Thanksgiving Turkey & Stuffing

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

Date, Sage and Macadamia Nut Stuffing 
8 oz Dates, seeded
8 oz Macadamia Nuts, roasted
1 oz Garlic, chopped
1/2 oz Fresh Sage, chopped
1/2 tsp Salt
1/4 tsp Black Pepper

Add all ingredients to a food processor until well combined.

Marsala Sage-Cream Gravy
1 tsp Butter
1/2 oz Garlic, chopped
1/10 oz Fresh Sage, chopped
3 1/2 fl oz Marsala wine
3 1/4 cup Turkey Gravy
5 fl oz Heavy Cream
Salt & 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.

© 1989 - . This recipe is the property of Quaintance-Weaver Restaurants, LLC. Unauthorized commercial use is forbidden.

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