Date, Sage and Macadamia Nut Stuffed Turkey Tenderloin
8 - 8 ounces Turkey Tenderloin
16 fl ounces Date, Sage and Macadamia Nut Stuffing (recipe below)
8 ounces Prosciutto – 8 one ounce pieces
16 fl ounces Marsala Sage-Cream Gravy (recipe below)
Trim tendon out of each tenderloin and butterfly each half lengthwise.
Insert ¼ cup of stuffing evenly along the length of each butterflied portion.
Squeeze the two sides together and wrap each tightly with a 1 ounce portion of prosciutto.
Bake at 350 degrees for 15 minutes or until turkey is done. Top each portion with 2 fluid ounces of Marsala Sage-Cream Gravy. Makes – 8 portions
Date, Sage and Macadamia Nut Stuffing
8 ounces Dates - seeded
8 ounces Macadamia Nuts - roasted
1 ounce Garlic - chopped
1/2 ounce Fresh Sage - chopped
1/2 teaspoon Salt
1/4 teaspoon Black Pepper
Add all ingredients to a food processor until well combined.
Marsala Sage-Cream Gravy
1 teaspoon Butter
1/2 ounce Garlic - chopped
1/10 ounce Fresh Sage - chopped
3.5 fluid ounces Marsala wine
3 1/4 cup Turkey Gravy
5 fluid ounces Heavy Cream
Salt to taste
Pepper to taste
Saute chopped garlic in a little butter till golden. Add chopped sage.
Deglaze the pan with Marsala and allow to simmer for 2-3 minutes.
Add turkey gravy and return to a simmer. Add heavy cream.
Salt and pepper to taste. Makes – 4 cups
Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.
