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Turkey Tenderloin Roll-Ups

Presented by:
Land O' Lakes
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Serve up this easy to prepare turkey tenderloin with homemade gravy for your next dinner or Thanksgiving celebration.

Recipe Prep Time
Prep Time
25 min
Recipe Cook Time
Cook Time
Recipe Ready Time
Ready In
55 min
Recipe Servings



6 tablespoons Land O Lakes® Butter

1 small (1/2 cup)onion, chopped

2 cloves garlic, finely chopped

1 package (8-ounce)baby Bella mushrooms, coarsely chopped

1 (6-ounce) package baby spinach, coarsely chopped

1/2 cup white wine or apple juice

1 (3-ounce) package goat cheese

1 cup Panko bread crumbs

2 (20-ounce) packages boneless turkey breast tenderloins

Salt, if desired

Pepper, if desired


1 1/2 cups chicken broth

1 cup Land O Lakes® Heavy Whipping Cream


Melt 2 tablespoons butter in 12-inch skillet over medium heat until sizzling; add onion and garlic. Cook 1-2 minutes or until softened. Add mushrooms; cook, stirring occasionally, until browned. Stir in chopped spinach and wine; cook until spinach is wilted.

Stir in goat cheese until melted. Add bread crumbs; toss to combine. Remove from heat; set aside.

Pound turkey tenderloins to 1/4 inch thickness. Season with salt and pepper, if desired. Spread mushroom mixture onto each tenderloin; roll up, securing with toothpick.

Melt 2 tablespoons butter in 12-inch skillet over medium heat until sizzling; add 4 turkey roll-ups. Cook, turning once, until browned on each side. Remove from pan; keep warm. Repeat with remaining butter and tenderloins. Place all roll-ups into pan; add chicken broth. Cover; cook 10-15 minutes or until internal temperature of turkey reaches 165°F. Remove roll-ups from pan; keep warm.

Add whipping cream to drippings in pan; bring to a boil. Cook 3-5 minutes or until gravy is slightly thickened. Serve roll-ups with gravy.

Recipe Tips 

Turkey tenderloins come in various size packages. This recipe was developed using individual tenderloins, not turkey tenderloins sold in a roll. 

To easily flatten tenderloins to 1/4 inch thickness, cut slit lengthwise to but not through bottom of tenderloin. Open tenderloin at slit; turn. Place onto flat surface, slit-side down. Cover with plastic food wrap; pound with meat mallet to desired thickness.


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