Butternut Stuffed Turkey Tenderloin with Cranberries and Pecans Recipe

I absolutely love making this Butternut Stuffed Turkey Tenderloin with Cranberries and Pecans Recipe whenever I want something cozy yet impressive for family dinners or holiday gatherings. It’s one of those dishes that instantly feels special without being complicated, combining the sweetness of butternut squash and cranberries with the crunch of pecans wrapped in juicy turkey tenderloin. Whenever I serve it, people always ask for seconds—it truly feels like a Thanksgiving feast all rolled into one dish.

When I first tried this recipe, I was surprised at how well these flavors mingled, especially how the warming notes of sage and the maple syrup’s subtle sweetness brought everything together. You’ll find that this Butternut Stuffed Turkey Tenderloin with Cranberries and Pecans Recipe is perfect for impressing guests or just treating yourself to a comforting meal with a creative twist. Plus, it’s a great way to sneak in some veggies and festive ingredients that complement turkey beautifully.

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Ingredients You’ll Need

The ingredients for this Butternut Stuffed Turkey Tenderloin with Cranberries and Pecans Recipe come together to create a beautiful balance of sweet, savory, and nutty flavors. When shopping, look for fresh cranberries if possible and a firm butternut squash to ensure the stuffing has the perfect texture.

• Boneless turkey tenderloins: Choose fresh or thawed tenderloins, about 1 pound total.
• Kosher salt: Enhances all flavors gently without overpowering.
• Light olive oil: For sautéing, its mild flavor lets the other ingredients shine.
• Chopped shallots: Adds a subtle sweetness and depth to the stuffing.
• Garlic: Freshly chopped for aromatic warmth.
• Diced butternut squash: About 6 oz, cut into 1/2-inch pieces for tenderness.
• Fresh cranberries: Provide tartness and vibrant color.
• Pure maple syrup: Balances tart cranberries with natural sweetness (honey works too for Paleo).
• Baby spinach or kale: Adds freshness and a bit of earthiness.
• Chopped sage leaves: This herb’s woodsy flavor pairs perfectly with turkey and squash.
• Chopped pecans: For crunch and nutty flavor.
• Crushed black pepper: Adds gentle heat.
• Cooking twine: Essential for keeping the tenderloin secure while baking.
• Cooking spray: Helps get a nice sear without sticking.

Variations

I like to switch things up depending on the season or who I’m cooking for, and you should totally feel free to make this recipe your own. You might find that a simple swap or addition really elevates the dish or makes it fit your family’s preferences better.

• Dairy-free: This recipe naturally skips dairy, making it great for those avoiding it.
• Paleo/Whole30: Replace maple syrup with honey or omit sweeteners to suit your lifestyle.
• Herb swap: Try rosemary or thyme instead of sage for a different herbal twist—I find sage the most classic pairing, but variety is fun!
• Nut alternatives: If pecans aren’t your thing, walnuts or even toasted sunflower seeds add a nice crunch.

How to Make Butternut Stuffed Turkey Tenderloin with Cranberries and Pecans Recipe

Step 1: Sauté Your Flavorful Stuffing Base

Start by heating a large skillet over medium-high heat and add your olive oil. Toss in the chopped shallots and garlic, then reduce the heat to medium-low and sauté gently for about 4-5 minutes, until they turn golden and become wonderfully fragrant. This step builds the foundation of flavor, so don’t rush it. Next, add the diced butternut squash, fresh cranberries, maple syrup, and a tablespoon of water. Cover the pan and let it cook on low for around 10 minutes until the squash softens and the cranberries start to burst.

Step 2: Finish the Stuffing With Greens and Nuts

Remove the lid and stir in your baby spinach or kale along with salt, chopped sage leaves, and a pinch of crushed black pepper. Cover again and let it cook another 3-4 minutes to wilt the greens while blending the flavors. Once it’s done, take the skillet off the heat and let the mixture cool a bit before mixing in the chopped pecans. I learned the hard way that adding nuts too early can make them soggy, so this cool-down step keeps them perfectly crunchy.

Step 3: Prepare the Turkey Tenderloins

Now, carefully cut a pocket into the long side of each turkey tenderloin – try not to slice all the way through at the ends to keep the filling inside. Season the inside and outside of each tenderloin generously with kosher salt; seasoning inside the pocket is a game-changer for balanced flavor. Using about 3/4 cup of your prepared stuffing, gently stuff each turkey breast. Then, use cooking twine to tie the tenderloins securely with 3 to 4 pieces of twine each so they hold their shape while cooking. Cut off any extra twine to avoid burning in the oven.

Step 4: Sear and Bake to Perfection

Preheat your oven to 375°F (190°C). Heat an oven-safe skillet over medium-high heat and lightly spray it with cooking spray to prevent sticking. Carefully sear each side of the stuffed turkey tenderloins for about 2 minutes until golden brown—that caramelized crust really locks in juices. Pour a tablespoon of water into the skillet and cover it tightly with foil to create steam, or transfer the tenderloins to a baking dish and cover with foil instead. Bake in the center rack of your oven for around 25 minutes until the turkey reaches an internal temperature of 165°F. Let it rest for 5 minutes before slicing—this helps the juices redistribute and keeps the slices juicy.

How to Serve Butternut Stuffed Turkey Tenderloin with Cranberries and Pecans Recipe

Garnishes

I love garnishing the slices with fresh sage leaves or a few extra chopped pecans for a little crunch on top. Sometimes I drizzle a tiny bit of warmed maple syrup or pan juices over the slices to keep things glossy and luscious. A sprinkle of flaky sea salt right before serving really brings out the flavors, too.

Side Dishes

My go-to sides with this recipe are garlic mashed potatoes or creamy polenta, which soak up the savory-sweet juices perfectly. Roasted Brussels sprouts or green beans with almonds add a vibrant crunch that balances the warmth of the turkey. For a lighter option, I sometimes throw together a crisp autumn apple and fennel salad—something fresh to brighten the plate.

Creative Ways to Present

For holiday dinners or special occasions, I slice the turkey tenderloins and fan the pieces out on a large platter sprinkled with extra cranberries and chopped pecans. Adding a candlelit table setting and a rustic wooden board makes for a stunning presentation that guests always compliment. You can even prepare and stuff the tenderloins ahead, then simply bake just before serving to save prep time.

Make Ahead and Storage

Storing Leftovers

I store leftovers tightly wrapped or in an airtight container in the fridge, and they keep nicely for about 3-4 days. Reheating slices gently in a covered dish with a splash of broth helps retain moisture. Plus, the flavors really deepen after a day or two, so leftovers can be even better.

Freezing

If you want to freeze portions, I recommend doing so before baking—just wrap the stuffed tenderloins tightly in plastic wrap and foil. When ready, thaw in the fridge overnight and bake fresh. I’ve found this keeps the texture much better than freezing cooked slices.

Reheating

To reheat, I gently warm turkey slices in a low oven (around 300°F), covered loosely with foil, until heated through. Microwave works in a pinch but can dry the meat, so I prefer the oven method. Adding a little drizzle of cooking liquid or broth before warming keeps everything nice and juicy.

FAQs

Final Thoughts

This Butternut Stuffed Turkey Tenderloin with Cranberries and Pecans Recipe is one of those dishes I always keep in my back pocket for sharing a little extra love at the dinner table. It’s approachable enough to make any day feel special but impressive enough to wow guests during the holidays. I hope you enjoy making and sharing this recipe as much as I do—trust me, once you try it, it’ll become a new favorite in your rotation.

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