Description
Delicious stuffed turkey breasts filled with a savory mixture of butternut squash, figs, spinach, and aromatic herbs. This recipe offers a perfect balance of sweet and savory flavors, ideal for a comforting dinner that combines healthy ingredients with gourmet flair.
Ingredients
Scale
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
Stuffing
- 1 small white onion (about 1/3 cup, chopped)
- 6 oz (1 1/4 cups) diced butternut squash, 1/2-inch dice
- 5 black mission figs (chopped)
- 2 garlic cloves (finely chopped)
- 1 cup baby spinach
- 3 sage leaves (chopped)
- 1/4 tsp crushed black pepper
Instructions
- Sauté Vegetables: Heat a large cast iron skillet over medium-high heat and add the olive oil. Add the chopped onions and sauté for about two minutes until they turn golden. Stir in the diced butternut squash and add 2 tablespoons of water. Cover the skillet and cook on low heat for 10 minutes to soften the squash.
- Add Remaining Filling Ingredients: Remove the lid and add the chopped figs, garlic, baby spinach, kosher salt, chopped sage, and crushed black pepper to the skillet. Cook for an additional 3-4 minutes until the spinach wilts and the mixture is well combined. Remove from heat and set aside to cool.
- Prepare Turkey Breasts: Using a sharp knife, cut a pocket into the sides of each turkey tenderloin, being careful not to cut through the ends. Season both the inside and outside of the turkey breasts evenly with kosher salt.
- Stuff the Turkey: Stuff each turkey breast with approximately 3/4 cup of the cooled butternut squash and fig mixture. Securely tie each breast with 3 to 4 pieces of cooking twine to hold the stuffing in place, trimming any extra twine.
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for roasting the stuffed turkey breasts.
- Sear the Turkey: Lightly spray the skillet with cooking spray and heat over medium-high heat. Carefully sear each stuffed turkey breast on three sides, avoiding the stuffed end. This will create a nice browned crust.
- Roast in Oven: If your skillet is oven-safe, cover the skillet with foil and place it directly into the center of the preheated oven. If not, transfer the turkey breasts to a baking dish and cover with foil. Roast for 30 to 35 minutes until the turkey is cooked through.
- Rest and Serve: Remove the turkey from the oven and let it rest for 5 minutes. Carefully cut off the twine and slice each turkey breast into 4 slices. Serve warm and enjoy your flavorful stuffed turkey breasts.
Notes
- Swap the figs for apples or pears for a different sweet flavor profile.
- Double or triple the recipe to serve more guests.
- Leftovers can be stored 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 g
- Trans Fat: 0 g
- Carbohydrates: 51 g
- Fiber: 5 g
- Protein: 22 g
- Cholesterol: 51 mg
