• NATIONAL SITE
  • BRITISH COLUMBIA
  • SASKATCHEWAN
  • ALBERTA
  • MANITOBA
  • ONTARIO
  • QUEBEC
  • NEW BRUNSWICK
  • NOVA SCOTIA
  • PEI
  • NEWFOUNDLAND AND LABRADOR
  • YUKON
  • NUNAVUT
  • NORTHWEST TERRITORIES
Nutritional Information

Per serving

Calories:
402
Protein:
47 g
Fat:
11 g
Carbohydrates:
28 g

Credit
Recipe courtesy of National Turkey Federation.

Serves: 8
  1. In small non-stick skillet, over medium-high heat, sauté sausage and onions 4 to 5 minutes or until sausage is no longer pink and onions are tender. Drain and set aside.
  2. In medium bowl, combine figs, bread crumbs, almonds, egg, salt, thyme and pepper.
  3. Place 1 cup (250 mL) stuffing mixture down center of each tenderloin, folding sides of tenderloin to cover stuffing.
  4. Place roll seam side-down in (10x15x1"/25x35x2.5 cm) baking pan, lightly sprayed with vegetable cooking spray.
  5. Bake at 350F (175C) for 20 to 25 minutes or until meat thermometer, inserted into rolled turkey, reaches 165 F (74C).
  6. Meanwhile, in a small saucepan, prepare glaze: over medium heat, combine preserves, margarine and ginger. Heat until melted and warm. Brush turkey rolls with glaze.
  7. Continue to bake 8 to 10 minutes or until the internal temperature reaches 170F (77C) and turkey is lightly browned. To serve, cut rolls, on the diagonal, into 1" (2.5 cm) slices.

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