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
Scale
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
