This Stuffed Turkey Breasts with Butternut Squash and Figs Recipe is one of those dishes that feels fancy enough for company but easy enough for a weeknight. I absolutely love how the sweetness from the figs pairs with the earthy butternut squash, all wrapped in tender, juicy turkey breast. When I first tried this, I was amazed at how those simple ingredients came together to create something so comforting and flavorful.
You’ll find that this recipe is super versatile — perfect for holiday dinners, special family meals, or whenever you want to impress without spending hours in the kitchen. I used to struggle with dry turkey breast, but stuffing it like this locks in moisture and adds layers of flavor you’ll want to make again and again.
Why You’ll Love This Recipe
- Bursting with Flavor: The mix of butternut squash, figs, and sage creates a sweet-savory stuffing that makes every bite exciting.
- Juicy, Moist Turkey: Stuffing the breasts prevents dryness, delivering tender slices every time.
- Easy to Prep: Minimal ingredients and straightforward steps mean you can whip this up without stress.
- Versatile for Any Occasion: Whether for a Sunday dinner or holiday feast, this recipe fits right in.
Ingredients You’ll Need
Each ingredient in this Stuffed Turkey Breasts with Butternut Squash and Figs Recipe plays a role in balancing sweetness, earthiness, and savoriness. Sourcing fresh figs and a firm butternut squash will make all the difference in flavor and texture.
- Boneless turkey tenderloins: Look for pieces that are uniform in size to help them cook evenly and stuff easily.
- Kosher salt (diamond crystal): Its flaky texture is perfect for seasoning without overpowering.
- Light olive oil: Use a mild oil to sauté the veggies without adding too much flavor—you want the Turkey and squash to shine!
- White onion: Sweet and mild, it softens nicely when sautéed, providing a delicate base for the stuffing.
- Butternut squash: Choose firm, bright-colored squash for the best texture and sweetness.
- Black mission figs: Fresh figs add natural sweetness and a chewy texture that contrasts beautifully with the tender turkey.
- Garlic cloves: Finely chopped to evenly distribute that wonderful aromatic flavor.
- Baby spinach: Fresh spinach wilts perfectly into the stuffing without overpowering it.
- Sage leaves: Fresh sage adds an earthy herbal note that pairs perfectly with turkey.
- Crushed black pepper: Just a dash to balance the sweetness and add warmth.
- Cooking twine: Essential for securing the stuffed turkey breasts so the filling stays inside as they bake.
- Cooking spray: To help get a nice sear without sticking.
Variations
I love how flexible the Stuffed Turkey Breasts with Butternut Squash and Figs Recipe is — it’s easy to make it your own! Over time, I experimented with swapping out ingredients based on what I had, and each version turned out great.
- Fruit Swap: I’ve replaced figs with diced apples or pears before, especially in fall when those fruits are at their best. The flavor stays balanced and delicious.
- Herb Variation: Sometimes I add thyme or rosemary instead of sage for a slightly different herbal tone. Both work wonderfully.
- Spinach Substitute: If you’re not a fan, kale or Swiss chard are excellent alternatives that add their own texture.
- Make It Ahead: You can prep the stuffing a day ahead to save time, just keep it covered in the fridge. It tastes even better after the flavors meld overnight!
How to Make Stuffed Turkey Breasts with Butternut Squash and Figs Recipe
Step 1: Prepare the Stuffing
Start by heating a large cast iron skillet over medium-high heat and adding the olive oil. Toss in the chopped onion and sauté for about two minutes until golden and fragrant. Then stir in the diced butternut squash with a splash of water—cover and let it steam on low for 10 minutes. This softens the squash nicely without browning it too much. Remove the lid, add the chopped figs, garlic, spinach, sage, salt, and pepper, and cook for 3-4 more minutes until everything is well mixed and the spinach has wilted. Set this vibrant, flavorful mixture aside to cool before stuffing.
Step 2: Stuff the Turkey Breasts
Using a sharp knife, carefully cut a pocket into the side of each turkey tenderloin without cutting all the way through the ends—you want a nice “pouch” for the filling. Season the inside and outside generously with kosher salt. Then stuff each breast with roughly 3/4 cup of that beautiful squash and fig mixture. You’ll want to tie the stuffed breasts securely with cooking twine (3 to 4 pieces per breast) to keep the filling in place during cooking. Don’t forget to trim any excess twine so it doesn’t burn or get in the way.
Step 3: Sear and Roast
Preheat your oven to 375°F. Lightly spray your skillet with cooking spray and heat it over medium-high. Carefully sear each stuffed turkey breast on three sides—the seared sides will develop a nice golden crust. Don’t sear the side where the stuffing is exposed. If your skillet is oven-safe, cover the turkey with foil and transfer it directly to the oven to roast for 30-35 minutes. If not, move the breasts to a lined baking dish, cover with foil, and roast. The goal here is to cook the turkey thoroughly while keeping it juicy and tender. When it’s done, let the breasts rest for 5 minutes before removing the twine and slicing into four thick, beautiful slices.
Pro Tips for Making Stuffed Turkey Breasts with Butternut Squash and Figs Recipe
- Even Sizing: Choose turkey tenderloins that are about the same size so they cook uniformly and look consistent when sliced.
- Don’t Overstuff: Be careful not to overfill the pockets; too much stuffing can cause the turkey to burst or cook unevenly.
- Rest Before Slicing: Giving the turkey a few minutes to rest lets the juices redistribute, so your slices stay moist.
- Use a Meat Thermometer: To avoid overcooking, check that the thickest part of the turkey reaches 165°F for safe, juicy results.
How to Serve Stuffed Turkey Breasts with Butternut Squash and Figs Recipe
Garnishes
I like to finish with a few fresh sage leaves or a sprinkle of chopped parsley for color and a hint of herbaceous brightness. A drizzle of aged balsamic vinegar over the slices adds a subtle tang that complements the sweetness perfectly.
Side Dishes
Roasted Brussels sprouts or a simple garlic mashed potato balance the richness of the turkey and stuffing beautifully. You could also serve it alongside wild rice or a crisp green salad to lighten things up. My family goes crazy for the pairing with sautéed green beans tossed in lemon and almonds.
Creative Ways to Present
For holiday dinners, I like to slice the turkey breasts thin and fan them out on a large platter layered with additional roasted squash cubes and figs drizzled with honey. It looks stunning and invites everyone to dig in. You can also serve individual portions sliced and stacked with a sprig of sage on top for an elegant plated look.
Make Ahead and Storage
Storing Leftovers
I usually store any leftover turkey wrapped tightly in plastic wrap or in an airtight container in the fridge. It keeps well for up to 3-4 days without losing too much moisture or flavor, perfect for quick lunches or next-day dinners.
Freezing
I’ve frozen stuffed turkey breasts before by wrapping them well in foil and then placing them in freezer bags. When you’re ready, thaw overnight in the fridge, then reheat gently in the oven to keep everything moist. Just be mindful that the texture might be a tiny bit softer after freezing, but the flavors hold up beautifully.
Reheating
To reheat leftovers, I recommend low and slow in the oven at 300°F covered with foil. This warms the turkey evenly without drying it out. Microwaving works, but I find it can dry the meat out, so I place a damp paper towel over the slices to help hold moisture.
FAQs
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Can I prepare the stuffing a day in advance for this recipe?
Absolutely! Preparing the butternut squash and fig stuffing a day ahead actually helps the flavors meld beautifully. Just keep it covered in the refrigerator until you’re ready to stuff the turkey breasts.
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What’s the best way to make sure the turkey cooks evenly?
Choosing turkey tenderloins of similar size helps ensure even cooking. Also, searing on three sides and finishing in the oven allows for a nice crust and juicy interior. Using a meat thermometer to check for 165°F will guarantee perfect doneness.
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Can I use dried figs instead of fresh in this recipe?
You can use dried figs if fresh aren’t available, but I recommend soaking them in warm water for about 10 minutes beforehand to soften. This helps mimic the fresh figs’ texture and prevents the stuffing from drying out.
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Is it possible to make this recipe gluten-free?
Yes! This Stuffed Turkey Breasts with Butternut Squash and Figs Recipe is naturally gluten-free since it doesn’t include any wheat-based ingredients. Just ensure your cooking spray and any packaged items are certified gluten-free.
Final Thoughts
This Stuffed Turkey Breasts with Butternut Squash and Figs Recipe has become a staple in my kitchen whenever I want to treat my family to something a little special but stress-free. It hits all the right notes with juicy turkey breast wrapped around a sweet, savory filling that’s surprisingly simple to pull off. I’m confident you’ll enjoy making and sharing this as much as we do — it’s one of those recipes that makes any meal feel like an occasion. Give it a try, and I promise it’ll become one of your favorites too!
Print
Stuffed Turkey Breasts with Butternut Squash and Figs Recipe
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
Delicious stuffed turkey breasts filled with a flavorful blend of butternut squash, figs, spinach, and herbs. This savory dish is seared to perfection and finished in the oven, offering a hearty and elegant meal perfect for any occasion.
Ingredients
For the Turkey:
- 2 boneless turkey tenderloins (1 lb total)
- 1 tsp kosher salt (Diamond Crystal)
- 1 tbsp light olive oil
- Cooking twine – 6 to 8 pieces
- Cooking spray
For the Stuffing:
- 1 small white onion, chopped (about 1/3 cup)
- 6 oz butternut squash, diced 1/2-inch (about 1 1/4 cups)
- 5 black mission figs, chopped
- 2 garlic cloves, finely chopped
- 1 cup baby spinach
- 3 sage leaves, chopped
- 1/4 tsp crushed black pepper
- 2 tbsp water (for cooking)
Instructions
- Sauté the Vegetables: Heat a large cast iron skillet over medium-high heat and add the olive oil. Add chopped onions and sauté for 2 minutes or until golden. Add diced butternut squash and 2 tablespoons of water, cover the skillet, and cook on low heat for 10 minutes to soften the squash.
- Add Remaining Stuffing Ingredients: Remove the lid, then add the chopped figs, garlic, spinach, kosher salt, sage, and crushed black pepper to the skillet. Cook for another 3-4 minutes until the spinach wilts and the mixture is fragrant. Remove from heat and let the stuffing cool.
- Prepare the Turkey: Carefully cut a pocket into the sides of each turkey tenderloin, ensuring you do not cut all the way through the ends. Season both the inside and outside of the turkey breasts with kosher salt.
- Stuff the Turkey: Fill each turkey pocket with about 3/4 cup of the cooled butternut squash and fig mixture. Use 3 to 4 pieces of cooking twine to securely tie each turkey breast, trimming any excess twine.
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Sear the Turkey: Lightly spray the skillet with cooking spray and return it to medium-high heat. Carefully sear each side of the stuffed turkey breasts for about 1-2 minutes per side, searing three sides but avoiding the stuffed end to prevent filling from spilling out.
- Bake the Turkey: If your skillet is oven-safe, cover it with foil and transfer it directly to the oven. If not, place the seared turkey breasts into a baking dish, cover with foil, and bake. Cook for 30 to 35 minutes until the turkey is cooked through.
- Rest and Slice: Remove the turkey from the oven and allow it to rest for 5 minutes. Carefully cut off the twine and slice each turkey breast into 4 slices. Serve warm.
Notes
- Swap the figs for apples or pears for a different fruity flavor.
- Double or triple the recipe to serve more guests.
- Store leftovers in the refrigerator for 3 to 4 days.
Nutrition
- Serving Size: 2 slices
- Calories: 258 kcal
- Sugar: 12 g
- Sodium: 878 mg
- Fat: 8 g
- Saturated Fat: 1.2 g
- Unsaturated Fat: 6.5 g
- Trans Fat: 0 g
- Carbohydrates: 51 g
- Fiber: 5 g
- Protein: 22 g
- Cholesterol: 51 mg
