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Here is a warm and tasty recipe for the frosty fall and winter months!
Fig-Stuffed Turkey Tenderloin (serves 4)
1 pound turkey tenderloin (about 2 whole ones)
12 dried Black Mission figs, finely chopped
1 cup sweet red pepper, chopped
3 tablespoons Dijon mustard
1 teaspoon dried thyme
1 teaspoon onion powder
1 tablespoon honey
1 teaspoon olive oil
2 cloves garlic
black pepper
1 teaspoon dried rosemary
sprig of fresh rosemary (optional)
Rinse the turkey and pat dry. Butterfly the turkey to lay flat when open.

In a medium bowl mix the remaining ingredients. Add the turkey and mix to coat well.

Remove the turkey and lay flat. Fill with the fig mixture. Roll tight and place seam-side down on a sprayed baking pan.

Cover and bake in a 400° oven for 40 minutes or until turkey is no longer pink inside.

Remove the cover, baste with the juices and bake an additional 5 minutes.

Let cool then slice each tenderloin into 8 pieces.

Garnish with a rosemary sprig or a few extra rosemary leaves.