softened, then remove from heat and stir in the kale. Once cooled, stir in the fontina and ½ tablespoon of mustard.
Kale and apple filling on turkey tenderloin.
Spoon the filling over the turkey.
Turkey tenderloin wrapped in prosciutto and layer of plastic wrap.
Roll tightly.
  • Fill and roll: Spread the filling over the turkey, leaving a 1-inch border on one side. Use the plastic wrap to help you tightly roll the turkey.
  • Crisp the prosciutto: Coat an oven-safe skillet with oil. Add the turkey tenderloin with the seam side down and crisp on the stovetop. Pour in the broth and add the sage and thyme.
Skillet with prosciutto-wrapped stuffed turkey tenderloin and broth.
Roast with broth and herbs.
Two slices of prosciutto-wrapped stuffed turkey tenderloin next to remaining tenderloin.
Rest, then slice and serve.
  • Roast: Cook for 30 minutes, then increase the temperature to 400ºF and cook 10 minutes more, or until the prosciutto is crisp and the turkey reaches 160ºF. 
  • Rest: Let the turkey rest in the pan for 7 to 10 minutes. Add the remaining mustard to the sauce and, if desired, reduce the sauce to make it thicker, like a gravy.

Tips for Success

  • Don’t cook the kale: Avoid pre-cooking the kale so the juices released during cooking go into the turkey! Remove the pan from heat and then stir the kale into the filling.
  • Keep the turkey tenderloin moist: The prosciutto wrap helps the turkey breast stay moist, so if you want to skip the prosciutto, I recommend using a turkey breast, keeping the skin on, and seasoning the turkey with salt.
  • Roll the turkey tightly: This helps it stay together and it will look nicer when you slice it.
Plate of prosciutto-wrapped stuffed turkey tenderloin, green beans, and mashed potatoes.

Variations

  • Pork: If you can’t find turkey tenderloin, a pork tenderloin works too!
  • Swap the kale: Try Swiss or rainbow chard instead. The stems can be cooked with the leeks.
  • Use shallots instead of leeks: Chopped shallots will have a stronger onion flavor, but still not as strong as regular onions. They are a good option when leeks aren’t in season or are expensive.
  • Add cranberries: Dried cranberries will add another layer of flavor and some color to the filling.

What to Serve With This Turkey Tenderloin Recipe

These healthy side dishes will all pair well with stuffed turkey tenderloin.

Mashed Potatoes

Turkey and mashed potatoes are always a good match!

Buttermilk Mashed Potatoes

1

Buttermilk Mashed Potatoes

25 mins
A bowl of creamy Instant Pot mashed potatoes topped with chopped chives.

2

Instant Pot Mashed Potatoes

20 mins
Garlic Mashed Potatoes

2

Garlic Mashed Potatoes

30 mins
Mashed sweet potatoes topped with a pat of butter in a bow with a spoon.

1

Mashed Sweet Potatoes

25 mins

Vegetable Sides

Complete your meal with a simple vegetable side dish.

Green Beans with Mushrooms

2

Green Beans with Mushrooms

30 mins
Herb Roasted Carrots

2

Roasted Carrots

50 mins
This super simple and easy to make cauliflower gratin uses light Havarti cheese, a splash of half and half, breadcrumbs and some seasoning for a delicious quick side.

4

Light and Easy Cauliflower Gratin

49 mins
Cacio e Pepe Brussels Sprouts swaps out pasta for shredded Brussels sprouts in this low-carb take on the Italian classic. Cacio e pepe translates from Italian to “cheese and pepper” and traditionally is served as a pasta dish.

6

Cacio e Pepe Brussels Sprouts

25 mins

Proper Storage

  • Refrigerator: Transfer leftover stuffed turkey tenderloin to an airtight container or wrap it in foil. It will last 3 to 4 days in the fridge.
  • Freezer: Freeze leftovers wrapped in plastic and then foil or in a zip-top freezer bag for up to 2 months. Thaw in the refrigerator before reheating.
  • To reheat: Place the turkey tenderloin in a baking dish with a splash of water or chicken broth. Cover with foil and bake at 325ºF until heated through. The microwave also works for individual portions.
Plate with prosciutto-wrapped stuffed turkey tenderloin, green beans, and mashed potatoes.

More Turkey Recipes

  • Turkey Roulade (Stuffed Turkey Breast)
  • Leftover Turkey Pot Pie Gratin
  • Ground Turkey Tacos
  • Leftover Turkey Enchiladas Skillet
  • Dry Brine Turkey

Prosciutto Wrapped Stuffed Turkey Tenderloin with Apples and Kale

9
Cals:361
Protein:45.5
Carbs:8.5
Fat:15
Fiber:2
Turkey tenderloin is stuffed with cheese, kale and apples, then wrapped in crispy prosciutto for a delicious, healthy main dish.
Course: Dinner, main dish
Cuisine: American
Prep: 15 minutes mins
Cook: 45 minutes mins
Resting Time: 7 minutes mins
Total: 1 hour hr 7 minutes mins

WW Points

Yield: 4 servings (1 stuffed slice + ¼ cup gravy)

Ingredients

  • 5 ounces thinly sliced prosciutto , about 8-10 slices
  • 1 ½ pound turkey tenderloin , or small boneless breast, butterflied & pounded to be able to stuff
  • 1 tablespoon unsalted butter
  • 1 cup apple , peeled & chopped (I used 1 golden delicious)
  • ½ cup leek , whites and light green only, finely chopped (from 1)
  • 2 cloves garlic , minced
  • 1 cup Tuscan kale , finely chopped
  • ½ cup fontina cheese , cut into small cubes
  • 1 ½ tablespoon whole grain mustard , divided
  • 1 ½ cup low sodium chicken broth
  • 2 sprigs fresh sage
  • 2 sprigs fresh thyme

Instructions

  • Preheat the oven to 375°F.
  • Lay prosciutto evenly on a large piece of plastic wrap, slightly overlapping. Place butterflied (and pounded to an even thickness) turkey on top of the prosciutto. Reserve.
  • In a small saute pan melt the butter over medium low heat, add apple, leek & garlic. Saute until just soft, about 3 to 5 minutes. Remove from heat and add kale, mix and reserve. When the mixture if cool, add fontina & ½ tablespoon of the mustard.
  • Place filling on top of the pounded turkey leaving about 1” of empty space on one side of the turkey.
  • Using the plastic wrap as a help/guide, tightly roll the turkey/prosciutto.*
  • Spray a large, oven safe, pan with oil and add the turkey with the prosciutto seam down in the pan to seal the seam. Once it has started to crisp, about 2-4 minutes, add chicken broth, sage & thyme to the pan.
  • Transfer to the oven and roast, 30 minutes. Raise temperature to 400°F and cook to crisp prosciutto for 10 more minutes, until the turkey has an internal temp of 160 to 165F. Let turkey rest in the pan for 7-10 minutes (important so it’s super juicy). When you take the turkey out to rest, add the remaining mustard to the sauce. If desired, the sauce can be slightly reduced at this point. Remove herbs before serving.
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Nutrition

Calories: 361 kcal, Carbohydrates: 8.5 g, Protein: 45.5 g, Fat: 15 g, Saturated Fat: 7 g, Cholesterol: 133 mg, Sodium: 575 mg, Fiber: 2 g, Sugar: 4 g, Vitamin C: 9 mg
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