Turkey Tenderloins Stuffed With Aritchokes, Spinach and Ham

Turkey Tenderloins Stuffed With Aritchokes, Spinach and Ham

Getting Started

To Start

  • Preheat oven to 350 degrees

What You’ll Need

  • 5-6 cloves roasted garlic
  • 2 slices smoked bacon (cut into pieces)
  • 4 Turkey Tenderloins fillets
  • 1/2 tablespoon Gourmet Farm Girl House seasoning
  • 4 slices Smoked ham sliced thin
  • 1 14.5 oz can artichoke hearts (drained)
  • 1 cup shredded mozzarella cheese
  • 2 cups fresh spinach (packed)
  • 2 tablespoons vegetable oil
  • ½ sweet onion chopped
  • 1 14.5 oz can diced tomatoes
  • ½ cup red wine
  • Kitchen twine cut into 8 pieces 8 inches long



Cut one head of garlic in half; drizzle with olive oil and sprinkle with salt; wrap in foil and bake
for 20-30 minutes.


In a large skillet cook the bacon till just brown; remove the bacon pieces and set aside. Turn off heat; remove the bacon fat and set skillet aside.


While garlic roasts; place turkey fillets in a plastic bag and pound out with a meat tenderizer or rolling pin. Remove and season; place a slice of ham, several artichokes hearts, 1-2 tablespoons of cheese, a few crumbles of the bacon and a small bunch of spinach on top of each fillet. Gently roll; tie each roll with two pieces of kitchen twine.


Remove 5-6 cloves from the head of garlic and gently smash


Add the vegetable oil to the skillet and return to medium high heat; place the turkey rolls in the skillet and brown on both sides; 2-3 minutes. Remove turkey rolls and place in a 9×12 glass casserole dish sprayed with vegetable oil.


Add to the skillet the chopped onions; sauté for 1-2 minutes; add tomatoes, any remaining drained artichoke hearts, roasted garlic and cook for 5-7 minutes. Pour mixture over the turkey rolls; deglaze the pan with the wine and pour over the turkey and vegetables.


Bake at 350 for 25-30 minutes.


Serve with additional steamed spinach.


Garnish with additional pieces of chopped bacon.