My stuffed turkey tenderloin recipe rolled with smoked bacon slices and stuffed with sautéed mushrooms, and cheddar cheese is a perfect dinner menu. If you try the recipe, you will get soft and juicy meat and thanks to the filling with a unique flavour, perfect with mashed potato or a risotto.
Table of Contents
- Let’s Talk About Ingredients
- Ingredients List
- How to Make the Stuffed Turkey Tenderloin Recipe
- Serving the Dish
Let’s Talk About Ingredients
Before we get to work, let’s talk a little about the ingredients I will use in this stuffed turkey tenderloin recipe.
What is a Turkey Tenderloin?
For those who still don’t know, turkey tenderloin is obtained from turkey breast after the skin has been removed and deboned, leaving the meat lean and rich in nutrients.
Because it has no skin, turkey tenderloin contains much less fat and calories than parts of the skin. However, it is still an essential source of protein and contains many vitamins (especially B vitamins) and minerals.
What Can You Put in the Filling?
The ideal answer would be almost anything, and I’ll start with what I’m going to use. For me, mushrooms remain the main ingredient in fillings, and it seems to me that they are the best. But, when I use mushrooms, I like to sauté them first to eliminate their water content; otherwise, the filling will contain too much liquid.
Another ingredient suitable for fillings would be cheddar cheese or another type of matured cheese that can be grated and melted inside, adding flavour and taste to the dish.
With these two ingredients, you will have a simple but tasty filling. Still, if you wish, you can add other elements such as sliced bell peppers and different colours, green onions or leeks, spinach or even small pieces of peaches or other fruits, which will give a sweet taste to the filling.
Why Wrap the Turkey Tenderloin in Smoked Bacon?
The bacon that will wrap the roll has several roles; first, it protects the turkey meat from burning, the bacon will be crispy, and the meat will be soft. Secondly, the lard that melts from the smoked bacon will penetrate the turkey tenderloin so that the meat will not dry out and give it a unique aroma.
I will use in this stuffed turkey tenderloin recipe 650 g ( 1.4 lb) of turkey muscle from which I will make a reasonably large turkey roll, enough for four large portions, as we in the family like to serve.
I will wrap the turkey roll in about 300 g of coarsely sliced smoked bacon, which of course, you can replace with pancetta, but it tastes different because this is not smoked.
I will use 400 g of white mushrooms for the filling, which I sauté together with a medium onion, and a 50 g piece of cheddar cheese that I will grate.
How to Make the Stuffed Turkey Tenderloin Recipe
We will start making the filling first, and while it is cooling, I will prepare the turkey tenderloin.
Preparing the Ingredients
First, I will clean and finely chop the onion; I cut it so small that it softens as soon as possible and does not feel the pieces in the filling.
Then I first peeled the mushrooms (usually I leave them like that) and cut them into small pieces because that seems me to look better in the filling.
Make the Filling
In my stuffed turkey tenderloin recipe, the filling is made very quickly and is simple.
In a non-stick pan, heat three tablespoons of sunflower oil (you can put olive oil) and fry the chopped onion over medium heat. Season with half a teaspoon of sea salt and sauté for about two minutes to soften.
Add the finely chopped mushrooms season with a teaspoon of sea salt, half a teaspoon of freshly ground black pepper and a teaspoon of dried marjoram.
Mix with a wooden spoon and sauté for about two to three minutes until removed from the water content. Set the pan aside to cool slightly and continue with the turkey tenderloin.
Preparing the Turkey Tenderloin
To obtain as large an area as possible to fill, we must first cut the meat to open like a book. If you have several pieces, place them next to each other so that they cover a little, you will see that they will not come off after rolling.
Place the loose tenderloin on a work surface lined with plastic wrap, cover the meat with the same plastic wrap and thin it with a meat tenderizer, thus obtaining an even larger surface to fill. Try to have the same thickness everywhere, about a half-inch (1 cm).
Filling the Turkey Tenderloin
To work as efficiently as possible, I will use the same plastic foil that I spread on the work table and over which I place the slices of smoked bacon next to each other.
Over the bacon slices, place the tenderized turkey meat and season with half a teaspoon of sea salt and half a teaspoon of freshly ground black pepper.
Put the whole amount of sautéed mushrooms on top of the meat, taking care not to put any liquids in the pan. I level the mushrooms evenly, but I will leave a distance of one inch (two centimetres) from the edge so that all the filling remains inside.
Grate the cheddar cheese over the mushrooms; if you use another type of cheese, choose one that melts quickly in the heat.
With the help of the plastic foil that we hold by hand, roll it lightly, pressing a little to tighten it until you reach the other end and put the roll with the opening underneath.
Roasting the Turkey Roll in the Oven
Choose a roasting tray the size of a turkey roll (I have a 34×24 one) that you grease with a tablespoon of sunflower oil. Gently place the stuffed turkey tenderloin in the tray with the opening down and season with a quarter teaspoon of freshly ground black pepper.
Add about 200 ml (1 cup) of water to the pan, cover with aluminium foil and place the pan in the preheated oven at 220 C (428 F) for one hour.
After an hour, remove the aluminium foil and put the tray back in the oven for another 20-25 minutes until the bacon on top has a nice copper colour.
Remove the turkey roll from the pan so that it does not stay in the remaining liquid, let it cool a bit and then slice and serve. This was my stuffed turkey tenderloin recipe, which has a fantastic smell and aroma; I say it’s worth trying and tell me your opinion.
Serving the Dish
This stuffed turkey tenderloin can be served hot as a main course with mashed potatoes and tomato salad and cold on a plate as an appetizer.
If you liked my stuffed turkey tenderloin recipe and you want other turkey recipes, you will find many on our blog, and I recommend the following:
- Turkey Schnitzel Recipe
- Turkey Lasagna With White Sauce
- Turkey Cabbage Stew Recipe
- Dutch Oven Turkey Tenderloin Recipe
- Best Turkey Cacciatore Recipe
- Healthy Baked Turkey Cutlets With Vegetables
- Best Leftover Turkey Salad Recipe
- Simple Turkey Fried Rice Recipe
- Oven Baked Turkey Legs Recipe
- Best Turkey Meatloaf Recipe
- World Best Turkey Soup Recipe
Stuffed Turkey Tenderloin Recipe
- 1 meat tenderiser
- 1 roasting tray
- 650 g turkey tenderloin
- 400 g mushrooms white
- 1 piece onion medium size
- 300 g smoked bacon sliced
- 50 g cheddar cheese grated
- 4 tbsp sunflower oil
- 2 tsp sea salt kosher
- 1 tsp marjoram dried
- 1+1/4 tsp ground pepper freshly ground
- 200 ml water cold
- Clean and finely chop the onion, peel and cut the mushrooms into small pieces.
- In a non-stick pan, heat the sunflower oil and fry the chopped onion over medium heat. Season with sea salt and sauté for about two minutes to soften.
- Add the finely chopped mushrooms season with sea salt, freshly ground black pepper and dried marjoram. Sauté for about two to three minutes until removed from the water content.
- Cut the meat to open like a book and place the loose tenderloin on a work surface lined with plastic wrap, cover it with the same plastic wrap and thin it with a meat tenderizer.
- Spread the plastic wrap on the work table and place it over the slices of smoked bacon next to each other. Put over the tenderized turkey meat and season with sea salt and ground pepper.
- Put the sautéed mushrooms on top of the meat, level it evenly, but leave a distance of one inch (two centimetres) from the edge; grate the cheddar cheese over the mushrooms.
- With the help of the plastic foil, roll it lightly, pressing a little to tighten it until you reach the other end and put the roll with the opening underneath.
- Grease the roasting tray with sunflower oil, place the stuffed turkey tenderloin in the tray with the opening down and season with freshly ground black pepper.
- Add the water to the pan, cover with aluminium foil and place it in the preheated oven at 220 C (428 F) for one hour. Remove the foil and back for another 20-25 minutes.
- Remove the turkey roll from the pan, let it cool a bit and then slice and serve. It can be served hot as a main course with mashed potatoes and tomato salad or cold as an appetizer.