Source: Better Homes and Gardens


Credit: Karla Conrad

Recipe Summary

40 mins
1 hr 10 mins
30 mins


Ingredient Checklist


Instructions Checklist
  • Butterfly turkey by cutting each tenderloin in half horizontally, cutting almost to the opposite side. Spread open. Sprinkle both sides with salt and pepper.

  • For stuffing, in a small saucepan bring broth to boiling. Stir in couscous, dried cherries, and shallot. Remove from heat. Cover and let stand for 5 minutes. Fluff with a fork. Stir in pistachios and snipped sage. Spread in a shallow baking pan to cool quickly.

  • Spread filling over turkey; fold turkey over filling to enclose. Top with pancetta and sage leaves. Tie at 2-inch intervals with 100% cotton kitchen string, tucking leaves under string as necessary.

  • Wrap each tenderloin in plastic wrap. Place in a freezer bag or container; seal and freeze for up to 1 month.

  • To serve, thaw in the refrigerator overnight. Preheat oven to 375°F. Unwrap tenderloins and place on a greased baking sheet. Bake for 40 to 45 minutes or until turkey is done (165°F). Remove from oven. Cover loosely with foil and let stand for 5 to 10 minutes. Remove string; slice turkey.

Nutrition Facts

362 calories; fat 9g; cholesterol 103mg; saturated fat 3g; carbohydrates 27g; mono fat 4g; poly fat 2g; insoluble fiber 2g; sugars 7g; protein 42g; vitamin a 365.6IU; vitamin c 3.2mg; thiamin 0.1mg; niacin equivalents 1.2mg; vitamin b6 0.1mg; folate 10.9mcg; sodium 619mg; potassium 151mg; calcium 44mg; iron 2.4mg.