Skip Navigation
Search recipes, ingredients, articles, products...
Turkey Dinner for Two
Get started!



1 (12-ounce) turkey tenderloin, pounded to 1/2-inch thick

1/2 teaspoon poultry seasoning

1/4 teaspoon salt

1 Half Stick (1/4 cup) Land O Lakes® Butter, divided

4 to 5 sage leaves


1 small (1/2 cup) onion, finely chopped

1 rib (1/2 cup) celery, finely chopped

1/2 cup fresh or frozen cranberries

2 cups cubed cornbread or bakery muffin of your choice

Brussels Sprouts

1 ounce (1/4 cup) diced pancetta

2 cups trimmed and sliced Brussels sprouts

Salt, as desired

Pepper, as desired

How to make

  1. STEP 1

    Chop vegetables, cornbread​, and pancetta; set each aside.

  2. STEP 2

    Sprinkle both sides of turkey evenly with poultry seasoning and 1/4 teaspoon salt. 

  3. STEP 3

    Heat 12-inch nonstick skillet over medium-high. Add 2 tablespoons butter; melt until sizzling. Add turkey and sage leaves. Sage is done when it darkens and edges begin to curl; remove sage to paper towel-lined plate. Cook turkey 4-5 minutes on each side, or until dark golden brown and cooked through. Remove turkey to serving plate; tent with aluminum foil. Don't wipe out pan.

  4. STEP 4

    Melt 1 tablespoon butter in same pan. Add onion, celery, and cranberries. Salt and pepper as desired. Cook 4-5 minutes or until onions and celery are softened and cranberries begin to deflate. Add cornbread, stirring occasionally, until cornbread begins to toast. Remove to another serving plate.

  5. STEP 5

    Melt final tablespoon of butter in same pan. Add pancetta; stir. Add Brussels sprouts; stir. Salt and pepper as desired. Cook, stirring occasionally, 4-5 minutes or until Brussels sprouts begin to color and soften.

  6. STEP 6

    To serve, carve turkey and layer over stuffing and sprouts. Garnish with fried sage leaves.

Tried this recipe? Instagram it!
And don't forget to tag us @landolakesktchn.