If you’re looking to wow your family or guests with something hearty yet beautifully seasonal, this Butternut Stuffed Turkey Tenderloin with Cranberries and Pecans Recipe is an absolute keeper. I first tried this recipe on a chilly autumn evening, and I was instantly smitten by how the slightly sweet butternut squash and tart cranberries paired perfectly with the savory turkey. It’s one of those dishes that feels festive but is surprisingly approachable for a weeknight or special occasion.
What I love most about this Butternut Stuffed Turkey Tenderloin with Cranberries and Pecans Recipe is how it balances comfort and elegance without complicated steps. The combination of warm spices, tender veggies, and crunchy pecans wrapped inside juicy turkey tenderloin delivers layers of flavor that your family will rave about. Plus, the prep doesn’t take forever, so you can focus more on enjoying time around the table than slaving in the kitchen.
Why You’ll Love This Recipe
- Seasonal Harmony: Combines fall produce like butternut squash and cranberries for a cozy, festive flavor.
- Simple Yet Stunning: Elegant enough for guests but requires no fancy techniques or ingredients.
- Texture Contrast: Pecans add the perfect crunch to complement the tender turkey and soft veggies.
- Versatile and Balanced: A great mix of sweet, savory, and fresh — you’ll find it satisfies a variety of tastes.
Ingredients You’ll Need
Each ingredient here plays an important role in creating that delicious harmony of flavors in the Butternut Stuffed Turkey Tenderloin with Cranberries and Pecans Recipe. I always recommend buying fresh produce and quality turkey to really make your dish shine.
- Turkey Tenderloins: Look for boneless tenderloins for an even cook and easy stuffing.
- Kosher Salt: Enhances natural flavors without overpowering.
- Light Olive Oil: Use a mild oil to keep the focus on the stuffing flavors.
- Shallots: These add a subtle sweetness and depth when sautéed.
- Garlic: Adds savory warmth perfectly complementing the other ingredients.
- Butternut Squash: Dice evenly for consistent cooking and a tender bite.
- Fresh Cranberries: Tart and bright, they keep the stuffing lively and flavorful.
- Pure Maple Syrup: The perfect natural sweetener to balance tartness (sub honey for Paleo or omit for Whole30).
- Baby Spinach or Kale: Adds freshness and a little green color to brighten the dish.
- Sage Leaves: Chopped fresh sage adds earthiness and an autumnal aroma.
- Chopped Pecans: For that lovely crunch and nutty depth.
- Black Pepper: A touch of crushed black pepper adds mild heat and complexity.
- Cooking Twine: Essential for securing the stuffed tenderloins during cooking.
- Cooking Spray: Helps with searing without sticking or excess oil.
Variations
I love how flexible this Butternut Stuffed Turkey Tenderloin with Cranberries and Pecans Recipe is, so don’t hesitate to tweak it to suit your taste or dietary needs. I often swap out veggies or try different nuts depending on what I have on hand.
- Vegetarian Option: I’ve tried making this with portobello mushrooms stuffed with the squash mixture for a tasty meat-free twist.
- Nut Substitutions: Walnuts or toasted almonds work just as well if pecans aren’t your favorite or not available.
- Dairy-Free and Paleo Adjustments: Using honey instead of maple syrup keeps it Paleo; omit it entirely for Whole30.
- Spice It Up: Adding a pinch of cayenne or smoked paprika gives it a nice warming kick that I’ve grown to enjoy.
How to Make Butternut Stuffed Turkey Tenderloin with Cranberries and Pecans Recipe
Step 1: Prepare the Savory-Sweet Filling
Start by heating a large skillet over medium-high heat and adding that gentle splash of olive oil. I like to let the oil get warm before tossing in the shallots and garlic — cooking them slowly over medium-low heat for about 4-5 minutes until they turn golden releases their natural sweetness, which is the foundation of this stuffing.
Then add the diced butternut squash, fresh cranberries, maple syrup, and a tablespoon of water to the skillet. Pop on a lid and let everything cook on low for 10 minutes. When you take the lid off, add your leafy greens (spinach or kale), salt, chopped sage, and pepper, cover again, and cook for about 3-4 minutes until everything is tender but not mushy. Let it cool before folding in the crunchy pecans — this little step keeps them nice and fresh.
Step 2: Prepare and Stuff the Turkey Tenderloins
Next, carefully slice a pocket into each turkey tenderloin. I’ve found it easiest to gently cut along the side, being sure not to slice all the way through at the ends — you want a nice cavity to stuff without losing the filling. Season the inside and outside well with kosher salt; it really amps up the flavor throughout.
Spoon about 3/4 cup of the cooled butternut mixture into each turkey breast. Be generous but not overstuffed, so the tenderloin still closes securely. Then, using cooking twine, tie each stuffed tenderloin with 3-4 loops so it holds together nicely during cooking. I usually cut off any extra twine — no one needs loose strings in their dinner!
Step 3: Sear and Roast to Perfection
Preheat your oven to 375°F. While it heats up, grab an oven-safe skillet and lightly coat it with cooking spray. Sear the stuffed turkey tenderloins over medium-high heat, about 2 minutes per side — this step locks in the juices and gives the turkey a lovely golden crust.
After searing, pour a tablespoon of water into the skillet and cover it tightly with foil. If you don’t have an oven-safe skillet, just transfer the tenderloins to a baking dish and cover with foil. Roast in the middle of your oven for about 25 minutes. Give them a few minutes to rest before cutting off the twine and slicing into four pieces each. Spoon any lovely pan juices over the slices before serving — that’s where the magic is!
Pro Tips for Making Butternut Stuffed Turkey Tenderloin with Cranberries and Pecans Recipe
- Don’t Overstuff: I learned the hard way that too much filling makes it tricky to secure the tenderloin and can cause leaks during roasting.
- Low and Slow for Squash: Cooking the butternut mixture on low heat helps soften the squash without turning it mushy, keeping the texture just right.
- Rest Before Slicing: Always let the tenderloin sit for about 5 minutes after roasting; this keeps it juicy and makes slicing cleaner.
- Tying Twine Securely: Make sure your knots are tight but not too snug — the turkey needs a little breathing room as it roasts to cook evenly.
How to Serve Butternut Stuffed Turkey Tenderloin with Cranberries and Pecans Recipe
Garnishes
I like to top my turkey slices with a sprinkle of extra toasted pecans for crunch and some fresh sage leaves or thyme sprigs for a pop of color and aroma. A drizzle of a light maple glaze or even a smear of softened butter makes it feel extra special right before serving.
Side Dishes
This recipe pairs beautifully with simple mashed sweet potatoes, roasted Brussels sprouts, or a crisp apple and fennel salad. When my family is gathered, I usually serve it alongside some herb-infused quinoa or wild rice to soak up those delicious pan juices.
Creative Ways to Present
For a festive dinner party, I’ve arranged the sliced turkey on a large platter with colorful roasted veggies around the edge for a vibrant centerpiece. You could also stuff mini tenderloins as individual servings for a fun, interactive meal experience that your guests will adore.
Make Ahead and Storage
Storing Leftovers
Once cooled, I wrap leftover turkey tightly in plastic wrap or store in an airtight container in the fridge. The flavors actually deepen overnight, so I often find leftovers taste even better the next day.
Freezing
I’ve successfully frozen fully cooked slices wrapped in foil and placed in freezer bags. To thaw, I let them sit in the fridge overnight to keep texture and flavor intact. Freezing can be a lifesaver if you want to prep ahead for guests.
Reheating
To reheat, I gently warm the turkey slices covered in a low oven (about 300°F) or microwave covered with a damp paper towel to keep moisture. Avoid overcooking here or it can get dry, so slow and steady is the way to go.
FAQs
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Can I use frozen cranberries for this recipe?
Absolutely! Frozen cranberries work just fine; just make sure to thaw them before adding to help them cook evenly and release their flavors into the butternut squash mixture.
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How do I know when the turkey tenderloin is cooked through?
The internal temperature should reach 165°F when measured with a meat thermometer. Because these are stuffed, be sure to test the thickest part of the tenderloin for safe doneness.
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Can I prepare the stuffing ahead of time?
Yes, you can prepare the butternut squash and cranberry filling a day ahead and refrigerate it. This makes assembly quicker and lets flavors meld — just add the pecans right before stuffing to keep them crunchy.
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Is this recipe suitable for Whole30 or Paleo diets?
With some modifications, yes! Use honey instead of maple syrup for Paleo, or omit the sweetener completely for Whole30 compliance. Also, check your cooking spray ingredients to ensure they fit your diet.
Final Thoughts
This Butternut Stuffed Turkey Tenderloin with Cranberries and Pecans Recipe has become one of my go-to dishes when I want something that feels special but comes together without stress. I love how it captures the essence of the season with simple ingredients and bright flavors. I truly hope you give it a try — your family will thank you, and you’ll quickly see why this recipe is a lasting favorite in my kitchen.
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Butternut Stuffed Turkey Tenderloin with Cranberries and Pecans Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
This Butternut Stuffed Turkey Tenderloin recipe features tender turkey breasts filled with a savory mixture of butternut squash, fresh cranberries, pecans, and aromatic herbs. The stuffing is gently sautéed to bring out the sweetness of the squash and cranberries, then baked to perfection for a nutritious, flavorful main dish perfect for family dinners or special occasions.
Ingredients
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
Stuffing
- 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 mixture)
- 1 cup baby spinach or kale
- 3 sage leaves, chopped
- 2 tbsp chopped pecans
Instructions
- Sauté Aromatics and Butternut Squash: 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 golden and fragrant.
- Cook Squash and Cranberries: Add 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 squash to soften and the cranberries to cook down.
- Add Greens and Seasonings: Remove the lid, add baby spinach or kale, kosher salt, chopped sage, and crushed black pepper. Cover again and cook for an additional 3-4 minutes until greens are wilted. Set the mixture aside to cool slightly, then stir in the chopped pecans.
- Prepare Turkey Tenderloins: Using a sharp knife, cut a pocket into the sides of the turkey tenderloins carefully, avoiding cutting all the way through at the ends. Season both the inside and outside of the turkey with kosher salt.
- Stuff the Turkey: Spoon approximately 3/4 cup of the cooled butternut squash mixture into each turkey tenderloin pocket.
- Tie the Turkey: Cut cooking twine into lengths long enough to tie each breast with 3 to 4 pieces. Secure the stuffed tenderloins with twine, trimming any excess.
- Preheat the Oven: Set the oven to 375°F (190°C) to prepare for baking.
- Sear the Turkey: Heat an oven-safe skillet over medium-high heat and lightly spray with cooking spray. Carefully sear each side of the turkey tenderloins for about 2 minutes to develop a golden crust.
- Bake the Turkey: Pour 1 tablespoon of water into the skillet and cover tightly with foil. Alternatively, transfer the seared turkey to a baking dish and cover tightly with foil. Place in the center of the oven and bake for 25 minutes until cooked through.
- Rest and Serve: Remove the turkey from the oven and let it rest for 5 minutes. Cut off the twine and slice each tenderloin into 4 slices. Spoon any pan juices over the turkey before serving.
Notes
- For a Paleo-friendly version, substitute maple syrup with honey.
- To keep this Whole30 compliant, omit the maple syrup entirely.
- Make sure not to cut all the way through the ends of the turkey tenderloins when making the pocket to keep the stuffing contained.
- Use kitchen twine to securely hold the stuffing inside during cooking to ensure even cooking and presentation.
- Letting the turkey rest before slicing helps retain moisture and enhances juiciness.
Nutrition
- Serving Size: 1 stuffed turkey tenderloin (approximately 4 oz meat plus stuffing)
- Calories: 310
- Sugar: 8g
- Sodium: 360mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 90mg
