Turkey Tenderloin Roll-ups

Ingredients

• 6 tablespoons (85 g)butter
• 1 small (about 75 g; ½ cup), choppedonion
• 2 cloves, finely choppedgarlic
• 1 package (8 oz; 227 g), coarsely choppedbaby Bella mushrooms
• 1 package (6 oz; 170 g), coarsely choppedbaby spinach
• ½ cup (120 ml)white wine or apple juice
• 1 package (3 oz; 85 g)goat cheese
• 1 cup (about 60 g)panko breadcrumbs
• 2 packages (20 oz each; about 567 g each)boneless turkey breast tenderloins
• To tastesalt
• To tastepepper
• 1½ cups (360 ml)chicken broth
• 1 cup (240 ml)double cream

Instructions

1. 1

   Cook the vegetables

   Melt 2 tablespoons (28 g) of butter in a 30 cm (12-inch) frying pan over medium heat until sizzling. Add the onion and garlic and cook for 1–2 minutes, until softened. Add the mushrooms and cook, stirring occasionally, until browned. Stir in the chopped spinach and wine, then cook until the spinach wilts.

2. 2

   Finish the filling

   Stir in the goat cheese until melted, then add the breadcrumbs and toss to combine. Take the pan off the heat and set the mixture aside.

3. 3

   Fill the turkey

   Pound the turkey tenderloins to 6 mm (¼ inch) thick. Season with salt and pepper if desired. Spread the mushroom mixture over each tenderloin, roll it up and secure it with a cocktail stick.

4. 4

   Brown and cook

   Melt 2 tablespoons (28 g) of butter in a 30 cm (12-inch) frying pan over medium heat until sizzling. Add 4 roll-ups and cook, turning once, until browned on both sides. Remove them from the pan and keep warm. Repeat with the remaining butter and tenderloins. Return all the roll-ups to the pan and add the chicken broth. Cover and cook for 10–15 minutes, until the turkey reaches an internal temperature of 74°C (165°F). Remove the roll-ups from the pan and keep warm.

5. 5

   Make the gravy

   Add the double cream to the pan drippings and bring to the boil. Cook for 3–5 minutes, until the gravy has thickened slightly. Serve the roll-ups with the gravy.

What are turkey tenderloin roll-ups?

This dish turns lean turkey tenderloins into filled, rolled portions with a creamy sauce. It draws on a familiar home-cooking approach: stuff a thin cut of meat, brown it, then finish it with a pan sauce.

Here, mushrooms, spinach and goat cheese make the savoury centre, while panko helps hold the filling together. Cooking the rolls in broth also gives the cream gravy flavour from the pan.

Nutrition and macros by portion

The nutrition label shows one serving as written: 420 calories, 39g protein, 13g carbs, 23g fat.

The turkey provides most of the protein, while the breadcrumbs and filling contribute carbohydrates. Butter, goat cheese and cream account for much of the fat; serve with green vegetables or salad to balance the rich sauce and make a more varied plate.

A filling that holds together

Mushrooms: let them brown before adding the spinach so they release moisture and develop a deeper flavour.

Spinach: cook it only until wilted, then stir through the cheese and breadcrumbs as directed. The crumbs help bind the filling rather than leaving it loose.

Rolling and securing

Even thickness: pound the tenderloins to about 6 mm (¼ inch) so they are easier to fill and roll. Try to keep the thickness consistent across each piece.

Tight rolls: spread the filling without packing it heavily at the edges, then roll and secure with a cocktail stick. This helps prevent the filling from escaping as the turkey cooks.

Getting a good sear

Work in batches: brown four roll-ups at a time, turning each once. Crowding the pan can make it harder for the surfaces to brown evenly.

Keep them warm: set each browned batch aside while you cook the rest, then return all the rolls to the pan for the covered cooking stage.

Checking the turkey

Cook the roll-ups covered in the chicken broth for 10–15 minutes, checking for an internal temperature of 74°C (165°F). The centre of the thickest roll should reach that temperature before serving.

The stated time is a guide; the size and thickness of the rolls can affect how quickly they cook. Use a food thermometer rather than relying on browning alone.

Finishing the gravy

Add the cream to the drippings after removing the cooked turkey, then bring the mixture to a boil and simmer for 3–5 minutes. It should thicken slightly while remaining pourable.

Serve the sauce over the roll-ups, or pass it at the table. A simple vegetable side makes room for the rich, creamy gravy.

What to serve alongside

Serve with steamed green vegetables, such as green beans, or a crisp salad to bring freshness to the plate. Roasted potatoes or a modest portion of rice can make it a more substantial meal.

If you are serving the roll-ups at a gathering, slice them after resting briefly so the filling is visible, and spoon the gravy over or alongside them.

Recipe notes & tips

• Chop the mushrooms and spinach coarsely, as specified, so the filling keeps some texture.
• Brown the mushrooms before adding the spinach to avoid rushing their cooking.
• Use a cocktail stick to secure each roll-up before it goes into the pan.
• Cook the roll-ups in batches of four so they have room to brown.
• Check the thickest roll with a food thermometer and cook until it reaches 74°C (165°F).

Variations

• Use apple juice: choose it instead of white wine for the filling.
• Change the mushrooms: use another fresh mushroom variety, chopped coarsely.
• Add herbs: stir chopped fresh thyme into the mushroom mixture.
• Serve with greens: pair the roll-ups with green beans or a leafy salad.
• Make the gravy thinner: stir in a little additional chicken broth if you prefer a looser sauce.

Common mistakes to avoid

• Wet mushrooms: cook them until browned before adding the spinach so excess moisture can evaporate.
• Overfilled rolls: spread the filling evenly and leave the edges manageable for rolling.
• Loose rolls: secure each one with a cocktail stick before browning.
• Crowded frying pan: brown the roll-ups in batches of four for more even contact with the pan.
• Guessing doneness: check the centre with a thermometer and make sure it reaches 74°C (165°F).

How to store

Refrigerate leftover roll-ups and gravy in a covered container for up to 3 days. Reheat gently in a covered pan until piping hot throughout, adding a splash of broth if the gravy has thickened too much.

Frequently asked questions