Ingredients
5oz Prosciutto thinly sliced
1-1/2lb Turkey tenderloin, butterflied and pounded out to an even thickness
1T Unsalted butter
1C Apples peeled and chopped
1/2C Leek, white and light green finely chopped
2ea Cloves garlic, minced
1C Spinach, chopped
1/2C Baby swiss cheese, cut into small cubes
1-1/2T Whole grain mustard, divided
1-1/2C Chicken stock
2 sprigs Fresh sage
2 sprigs Fresh thyme
Process
Takes about 90 minutes.
Feeds 6
Preheat the oven to 375F
Lay the prosciutto on a large piece of plastic wrap, slightly overlapping
Place the butterflied turkey on top of the prosciutto
Reserve
In a small sauté pan, melt the butter over medium low heat
Add the apple, leek, and garlic
Sauté until just soft, about 3 to 5 minutes
Remove from the heat and add the spinach
Mix and reserve
When the mixture is cool, add the baby swiss and 1/2T of the mustard
Place the 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 helping guide, tightly roll the turkey/prosciutto
Spray a large, oven safe, pan with oil
Add the turkey with prosciutto, seam side down to seal the seam
Once it has started to crisp, about 2 to 4 minutes, add the chicken broth, sage, and thyme to the pan
Transfer to the oven and roast for 30 minutes
Raise the oven temperature to 400F and cook to crisp the prosciutto for 10 more minutes until the turkey has an internal temperature of 160F to 165F
Let the turkey rest in the pan for 7 – 10 minutes
Take the turkey out of the pan and add the remaining mustard to the sauce
Reduce the sauce
Remove the herbs
Serve
Notes
The turkey tenderloin stays much more moist than turkey breast in this recipe, and is easier to get to a flat piece that you can roll
The apple/spinach mixture should yield about 1-1/2C
406 calories per serving
Goes great with mashed potatoes, and roasted asparagus
Mad Dog and Celeste's Recipes 