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.
In medium bowl, combine figs, bread crumbs, almonds, egg, salt, thyme and pepper.
Place 1 cup (250 mL) stuffing mixture down center of each tenderloin, folding sides of tenderloin to cover stuffing.
Place roll seam side-down in (10x15x1"/25x35x2.5 cm) baking pan, lightly sprayed with vegetable cooking spray.
Bake at 350F (175C) for 20 to 25 minutes or until meat thermometer, inserted into rolled turkey, reaches 165 F (74C).
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.
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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