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Spinach & Mushroom Stuffed Turkey Tenderloin

Spinach & Mushroom Stuffed Turkey Tenderloin {Applewood Smoked}

Libby with Lemony Thyme
Course Entree


  • 1 24 oz. Jennie-O All Natural Turkey Tenderloin
  • 1 Tbl. olive oil
  • 1/2 red onion sliced
  • 6-8 mushrooms sliced
  • 2 cups fresh spinach leaves
  • 1 garlic clove minced
  • 1/3 cup white wine
  • 2 sprigs fresh lemony thyme leaves only chopped
  • 2 sprigs fresh parsley chopped
  • 1/2 tsp. rosemary minced
  • 1/4 tsp. red pepper flakes
  • 1/4 cup queso fresco crumbling cheese or 3-4 wedges Laughing Cow cheese
  • pinch of Garam Masala
  • salt & pepper to taste
  • olive oil
  • 1 cup panko breadcrumbs


  • Preheat oven to 350 degrees.
  • In a large skillet, saute onions in olive oil until caramelized. Then add next eight ingredients (through red pepper flakes) and saute until liquid has evaporated. Add cheese, nutmeg, and salt & pepper and stir to combine.
  • Cool stuffing before filling turkey tenderloins.
  • Place turkey tenderloins, one at a time, between two sheets of plastic wrap. Pound gently to an even thickness of about a 1/2 inch. Place spoonful of stuffing at one end and roll tenderloins. Tie with butcher's twine in 3-4 places. Lightly brush tenderloins with egg wash or olive oil, then roll in panko breadcrumbs.
  • In a large oven-proof skillet, brown tenderloins in olive oil, then transfer to oven. Bake for 30 - 35 minutes, until internal temp. reaches 165 degrees. Remove and allow to rest for 10 minutes before slicing. Don't forget to gently remove the butcher's twine before serving.