8 - 8 oz Turkey Tenderloin
16 fl oz Date, Sage and Macadamia Nut Stuffing (recipe below)
8 oz Prosciutto (8 - 1 oz pieces)
16 fl oz Marsala Sage-Cream Gravy (recipe below)
Trim tendon out of each tenderloin and butterfly each half lengthwise.
Insert ¼ cup of stuffing evenly along the length of each butterflied portion.
Squeeze the two sides together and wrap each tightly with a 1 ounce portion of prosciutto. Bake at 350 degrees for 15 minutes or until turkey is done. Top each portion with 2 fluid ounces of Marsala Sage-Cream Gravy. Makes – 8 portions
Date, Sage and Macadamia Nut Stuffing
8 oz Dates, seeded
8 oz Macadamia Nuts, roasted
1 oz Garlic, chopped
1/2 oz Fresh Sage, chopped
1/2 tsp Salt
1/4 tsp Black Pepper
Add all ingredients to a food processor until well combined.
Marsala Sage-Cream Gravy
1 tsp Butter
1/2 oz Garlic, chopped
1/10 oz Fresh Sage, chopped
3 1/2 fl oz Marsala wine
3 1/4 cup Turkey Gravy
5 fl oz Heavy Cream
Salt & Pepper to taste
Saute chopped garlic in a little butter till golden. Add chopped sage. Deglaze the pan with Marsala and allow to simmer for 2-3 minutes. Add turkey gravy and return to a simmer. Add heavy cream. Salt and pepper to taste. Makes – 4 cups