Sheetpan Prosciutto Wrapped Stuffed Turkey Breast Fillets with Potatoes
turkey, prosciutto, potatoes
These tender, juicy Turkey breast fillets are stuffed with sausage, sage and apple and wrapped with prosciutto. No need to stress about roasting a whole Turkey - this sheet pan meal is quicker and easier to make than a whole Turkey and just as delicious or some may say even more delicious especially with a maple butter wine sauce drizzled over it. Not only do you have stuffed Turkey you also have roasted herb potatoes that roast along with the juicy flavours of the Turkey. All the flavours of a roast turkey with much less stress, hassle and expense. It can easily be prepped ahead of time the night before saving you time the day of. Perfect for an elegant dinner, or Sunday lunch or can even be whipped up for a midweek meal because it comes together in under an hour. I like to serve mine with some tender crisp green beans or any seasonal veggies or a salad and you can even serve it with your favourite fixings like my easy homemade cranberry sauce and skillet stuffing.
This Prosciutto-Wrapped stuffed Turkey fillet recipe is some what of an easy spin on traditional Chicken Saltimbocca. Of course this is the Turkey version and stuffed version of it. It’s served with a delicious buttery maple sage sauce, and tastes absolutely delicious! Saltimbocca is an authentic Italian dish traditionally made with veal wrapped in sage and prosciutto and cooked in a white wine and butter sauce. The word saltimbocca comes from the Italian term saltare in bocca meaning jumps into the mouth, which suggests that this dish is so delicious it will literally jump in to your mouth when eating it. This might not be your typical saltimbocca but it is certainly as delicious.
Prosciutto wrapped stuffed Turkey breast key ingredients:
- Turkey breast fillets: turkey breast mini fillets are available all year round from the supermarket. Feel free to use chicken breast fillets instead if you prefer.
- Sausage: I like to use hot or sweet Italian sausage - it makes for a delicious stuffing and it keeps the Turkey fillet so tender.
- Apple: apple sausage and sage are a great combo of sweet and savoury. Pear would work here too or you can leave the fruit out all together. You could also choose up some dates or even chestnuts too in place of the apple.
- Prosciutto: To wrap the fillets use a good quality very thin prosciutto, which is cured Italian ham. As an alternative to prosciutto, any other cured ham can be used, like Spanish jamón Serrano, French jambon de Bayonne or German Black Forest ham. I used 1 slice per fillet but feel free to use 2 if the fillet is on the larger side.
- Maple syrup: I love the sweetness it adds to the dish - feel free to replace it with honey or leave it out for less sweetness.
- Sage: Fresh sage leaves are perfect for this dish. The taste of fresh sage can be described as earthy with hints of pine, citrus and mint. But feel free to trade it for thyme or rosemary if you prefer.
- White wine: Use a dry white wine or dry Marsala wine as the base for the sauce.
- Baby or new potatoes: the waxy kind is what I use - if you are using larger Yukon good ones just make sure to slice them into bite size pieces.
How to make Prosciutto stuffed Turkey fillets
Note: All the exact quantities of the ingredients can be found in the recipe at the bottom of this post.
- Toss the potatoes with the olive oil and seasoning and roast while you prep the Turkey and stuffing.
- Prepare the stuffing: combine the stuffing
- Prepare the fillets: Slice a slit down the middle of them just enough to stuff.
- Stuff the fillets evenly. Close fillets back up. Place sage leaf over each and then wrap each with prosciutto.
- Brush with melted butter and maple syrup and add to Sheetpan with potatoes - roast together until Turkey is cooked through.
- Make the maple butter wine sauce and serve with the stuffed Turkey fillets and potatoes.
If you liked this recipe you will love these:
Recipe
Ingredients
For the stuffed turkey fillets/tenders
- 8 turkey breast mini fillets (or 4 chicken breasts roughly 4 ounces each boneless, skinless, thin cut)
- 3 pork sausages (meat removed from casings)
- 1 small shallot, peeled and minced
- 1 small apple, cored and finely diced
- ½ teaspoon prepared mustard
- 1 teaspoon chopped fresh sage + 8 sage leaves
- 8 slices of prosciutto
- 1 tablespoon of unsalted butter, melted
- 1 tablespoon of maple syrup (optional)
For the potatoes
- 1½ lbs of baby new potatoes, halved
- 1-2 tablespoons of olive oil
- 1 teaspoon dried or fresh thyme
- Salt and pepper to taste
For the maple butter wine sauce
- 3 tablespoon of butter
- 1 teaspoon of maple syrup
- 1 clove of garlic minced
- 1 teaspoon chopped sage
- Pinch of red peppers flakes
- ¼ cup white wine
Directions
- Preheat oven to 425°F
- Toss the potatoes with the olive oil, thyme, salt and pepper and place on baking sheet and bake 20 minutes
- Meanwhile, In a medium bowl combine the sausage meat with shallots, sage, mustard, and apple.
- Slice a slit into the turkey fillet lengthwise just enough to stuff
- Stuff slits with the sausage mixture evenly. Close fillets back up. Place sage leave over each and then wrap each with prosciutto.
- Stir the melted butter and maple syrup together then brush each turkey bundle with it.
- Remove the potatoes from oven then flip or toss them and push them to the side of the pan to make room for the bundles. Place tenders in pan. Then bake for 20-30 min or until tenders are cooked through (165°F)
- In the meantime make sauce: place butter in small sauté pan along with garlic, sage, maple syrup and crushed red peppers flakes. Sauté over medium low for 6-8 min until sage gets slightly crispy. Then slowly add in the wine and simmer 5 more minutes
- Once chicken and potatoes are done, plate and spoon sage butter sauce over the chicken and serve with green beans or salad or any side you would like
Recipe Notes
- Make ahead: Feel free to stuff the fillets and go as far as wrapping them with the prosciutto the day before you plan on roasting them. Store the Prosciutto wrapped bundles in a sealed container in the fridge and bake off the next day.
- Feel free to roast the potatoes and the Turkey fillets in separate baking sheets if you prefer.
