This post is sponsored by Shady Brook Farms Turkey!
If you haven’t tried stuffed turkey tenderloins yet, today is the perfect day to start.
Dinner just got a lot more exciting.
I’ve fallen hard for stuffed turkey tenderloin.
I’ve long loved a good stuffed pork tenderloin, but switching to turkey has been a revelation—lighter, just as flavorful, and perfect for a healthier menu. For the new year I wanted recipes that feel special without being fussy, and these stuffed turkey tenderloins checked every box.
I’m excited to partner with Shady Brook Farms to showcase their McCormick Grill Mates Marinated Turkey Tenderloins in Southwest-Style Chipotle. The pre-marinated flavor makes this recipe incredibly easy to pull together—no extra seasoning required.
Shady Brook Farms offers tenderloins in a few great flavors, like Southwest-Style Chipotle and Montreal-Seasoned turkey. I wanted to highlight that bold southwest profile, so I created a filling that complements and amplifies it.
The filling is simple: sweet onions, bell pepper, garlic and lots of baby spinach sautéed until tender, then finished with sharp cheddar. The spinach adds color and nutrition without overpowering the filling—think of it as a tasty bonus green.
Yessss.
This dish is packed with flavor and surprisingly straightforward. Because the tenderloins are already marinated, your job is to prepare the filling, stuff and roll the meat, then roast. It’s an impressive meal that’s still doable on a weeknight.
While the tenderloins roast, I like to toss together a bright lime black bean salad. It’s quick, stores well for a day or two, and its zesty flavors pair perfectly with the chipotle notes in the turkey. You could also serve rice or a simple green salad, but the beans really tie the meal together.
Stuffed Turkey Tenderloins
Southwest Stuffed Turkey Tenderloins
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Ingredients
- 2 Shady Brook Farms Southwest-Style Chipotle McCormick Grill Mates Marinated Turkey Tenderloins
- 1 tablespoon olive oil
- ½ sweet onion, thinly sliced
- ½ bell pepper, thinly sliced
- 2 garlic cloves, minced
- 4 cups baby spinach
- ⅔ cup freshly grated sharp cheddar cheese
lime black bean salad
- 2 14 ounce cans black beans, drained and rinsed
- 1 cup grape tomatoes, chopped
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- ½ teaspoon smoked paprika
- ½ teaspoon lime zest
- ¼ teaspoon salt
- ¼ teaspoon freshly cracked black pepper
Instructions
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Preheat the oven to 400°F (200°C).
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Heat a skillet over medium heat and add the olive oil. Sauté the onion, bell pepper and garlic with a pinch of salt and pepper until the onions soften, about 5 minutes. Add the spinach and cook until wilted. Remove from heat and let the mixture cool slightly.
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Carefully slice each turkey tenderloin lengthwise to open it up. For more room, slice twice so the tenderloin opens flat. Pound with a meat mallet to an even thickness so it’s easy to roll.
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Divide the onion and pepper mixture between the two tenderloins, leaving about an inch clear around the edges so they can be rolled. Sprinkle each with half of the cheddar cheese.
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Tightly roll each tenderloin and secure with kitchen twine if needed.
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Place the rolled tenderloins on a baking sheet and roast for 20 to 25 minutes, or until the internal temperature reaches about 160°F (71°C). Let rest for 10 minutes before slicing.
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Slice and serve with the lime black bean salad.
lime black bean salad
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Combine black beans, chopped grape tomatoes, lime juice, olive oil, smoked paprika, lime zest, salt and pepper in a bowl. Stir to combine. The salad keeps well in the refrigerator for 1 to 2 days.
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These flavors are unreal.