Thanksgiving Turkey & Stuffing
8 – 8 oz Turkey Tenderloin
16 fl oz Date, Sage and Macadamia Nut Stuffing (recipe below)
8 oz Prosciutto (8 – 1 oz pieces)
16 fl oz 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
Add all ingredients to a food processor until well combined.
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.
All recipes are property of Quaintance-Weaver, Inc., and unauthorized commercial use is forbidden.