Kosher Apple-Stuffed Turkey Tenderloin

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I’ve always loved the idea of apple stuffing tucked inside tender meat, but keeping it kosher means swapping out the pork for something just as delicious. Turkey tenderloin works beautifully here, and honestly, it might be even better than the original. The meat stays incredibly moist while the apple stuffing gets all those wonderful flavors from the herbs and onions.

Why Turkey Tenderloin Works Better

This recipe came about when I was trying to recreate a dish my grandmother used to make, but with kosher ingredients. She’d tell stories about her own grandmother making something similar back in Eastern Europe, though the exact details got a bit fuzzy over the years. What I do know is that the combination of sweet apples with savory herbs creates something really special.

The key to success here is butterflying the turkey tenderloin properly. You want it thin enough to roll easily but not so thin that it tears when you’re working with it. I use a meat mallet to even things out, and it makes all the difference. The stuffing itself is pretty forgiving. I like using Granny Smith apples because they hold their shape well and add just the right amount of tartness.

Getting the Butterfly Technique Right

This makes an elegant dinner for Shabbos or holidays, but it’s actually simple enough for a regular weeknight too. I serve it with roasted vegetables or a simple salad. The flavors work well with both sweet and savory sides, so you’ve got plenty of options.

Kosher Apple-Stuffed Turkey Tenderloin - Jewish recipe
I've always loved the idea of apple stuffing tucked inside tender meat, but keeping it kosher means swapping out the pork for something just as delicious. Turkey tenderloin works beautifully here, and honestly, it might be even better than the original. The meat stays incredibly moist while the apple stuffing gets all those wonderful flavors from the herbs and onions. This recipe came about when I was trying to recreate a dish my grandmother used to make, but with kosher ingredients. She'd tell stories about her own grandmother making something similar back in Eastern Europe, though the exact details got a bit fuzzy over the years. What I do know is that the combination of sweet apples with savory herbs creates something really special. The key to success here is butterflying the turkey tenderloin properly. You want it thin enough to roll easily but not so thin that it tears when you're working with it. I use a meat mallet to even things out, and it makes all the difference. The stuffing itself is pretty forgiving. I like using Granny Smith apples because they hold their shape well and add just the right amount of tartness. This makes an elegant dinner for Shabbos or holidays, but it's actually simple enough for a regular weeknight too. I serve it with roasted vegetables or a simple salad. The flavors work well with both sweet and savory sides, so you've got plenty of options.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Jewish
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 2 pounds turkey tenderloin
  • 2 medium Granny Smith apples peeled and diced
  • 1 medium yellow onion finely chopped
  • 2 cups day-old challah cubed
  • 1/4 cup olive oil divided
  • 2 cloves garlic minced
  • 1/4 cup chicken broth kosher
  • 2 tablespoons fresh sage chopped
  • 1 tablespoon fresh thyme
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika

Method
 

Prepare the Stuffing
  1. Preheat your oven to 375°F. Heat 2 tablespoons olive oil in a large skillet over medium heat.
  2. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant.
  3. Stir in the diced apples, sage, and thyme. Cook for 3-4 minutes until apples start to soften slightly.
  4. Add the challah cubes and chicken broth. Stir everything together and season with half the salt and pepper. Remove from heat and let cool.
Prepare the Turkey
  1. Place turkey tenderloin on a cutting board. Using a sharp knife, butterfly the tenderloin by cutting horizontally through the middle, stopping about 1/2 inch from the opposite edge.
  2. Open the tenderloin like a book and place between plastic wrap. Use a meat mallet to gently pound to an even 1/2-inch thickness.
  3. Season both sides with remaining salt, pepper, and paprika.
Assemble and Cook
  1. Spread the cooled stuffing mixture evenly over the butterflied turkey, leaving a 1-inch border on all sides.
  2. Starting from one long side, tightly roll up the turkey. Use kitchen twine to tie the roll at 2-inch intervals to secure.
  3. Heat remaining olive oil in an oven-safe skillet over medium-high heat. Sear the turkey roll on all sides until golden brown, about 8 minutes total.
  4. Transfer the skillet to the preheated oven and roast for 20-25 minutes, or until internal temperature reaches 165°F.
  5. Let rest for 10 minutes before removing twine and slicing into 1-inch thick rounds.

Notes

Make sure your meat thermometer reads 165°F in the thickest part. The turkey will continue cooking slightly while resting. Store leftovers in the refrigerator for up to 3 days. This can be assembled earlier in the day and refrigerated until ready to cook.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 285
% Daily Value*
Total Fat 12g 15%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 85mg 28%
Sodium 380mg 17%
Dietary Fiber 3g 11%
Total Sugars 8g
Protein 32g 64%
*Percent Daily Values are based on a 2,000 calorie diet.
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