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
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
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
