Ham wrapped turkey medallions are the kind of weeknight dinner that looks like you tried a lot harder than you did. Lean turkey tenderloin gets cut into six little medallions, wrapped in smoky Black Forest ham, seared in a hot pan and splashed with red wine. Then everything goes into a baking dish under juicy tomato slices and a thick layer of grated raclette cheese until it bubbles and turns golden.

This one comes from the Swiss way of cooking, where turkey is called “Trute” and a good melting cheese is never far away. It feeds three, uses one pan and one baking dish, and the pasta cooks while the cheese melts. By the time the oven timer goes off, dinner is basically on the table.

Quick answer: To make ham wrapped turkey medallions, cut 14 oz (400 g) turkey tenderloin into 6 medallions, season them, wrap each in a slice of Black Forest ham and secure with a toothpick. Sear 4 to 5 minutes per side, deglaze with red wine, then bake under tomato slices and 9 oz (250 g) grated raclette with top heat for 10 minutes. Serve over pasta.

Why You’ll Love These Ham Wrapped Turkey Medallions

Big flavor from a short list. Ham, wine, onions, tomatoes and cheese do all the work. No complicated sauce needed.
Lean meat that stays juicy. The ham wrap protects the turkey in the pan and adds a salty, smoky edge.
Cheesy, but not fussy. Raclette melts beautifully and gets those browned, bubbly spots on top.
Dinner for three in about 40 minutes. Searing, baking and boiling pasta happen almost at the same time.
Flexible. Swap the cheese, the pasta, or even the meat, and it still works.

Ingredients You’ll Need

Turkey tenderloin: One 14 oz (400 g) package of turkey breast tenderloin, the small, tender inner fillet. It’s easy to cut into even medallions.
Black Forest ham: 6 thin slices, one per medallion. Its smoky flavor is a big part of the dish.
Tomatoes: About 1 lb (450 g), sliced and well seasoned.
Pickles: 3 small pickled gherkins, halved, for a tangy bite on the side.
Onion: About 3.5 oz (100 g), roughly 1 onion, cut into rings.
Red wine: 100 g (a scant 1/2 cup) of cooking wine to deglaze the pan.
Water: 100 g (a scant 1/2 cup) to stretch the pan juices into a light sauce.
Herbes de Provence: As much as you like, for seasoning and sprinkling on top.
Salt and coarsely ground black pepper.
Raclette cheese: 9 oz (250 g), coarsely grated. A box grater’s large holes are perfect.
Pasta: 9 oz (250 g) of any shape you like. Tricolore pasta looks especially nice on the plate.

How to Make Ham Wrapped Turkey Medallions

Here’s the short version. Exact amounts and printable steps are in the recipe card below.

Cut and wrap. Slice the turkey tenderloin into 6 small medallions. Season them with salt, pepper and herbes de Provence, wrap each one in a slice of ham and pin it with a toothpick.
Sear and deglaze. Brown the medallions in a skillet for about 4 to 5 minutes on each side. Pour in the red wine and lay the onion rings on top. Let it bubble down briefly, then move the meat to an ovenproof dish and keep it warm.
Make the quick sauce. Add the water to the skillet, bring the onions to a short boil and season if needed. Pour everything over the turkey.
Top and bake. Cover the medallions with well-seasoned tomato slices, scatter the grated raclette over the top and finish with a pinch of herbes de Provence. Bake with top heat for 10 minutes, until the cheese is melted and golden.
Cook the pasta and serve. While the dish is in the oven, cook the pasta according to the package. Plate it on warm plates with the medallions, sauce and the halved pickles.

Tips for the Best Results

A few small habits make ham wrapped turkey medallions turn out juicy and evenly browned every time.

Cut evenly. Medallions of the same thickness cook at the same speed, so none end up dry.
Go easy on the salt. The ham, cheese and pickles are all salty. Season the turkey lightly and taste the sauce before adding more.
Season the tomatoes well. A little salt, pepper and herbs on the slices make a big difference under the cheese.
Check the temperature. Poultry should reach 165°F (74°C) in the thickest part. The USDA safe minimum internal temperature chart is a handy reference.
Remove the toothpicks before serving, or at least warn your guests.
Warm the plates. Melted raclette firms up quickly, and warm plates keep everything soft and gooey a little longer.

Easy Swaps and Variations

Ham wrapped turkey medallions are easy to adapt. No raclette? Gouda, mozzarella or Gruyère all melt nicely and work just as well. Any pasta shape will do, and rice is a good match too. If turkey isn’t on hand, pork tenderloin or small chicken breasts can take its place; just cook chicken to the same 165°F (74°C).

What to Serve with Ham Wrapped Turkey Medallions

Pasta is the classic partner here because it soaks up the wine and onion sauce. A crisp green salad with a sharp vinaigrette balances all that cheese, and steamed green beans or broccoli add color. Looking for more weeknight ideas? Browse our dinner recipes, or try our creamy turkey tetrazzini for another cozy turkey and pasta meal.

Ham Wrapped Turkey Medallions FAQ

Can I make this without wine?

Yes. Use the same amount of chicken broth instead. You’ll lose a little depth, but the sauce will still taste great with the ham and cheese.

What kind of ham works best?

Black Forest ham gives the smoky flavor this dish is known for. Prosciutto or another thin, dry-cured ham works too.

Can I prepare ham wrapped turkey medallions ahead?

You can cut, season and wrap the medallions a few hours early and keep them covered in the fridge. Sear and bake just before serving so the cheese stays fresh and melty.

How do I store and reheat leftovers?

Refrigerate leftover ham wrapped turkey medallions in an airtight container for up to 3 days. Reheat covered in a 350°F (175°C) oven or gently in the microwave until hot all the way through.

Ham Wrapped Turkey Medallions with Tomatoes and Raclette