Turkey Tenderloin stuffed with onions mushrooms and kale

Turkey Tenderloin stuffed with onions mushrooms and kale
Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 1,253.2
  • Total Fat: 80.3 g
  • Cholesterol: 230.6 mg
  • Sodium: 734.1 mg
  • Total Carbs: 62.2 g
  • Dietary Fiber: 18.4 g
  • Protein: 87.2 g

View full nutritional breakdown of Turkey Tenderloin stuffed with onions mushrooms and kale calories by ingredient

Number of Servings: 1


    2 turkey tenderloins - 1 pound each
    2 large onions - thinly sliced
    12 button mushroom - thinly sliced
    1 cup cooked kale - chopped
    3 Tbsp Olive Oil
    3 Tbsp Butter
    salt, pepper, and garlic to taste


You could easily substitute your favorite veggies for any of the veggies listed here! Spinach is a great substitute for the kale.


In a large skillet, melt 2 Tbsp of butter and 2 Tbsp Olive Oil over medium heat. Add onions and saute 20 minutes until onions carmelize to a golden color. Add mushroom and kale and cook for another 10 minutes until mushrooms are tender. Cool mixture in the fridge.

Pound each tenderloin between two sheets of plastic wrap to a 1/4 inch thickness. Fill each tenderloin with cooled stuffing mixture and lay each tenderloin seam side down in a greased glass baking dish. Rub outside of each tenderloin with remaining butter and olive oil.

Bake in a preheated 375 degree oven for 35-45 minutes or until an internal temperature of 160 degrees is reached.

Serving Size: makes (6) 8 ounce servings

Number of Servings: 1

Recipe submitted by SparkPeople user CLYNNTHOMAS.