A Scaled-Down Turkey Dinner with All the Trimmings
- Servings: 4
- Total Time: 1 hour 25 minutes
- Effort Level: Moderate
Baked turkey tenderloins with stuffing are a smart alternative when you want the experience of a classic turkey dinner without the fuss or the leftovers. By roasting tender turkey tenderloins instead of a whole bird, you get moist, flavorful meat that’s ideal for a casual holiday dinner for two to four people, or a homestyle Sunday dinner any time of year.
What sets this roasted turkey tenderloin apart is the stuffing and gravy. Butterflied tenderloins are filled with a simple bread stuffing seasoned with fresh herbs, then baked until juicy and lightly golden. A quick mushroom gravy comes together on the stovetop while the turkey roasts, rounding out the dish with familiar, comforting flavor in a scaled-down dinner that still feels special.
Key Ingredients
We believe that great flavor starts with quality ingredients. Here are the small details that make these choices work. For a full list and measurements, see the recipe card below.
- Turkey tenderloins – Turkey tenderloins are boneless, skinless cuts from the breast that cook quickly and stay tender when roasted. Look for all-natural, minimally processed tenderloins for the best texture and flavor.
- Bread – Use a soft bread with a fairly dense crumb and a tender crust so it absorbs moisture without turning mushy. Sourdough is our first choice, but Italian or French bread work well, too.
- Fresh herbs – Fresh herbs give the stuffing its best flavor. Many markets sell a fresh “poultry blend” with sage, thyme, and rosemary. One packet usually provides enough sage and thyme for this recipe. You’ll also need a small bunch of fresh parsley.
- Mushrooms – White button and cremini mushrooms are both suitable for our savory mushroom gravy. We always recommend buying whole mushrooms and slicing them yourself.
Prep Overview
How to Make Baked Turkey Tenderloins with Stuffing
Here’s a quick overview of the process, with the key techniques that make it work. Detailed, step-by-step instructions are in the printable recipe card below.
Start by preparing the turkey tenderloins so they’re ready to be filled. A simple lengthwise pocket gives the stuffing room to nestle inside, which helps keep the meat moist while it roasts and ensures the stuffing absorbs flavorful juices as it cooks. Season the tenderloins inside and out, then set them aside while you make the stuffing.
The stuffing is made by combining sautéed onion and celery with moistened bread cubes, fresh herbs, and beaten egg. Spoon the mixture into the turkey pockets, pressing gently and place any extra around them in the dish.
Once assembled, the stuffed tenderloins are baked until juicy and lightly golden. Removing the foil toward the end allows the stuffing to brown while the turkey finishes cooking.
While the turkey roasts, make the mushroom gravy on the stovetop. This ensures that everything is hot and ready to serve at the same time.
Tested Tips
- Don’t overstuff the tenderloins – Fill the pockets generously but lightly. Packing the stuffing too tightly can prevent even cooking.
- Use an instant-read thermometer – This ensures the turkey stays juicy and avoids overcooking, something that’s especially important with such a lean cut.
- Let the turkey rest – A short rest before slicing helps the juices redistribute for cleaner slices and better texture.
Baked Turkey Tenderloin Dinner Menu
These side dishes complete this scaled down holiday-style dinner
- Creamy mashed potatoes – Mushroom gravy and mashed potatoes are a natural pairing. This recipe is easy to halve if you want, but leftovers reheat beautifully, so we often make the full batch.
- Maple glazed brussels sprout with bacon – These Brussels sprouts are a favorite with this meal, but since they roast at a higher temperature, they’re best made ahead and reheated just before serving.
- Southern style green beans – These slow-cooked green beans with bacon are a stovetop option that can simmer while the turkey bakes.
- Cranberry orange relish – Fresh cranberries, a navel orange, and sugar are all you need to make this no-cook side dish.
- Apple brown betty – Apple Betty is a classic fruit dessert that can be made ahead and reheated in individual portions, then topped with vanilla ice cream.
🍷 WINE PAIRING: Turkey with stuffing and mushroom gravy pairs best with light to medium-bodied reds like Beaujolais, Merlot, or Pinot Noir. If you prefer white wine, try a California Chardonnay or dry Riesling. Feeling festive? Try a sparkling white or rosé.
Baked Turkey Tenderloin with Stuffing and Mushroom Gravy
Ingredients
- 2 turkey tenderloins, about 12 ounces each
- 2 tablespoons butter
- 1/2 cup onion, diced
- 1/4 cup celery, diced
- 2 cups soft bread cubes, 1/2-inch (see notes)
- 1/2 teaspoon salt
- Freshly ground black pepper
- 1 egg, lightly beaten
- 1 tablespoon fresh sage leaves, minced
- 1 tablespoon fresh thyme leaves, stems removed
- 1 tablespoon fresh parsley, minced
For the gravy:
- 3 tablespoons butter
- 8 ounces button mushrooms, trimmed and sliced
- 2-1/4 cups low-sodium chicken broth, divided
- 1-1/2 tablespoons flour
- Salt and freshly ground black pepper
Instructions
- Preheat the oven to 375°F. Lightly coat a baking dish just large enough to hold the tenderloins with nonstick spray.
Prepare the turkey for stuffing:
- Place the turkey tenderloins flat on a cutting board. Cut a lengthwise slit down the center of each, stopping about 1/2 inch from both ends and being careful not to cut all the way through.
- Gently open each slit to form a pocket. Season the inside and outside of the tenderloins with salt and pepper, then place them pocket-side up in the prepared baking dish.
Make the stuffing:
- Melt 2 tablespoons of butter in a skillet over medium heat. Add the onion and celery, season with a pinch of salt and pepper, and sauté until softened. Remove from the heat and let cool for at least 5 minutes.
- Place the bread cubes in a colander and moisten them evenly with water. Squeeze gently with your hands until the bread is damp but not dripping, then transfer to a mixing bowl.
- Add the salt, a few grinds of black pepper, beaten egg, sage, thyme, and parsley to the bread. Add the cooled onion-celery mixture (scraping in any butter from the pan) and mix until well combined.
- Spoon the stuffing into the pockets, pressing gently so it fills evenly without packing it too tightly, and mound slightly on top. If you have extra stuffing, spoon it into the baking dish between the tenderloins or bake it separately in a small oven-safe dish.
Bake the turkey tenderloins:
- Spray one side of a piece of foil with nonstick spray (to prevent sticking) and cover the baking dish loosely, sprayed-side down. Bake for 30 minutes.
- Remove the foil and continue baking until the stuffing is lightly browned and an instant-read thermometer inserted into the thickest part of the tenderloins registers 160°F.
- Remove from the oven and let the tenderloins rest for 5 minutes before slicing (the temperature will continue to rise slightly as they rest).
Make the gravy:
- While the turkey bakes, melt 3 tablespoons of butter in a medium saucepan over medium-high heat. Add the mushrooms and cook until their liquid evaporates and they begin to brown. Season with salt and pepper.
- Add 2 cups of the chicken broth and bring to a simmer.
- In a small bowl, whisk the flour with the remaining 1/4 cup broth until smooth. Add the mixture gradually to the simmering mushrooms, stirring constantly until blended.
- Simmer until the gravy thickens enough to coat the back of a spoon. Turn off the heat, cover, and keep warm until ready to serve.
Notes
Make-Ahead Tips
TURKEY AND STUFFING: The stuffing mixture can be prepared up to one day ahead and stuffed into the turkey tenderloins. Cover tightly and refrigerate. Remove the stuffed tenderloins from the refrigerator 45 to 60 minutes before baking to allow them to come closer to room temperature. GRAVY: The mushroom gravy can be made ahead and gently reheated on the stovetop. Add a splash of broth if needed to loosen the consistency before serving.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What a great recipe idea to filet the turkey . Delicious . Made me think about going this with other grains as well .
You can use pork too – Solomillo de Cerdo here in Spain.
Pork would be a great alternative!
I did try this with turkey, there was a little surprise but it worked out well. https://theflexiblechef.co.uk/stuffed-turkey-loin-with-sausage-meat-sunblushed-tomatoes-fennel-stuffing/
That looks amazing! Definitely want to make that once the holidays are over, we love meals that reminds us of the holiday season.
what a unique way to prepare turkey
love anything with turkey n gravey
This looks and sounds delicious and I think you could easily use chicken in this recipe too!