Description
This Butternut Stuffed Turkey Tenderloin recipe combines tender turkey breasts with a sweet and savory filling of butternut squash, fresh cranberries, sage, and crunchy pecans. Perfectly seared and oven-baked, it delivers Thanksgiving flavors in an elegant and easy-to-make dish ideal for special occasions or a comforting family dinner.
Ingredients
Scale
Turkey
- 2 boneless turkey tenderloins (1 lb total)
- 1 tsp kosher salt
- 1/4 tsp crushed black pepper
- 6 to 8 pieces cooking twine
- Cooking spray
Stuffing
- 1/2 tbsp light olive oil
- 1/3 cup chopped shallots
- 2 cloves garlic, chopped
- 1 1/4 cups (6 oz) diced butternut squash, 1/2-inch dice
- 1/2 cup fresh cranberries
- 2 tbsp pure maple syrup (replace with honey for Paleo, omit for Whole30)
- 1 tbsp water (for cooking squash mixture)
- 1 cup baby spinach or kale
- 3 sage leaves, chopped
- 2 tbsp chopped pecans
- 1 tbsp water (for skillet during searing and baking)
Instructions
- Sauté Aromatics and Cook Squash: Heat a large skillet over medium-high heat and add the olive oil. Add the chopped shallots and garlic and sauté over medium-low heat for 4-5 minutes until golden. Then stir in the diced butternut squash, fresh cranberries, maple syrup, and 1 tablespoon water. Cover the skillet and let cook on low heat for 10 minutes to soften the squash and meld the flavors.
- Add Greens and Seasoning: Remove the lid and add the baby spinach or kale, kosher salt, chopped sage, and crushed black pepper to the skillet. Cover again and cook another 3-4 minutes until the greens have wilted. Remove from heat, let the mixture cool slightly, then stir in the chopped pecans for crunch.
- Prepare the Turkey Tenderloins: Using a sharp knife, cut a pocket lengthwise into each turkey tenderloin carefully, making sure not to cut through the ends. Season both the inside and outside of the turkey tenderloins with salt.
- Stuff and Tie the Tenderloins: Spoon about 3/4 cup of the cooled butternut squash mixture into each turkey pocket, stuffing them evenly. Use 3 to 4 pieces of cooking twine to securely tie each tenderloin so the filling stays inside while cooking. Trim any excess twine.
- Preheat Oven and Sear Turkey: Preheat your oven to 375°F (190°C). Heat an oven-safe skillet over medium-high heat and lightly spray it with cooking spray. Carefully sear each stuffed turkey tenderloin on all sides for about 2 minutes per side until nicely browned.
- Bake the Turkey: Pour 1 tablespoon of water into the skillet and cover tightly with foil. Alternatively, transfer the seared turkey tenderloins to a baking dish and cover with foil. Place in the center of the preheated oven and bake for 25 minutes, allowing the turkey to finish cooking through and the flavors to meld.
- Rest and Serve: Remove the turkey from the oven and let it rest for 5 minutes before carefully cutting off the twine. Slice each tenderloin into 4 slices and spoon any pan juices over the top for extra flavor. Serve warm and enjoy.
Notes
- Turkey tenderloins stuffed with a sweet and savory blend of butternut squash, cranberries, sage, and pecans deliver classic Thanksgiving flavors in one dish.
- For a Paleo version, replace maple syrup with honey; omit the syrup entirely for Whole30 compliance.
- Be careful when cutting the pocket in the turkey to avoid cutting through the edges so the stuffing stays inside.
- Tying the tenderloins securely with cooking twine prevents the filling from spilling out during cooking.
- Resting the turkey after baking helps retain juices for a moist and flavorful result.
Nutrition
- Serving Size: 2 slices
- Calories: 221 kcal
- Sugar: 7 g
- Sodium: 880 mg
- Fat: 6 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 51 mg
