Butternut Stuffed Turkey Tenderloin with Cranberries and Pecans Recipe

I absolutely love sharing this Butternut Stuffed Turkey Tenderloin with Cranberries and Pecans Recipe because it feels like a cozy holiday feast tucked inside an easy weeknight dinner. The combination of sweet butternut squash, tart cranberries, and crunchy pecans creates a filling that’s bursting with flavor and texture – and it’s wrapped up in tender turkey that stays juicy and satisfying. When I first tried this recipe, it immediately became a staple for special occasions and Sunday dinners, but honestly, you’ll find it’s perfect anytime you want a meal that’s a little elevated without being complicated.

This Butternut Stuffed Turkey Tenderloin with Cranberries and Pecans Recipe works beautifully when you want to impress guests without stressing in the kitchen. You’ll love how the earthy sage and fresh kale pack in extra flavor and nutrition, making this dish feel both indulgent and wholesome. Plus, it’s easy to prep ahead, and the leftovers reheat really well, so you get enjoyment that lasts beyond just the first meal.

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Ingredients You’ll Need

Each ingredient in this Butternut Stuffed Turkey Tenderloin with Cranberries and Pecans Recipe plays a role in bringing you a deliciously balanced and hearty meal. I like to shop for fresh, seasonal produce to get the best flavor from the butternut squash and cranberries.

• Boneless turkey tenderloins: Look for fresh, evenly shaped tenderloins so the stuffing cooks evenly.
• Kosher salt: Essential for seasoning layers inside and out to bring out all the flavors.
• Light olive oil: A mild oil perfect for sautéing without overpowering the other ingredients.
• Shallots: These add a subtle sweetness and depth to the filling.
• Garlic: Fresh garlic gives a fragrant punch that balances the sweetness nicely.
• Diced butternut squash: Choose firm, fresh squash for the best texture.
• Fresh cranberries: The tartness contrasts beautifully with the sweetness of the maple syrup and squash.
• Pure maple syrup: The natural sweetness here is dreamy; swap with honey if you’d rather.
• Baby spinach or kale: Adds earthy greens that soften perfectly when cooked.
• Chopped sage leaves: Sage brings that classic autumn flavor everyone loves.
• Chopped pecans: Pecans add crunch and richness to the filling.
• Crushed black pepper: A little heat to balance the sweetness and herbs.
• Cooking twine: Essential for keeping the tenderloin securely stuffed during cooking.
• Cooking spray: Helps sear the turkey without sticking.

Variations

I love how flexible this Butternut Stuffed Turkey Tenderloin with Cranberries and Pecans Recipe is. Feel free to make it your own—I’ve tried a few tweaks over the years that made it even more special depending on the season or dietary needs.

• Different Nuts: I once swapped pecans for toasted walnuts, and it added a lovely, slightly earthier crunch that I recommend if you want a twist.
• Greens Switch-Up: Using baby kale or spinach works well, but chard or Swiss chard gives a slightly different texture that’s equally delicious.
• Sweetener Options: If you’re following a Whole30, just skip the maple syrup—the natural sweetness of the butternut and cranberries still shines through.
• Spice Variations: Adding a pinch of cinnamon or nutmeg to the filling can give it a warm spice note that’s delightful for a fall-inspired meal.

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

Step 1: Sauté Your Filling to Perfection

Start by heating your skillet over medium-high and adding the olive oil. Once hot, reduce to medium-low and gently sauté the shallots and garlic until they’re soft and golden—about 4 to 5 minutes. Then add the diced butternut squash, cranberries, maple syrup, and a tablespoon of water. Cover the pan and cook on low heat for 10 minutes to soften the squash and meld the flavors. Removing the lid, stir in the greens, salt, sage, and pepper, then cover again for another 3 to 4 minutes. Finally, stir in the chopped pecans and set the mixture aside to cool. This slow cooking ensures the filling is tender and richly flavored without being mushy.

Step 2: Prepare and Stuff the Turkey Tenderloins

Now, carefully cut a pocket into the side of each turkey tenderloin, avoiding cutting all the way through—especially at the ends. Season the inside and outside generously with kosher salt. You’ll stuff about ¾ cup of the cooled butternut mixture into each tenderloin, distributing it evenly but without overpacking. Once stuffed, use 3 to 4 pieces of cooking twine to tie each tenderloin securely—this step keeps everything neat and helps the turkey cook evenly. Don’t worry if it feels a bit tricky at first; tying the tenderloin is easier with a little practice and helps keep the beautiful filling inside.

Step 3: Sear and Bake for Juicy Results

Preheat your oven to 375°F. Using an oven-safe skillet sprayed lightly with cooking spray, sear each side of your stuffed turkey tenderloins for about 2 minutes until you get a nice golden crust. This step locks in the juices and adds a wonderful color. After searing, add a splash of water to the pan and cover it tightly with foil—this lets the turkey steam gently while baking. Transfer the skillet to the oven and cook for 25 minutes. If you’re worried about pan size or prefer, you can transfer to a baking dish instead, just be sure it’s covered tightly to retain moisture. Let the tenderloins rest for 5 minutes before carefully cutting off the twine and slicing each one into 4 hearty slices.

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

Garnishes

I personally like to finish this dish with a sprinkle of fresh sage leaves and a few toasted pecans on top for extra crunch. Sometimes I drizzle just a little more pure maple syrup or a light pan sauce made from the cooking juices to add a glossy, rich touch. These small garnishes elevate the look and flavor without overpowering the filling’s natural warmth.

Side Dishes

My go-to side dishes with this stuffed turkey are roasted garlic mashed potatoes and a simple green salad with a tangy vinaigrette to balance the sweet and savory notes. Steamed green beans or glazed carrots also complement the flavors without making the meal feel too heavy. You’ll find the meal well-rounded and satisfying without needing too many sides.

Creative Ways to Present

For holiday dinners or special occasions, I like to serve each sliced tenderloin fan-style on a large platter with the filling side up so everyone can see that beautiful cross-section of colors and textures. Adding some fresh cranberries and sage sprigs around the platter makes a festive touch. You can also slice and serve the tenderloin atop a bed of wild rice pilaf to dress up the presentation.

Make Ahead and Storage

Storing Leftovers

When I have leftovers, I wrap each stuffed turkey tenderloin tightly in foil and place it in an airtight container in the fridge. This keeps the meat moist and prevents the filling flavors from mingling with other foods. It’s best eaten within 3 days for optimal flavor and texture.

Freezing

I’ve successfully frozen this turkey tenderloin, wrapped well in plastic and foil to prevent freezer burn. I recommend freezing it before baking for the longest shelf life, then baking straight from frozen by adding an extra 10 minutes to the cooking time. Just make sure it’s fully thawed before slicing.

Reheating

To reheat, I prefer gently warming slices in a skillet over low heat or in a low oven wrapped in foil to keep the filling moist. Microwaving works too, but the texture isn’t quite as good. Heating slowly helps the turkey stay tender and avoids drying out the squash filling.

FAQs

Final Thoughts

This Butternut Stuffed Turkey Tenderloin with Cranberries and Pecans Recipe is one of those dishes that feels both elegant and comforting—it’s like giving yourself a festive hug through food. I hope you enjoy making it as much as I do because it’s reliable, impressive, and downright delicious every time. Give it a try for your next family dinner or holiday gathering; I promise it’ll earn a favorite spot on your recipe list.

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