Description
This Butternut Stuffed Turkey Tenderloin recipe features tender boneless turkey breasts filled with a savory-sweet mixture of butternut squash, cranberries, sage, and pecans. The filling is sautéed and slowly cooked to meld the flavors before stuffing the turkey. The tenderloins are seared and then baked to juicy perfection, creating a dish that captures all the comforting tastes of Thanksgiving in a convenient, elegant main course.
Ingredients
Scale
Turkey Tenderloin
- 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
Filling
- 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 filling)
- 1 cup baby spinach or kale
- 3 sage leaves, chopped
- 2 tbsp chopped pecans
- 1 tbsp water (for skillet deglazing)
Instructions
- Prepare the filling: 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 they become golden and fragrant. Add the diced butternut squash, fresh cranberries, maple syrup, and 1 tablespoon of water to the skillet. Cover and cook on low heat for 10 minutes, allowing the ingredients to soften and meld flavors.
- Finish the filling: Remove the lid from the skillet and add the baby spinach or kale, kosher salt, chopped sage, and crushed black pepper. Cover again and cook for an additional 3-4 minutes until the greens have wilted. Remove the skillet from heat and set aside to cool slightly. Once cooled, stir in the chopped pecans to add texture and nuttiness.
- Prepare the turkey tenderloins: Using a sharp knife, carefully cut a pocket along the sides of each turkey tenderloin, being careful not to slice all the way through at the ends. Season both the inside and outside of the tenderloins lightly with kosher salt.
- Stuff the turkey: Spoon approximately 3/4 cup of the cooled butternut squash filling into each turkey tenderloin pocket. Use 3 to 4 pieces of cooking twine to securely tie each tenderloin, trimming any excess twine to keep everything neat and tight for cooking.
- Preheat the oven: Set the oven temperature to 375°F (190°C) to prepare for baking the turkey tenderloins.
- Sear the turkey: Heat an oven-safe skillet over medium-high heat and lightly spray it with cooking spray. Carefully place the stuffed turkey tenderloins in the skillet and sear each side for about 2 minutes, creating a golden crust and locking in juices.
- Bake the turkey: After searing, pour 1 tablespoon of water into the skillet to help create moisture. Cover the skillet tightly with foil or transfer the tenderloins to a covered baking dish. Place in the center of the preheated oven and bake for 25 minutes, ensuring the turkey cooks thoroughly and remains juicy.
- Rest and serve: Remove the turkey from the oven and let it rest for 5 minutes to redistribute the juices. Carefully cut off the cooking twine and slice each tenderloin into 4 slices. Spoon any pan juices over the sliced turkey for added moisture and serve warm.
Notes
- This dish combines the classic flavors of butternut squash, cranberries, and sage with tender turkey, evoking the essence of Thanksgiving in every bite.
- For a Paleo-friendly version, substitute pure maple syrup with honey and omit if following Whole30 guidelines.
- Make sure not to cut all the way through the tenderloin to keep the stuffing securely inside while cooking.
- Tying the tenderloins tightly with twine ensures the stuffing stays in place and the turkey cooks evenly.
- Allowing the turkey to rest before slicing helps keep it juicy and tender.
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
