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Turkey tenderloin, stuffing, green beans, onion, and fresh herbs in one pan from stovetop to oven to your table! Tender turkey tenderloin is baked up with stuffing, fresh green beans (or frozen), and delicious fresh herbs and onions for the ultimate skillet dinner!
So many holidays put emphasis on creating giant spreads of food for large numbers of people. Yet I know that many homes simply have no need to go through all of that trouble. They won’t have the people to eat all of that food or perhaps their budget doesn’t allow for the extra expense to make it.
I wanted to create a meal that is festive and holiday in feel but easy, budget-friendly, and small enough for only a few at the table.
Even though you don’t need to create a spread of food for gobs of people doesn’t mean you don’t want that holiday meal, too. This dinner gives you all the best foods in one easy meal!
Let me say, too, that this meal is PERFECT for a weeknight supper. My son gobbles this up without breathing…he loves it so. It’s hearty, easy, and requires little dishes to make. We can all agree that is about perfect, can’t we?
This whole turkey dinner is baked up in the oven but FIRST we are going to sear the turkey tenderloins and veggies on the stovetop. This creates the ultimate tender and flavorful turkey but does require a pan that can go from stovetop to oven
Enter…the cast iron pan. Truly, y’all know I love these things. There is a reason they have been around for generations and generations. Cast iron pans truly do everything. You’ll need one for this recipe. Or, another sort of skillet that does the stovetop to oven thing.
What size turkey tenderloin do I use?
Mine are about 3/4 of a pound each and I get 2 of them in a single package. The cost is around $3-5 dollars per pound. Most packages average around 1 to 1.5 pounds.
Do I have to use fresh green beans?
No, not at all. In fact this was tested with frozen green beans with great success. You could absolutely swap out the green beans for another veggie just be sure to think about the cooking time of the subbed veggie in comparison to the green bean so that they are properly cooked.
Must I use fresh herbs or can I substitute dried?
Of course you can substitute dried, if you like. However I would highly recommend trying fresh herbs. It adds so much to this dish!
Can I skip the bacon grease?
Yes, for sure. Use an additional 1-2 tablespoons of butter or olive oil. Of course, you won’t get that delicious flavor.
What if I don’t want to use a boxed stuffing mix?
Go ahead and make your own stuffing, if you like. It will make this dish infinitely harder and more time-consuming. But gosh will it be good!
Wait. There aren’t any potatoes and gravy?
I do give instructions for how to make a gravy after the turkey is done. However, you are right, you will have to boil up some potatoes if that is a necessity for your family.
Turkey Tenderloin Dinner
- Aluminum foil
- Large cast iron skillet or another such skillet that goes from the stove to the oven
- Saucepan for cooking stuffing
- 1 pkg Turkey Tenderloin I used the 1.5 pound Jennio pkg, trimmed and dried off
- 1 pkg cornbread StoveTop stuffing
- 1 pound fresh green beans trimmed to 2 inches OR frozen
- 8 tablespoons unsalted butter
- 1 pkg fresh poultry herbs (usually .75 or 1 oz) this is a mix of fresh rosemary, thyme, and sage
- 2 slices bacon
- 1 white onion sliced in quarters lengthwise
- On medium high heat in a cast iron skillet, cook the bacon until crispy. Remove and set aside.
- In the pan with the bacon grease, add 2 tablespoons butter.
- When melted, add your turkey tenderloin to sear.
- Nestle about half of the fresh herbs, and the quartered onions in along side the tenderloin.
- Meanwhile, make the stuffing according to the package directions.
- Sear the tenderloin about 3minutes on each side or until nicely browned.
- While searing, use a fork to melt 1 tablespoon of butter along the top of the tenderloin.
- After you are happy with the sear, remove the turkey to a plate and add the green beans to the pan.
- Coat the green beans and allow to saute for about 3 minutes.
- Push all the green beans to one side of the pan, nestle the onion and additional fresh herbs along side the green beans, the turkey tenderloin alongside that, and then press the stuffing into the rest of the pan.
- Bake at 375 degrees for 20 minutes (internal temperature of 165 degrees), turning the turkey one time half way through and stirring the green beans – do not overbake!
- Remove from the oven and put a loose cover of aluminum foil on the pan to allow the meat to rest for 10 minutes.
- If desired, remove the turkey tenderloin, veggies, and stuffing from the pan, return the pan to the stovetop…add 1 cup chicken broth (scraping the bits from the pan) and bringing it to a boil. Make a slurry of 1 tablespoon cornstarch and 2 tablespoons flour, slowly pour it into the broth until thickened. Serve the gravy over the turkey tenderloin.