Stuffed Turkey Breasts with Butternut Squash and Figs Recipe

I absolutely love how this Stuffed Turkey Breasts with Butternut Squash and Figs Recipe turns out every time I make it. The combination of tender turkey breasts with the sweet and earthy flavors of butternut squash and figs is just heavenly — it’s like a little fall harvest party wrapped inside your meal. Whether you’re cooking for a cozy family dinner or want to impress guests without too much fuss, this recipe really hits the sweet spot.

When I first tried this recipe, I was drawn to how it balances savory with naturally sweet ingredients, and you’ll find that the figs really bring a delicate depth most turkey dishes miss. Plus, it’s a wonderful change from the usual roasted turkey or chicken and perfect for when you want something special but still manageable in your kitchen.

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Ingredients You’ll Need

The ingredients in this Stuffed Turkey Breasts with Butternut Squash and Figs Recipe are simple but thoughtfully paired to bring out both savory and sweet notes. Each component adds texture and flavor that plays so well together — plus, they’re easy to find at the store or farmer’s market.

• Boneless turkey tenderloins: Look for tenderloins about one pound total for even cooking and easy stuffing.
• Kosher salt: I prefer Diamond Crystal for its clean flavor and ease of use.
• Light olive oil: Helps with sautéing and searing without overpowering the flavors.
• White onion: Adds sweetness and depth when sautéed — chop it finely for even cooking.
• Butternut squash: Choose a medium-sized, fresh squash and dice it into consistent half-inch cubes for perfect tenderness.
• Black mission figs: These give natural sweetness and subtle chewiness that pairs amazingly well with the turkey.
• Garlic cloves: Freshly finely chopped garlic adds a fragrant punch.
• Baby spinach: Wilts gently into the filling, adding color and a mild earthiness.
• Sage leaves: Fresh sage is essential — its savory aroma enhances the stuffing beautifully.
• Crushed black pepper: Just a pinch brings a gentle heat to balance the sweetness.
• Cooking twine: Necessary to tie up each stuffed turkey breast securely for even cooking.
• Cooking spray: To prevent sticking when searing your turkey in the skillet.

Variations

I love experimenting with this Stuffed Turkey Breasts with Butternut Squash and Figs Recipe, and you’ll enjoy making it your own too. Whether you want to swap fruits, add herbs, or tweak the seasoning, a few simple changes can make it feel fresh every time.

• Fruit Swap: I once tried replacing figs with diced apples, and it gave a lovely tartness that my whole family loved.
• Vegetarian Twist: Substitute turkey with large portobello mushrooms stuffed with the same filling for a meat-free version.
• Herb Variations: Trying rosemary or thyme instead of sage adds a new layer of flavor you might really appreciate.
• Spice it Up: Add a dash of smoked paprika or cayenne if you want a subtle kick — it works surprisingly well!

How to Make Stuffed Turkey Breasts with Butternut Squash and Figs Recipe

Step 1: Sauté the Filling to Bring Out Flavors

Start by heating a large cast iron skillet over medium-high heat and adding the olive oil. Toss in the chopped onions and sauté them for about two minutes or until they’re golden and translucent — this step really builds the base flavor. Next, add the diced butternut squash along with two tablespoons of water and cover the pan to let it steam gently on low heat for about 10 minutes. This softens the squash beautifully without drying it out.

Once the squash is tender, remove the lid and add the chopped figs, finely chopped garlic, baby spinach, kosher salt, chopped sage leaves, and crushed black pepper. Give everything a good stir and cook for another 3 to 4 minutes until the spinach wilts and the figs soften. Set this filling aside to cool — trust me, this helps with easier stuffing later and keeps the turkey juicy.

Step 2: Prepare and Stuff the Turkey Breasts

Carefully cut a pocket into each turkey tenderloin, slicing along the side but not all the way through at the ends to create a neat cavity for the filling. Season inside and out with kosher salt for maximum flavor. Using a spoon, stuff each turkey breast with about 3/4 cup of the cooled butternut squash and fig mixture, packing it gently but firmly inside.

Next, take 3 to 4 pieces of cooking twine per breast and tie them securely to hold the stuffing in during cooking. Be sure not to leave extra twine dangling — trim it close to the knots for easier handling later.

Step 3: Sear and Bake to Perfect Juicy Turkey

Preheat your oven to 375°F (190°C). Lightly spray your skillet once again with cooking spray and return it to medium-high heat. Carefully sear each turkey breast on three sides — both long sides and one short side — but don’t sear the end that’s stuffed to avoid any filling spilling out. This quick sear locks in juices and creates a gorgeous golden crust.

If your skillet is oven-safe, cover it tightly with foil and move it directly into the oven. If not, transfer the turkey breasts to a baking dish and cover with foil. Bake for 30 to 35 minutes, then let them rest for 5 minutes to reabsorb the juices before cutting off the twine and slicing the breasts into four pieces each.

How to Serve Stuffed Turkey Breasts with Butternut Squash and Figs Recipe

Garnishes

I love garnishing this dish with fresh sage leaves and a drizzle of good quality olive oil to brighten it up. Sometimes I’ll even sprinkle a little toasted pumpkin seeds for crunch and a subtle nutty flavor. The colors just pop on the plate, making it feel festive and inviting.

Side Dishes

To keep things cozy, I often serve these stuffed turkey breasts alongside roasted Brussels sprouts or a creamy mashed potato. A simple arugula salad with lemon vinaigrette also pairs wonderfully, cutting through the richness and adding freshness to the meal.

Creative Ways to Present

For special occasions, I like to slice the stuffed turkey breasts thinly and fan them out on a big serving platter, garnished with fig halves and a sprinkle of fresh herbs. It creates a beautiful centerpiece that invites everyone to dig in — plus, it makes portioning effortless at the table.

Make Ahead and Storage

Storing Leftovers

I always wrap the leftover turkey slices tightly in foil or store them in an airtight container in the fridge, where they last beautifully for 3 to 4 days. The flavors actually deepen overnight, so they’re great for next-day lunches or dinners.

Freezing

If you want to freeze the stuffed turkey breasts, wrap each one tightly in plastic wrap and then foil before freezing. I recommend freezing them for up to 2 months. When ready, thaw in the fridge overnight before reheating to keep the texture just right.

Reheating

The best way I’ve found to reheat leftovers is in a 350°F oven, covered loosely with foil, for about 15 minutes until warmed through without drying out. You can also gently reheat slices in a skillet with a splash of broth or oil to refresh the moisture and flavor.

FAQs

Final Thoughts

This Stuffed Turkey Breasts with Butternut Squash and Figs Recipe has become one of my go-to dishes when I want something that feels both special and comforting. It’s approachable for cooks of all skill levels, and the layering of flavors is just so satisfying. I really hope you give it a try soon — I promise it’ll become a family favorite in your home, just like it did in mine!

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