Butternut Stuffed Turkey Tenderloin with Cranberries and Pecans Recipe

I’ve got to share one of my favorite dishes that’s perfect when you want something cozy yet impressive—this Butternut Stuffed Turkey Tenderloin with Cranberries and Pecans Recipe. It’s like a Thanksgiving plate wrapped up in a neat little bundle, combining tender turkey with a sweet-savory filling you won’t want to miss. Whether you’re making a weeknight dinner or prepping for a holiday feast, this recipe brings a beautiful pop of color and flavor to your table.

When I first tried this recipe, I was amazed by how the cranberries and pecans elevate the butternut squash filling, creating texture and sweetness that perfectly compliment the juicy turkey. You’ll find that it’s not only delicious but also surprisingly simple to make, and your family will be asking for seconds. This Butternut Stuffed Turkey Tenderloin with Cranberries and Pecans Recipe is definitely one to add to your go-to dinner rotation.

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Ingredients You’ll Need

All the ingredients come together to create a filling that’s bursting with texture and flavor. Fresh produce like cranberries and butternut squash brighten the dish, while pecans bring a satisfying crunch that makes every bite interesting.

• Boneless turkey tenderloins: Choose tenderloins around 1 lb total so they’re easy to stuff and cook evenly.
• Kosher salt: Essential for seasoning both inside and out to enhance all the other flavors.
• Light olive oil: A mild oil for sautéing that won’t overpower the filling ingredients.
• Shallots: These add a subtle sweetness and depth without being too sharp.
• Garlic: Fresh minced garlic boosts the savory aroma and flavor.
• Diced butternut squash: 1/2-inch dice helps it cook evenly and hold texture in the filling.
• Fresh cranberries: Tartness that balances with the maple syrup and squash beautifully.
• Pure maple syrup: Adds natural sweetness and a touch of complexity (can swap with honey for Paleo).
• Baby spinach or kale: Greens that soften in the filling, adding nutrition and color.
• Chopped sage leaves: Sage gives that classic autumnal flavor that pairs perfectly with turkey and squash.
• Chopped pecans: Provide crunch and a nutty contrast that brings this recipe to life.
• Crushed black pepper: Adds a little heat and enhances all the other flavors.
• Cooking twine: Needed to tie the tenderloins securely after stuffing.
• Cooking spray: Helps with searing the turkey tenderloins without sticking.

Variations

I love experimenting with this Butternut Stuffed Turkey Tenderloin with Cranberries and Pecans Recipe to suit different seasons and palates. You can easily swap out ingredients or tweak flavors to keep it fresh and exciting for your table.

• Herb Swap: I sometimes switch sage for rosemary or thyme for a different aromatic twist that also pairs beautifully with turkey.
• Fruit Changes: If cranberries aren’t in season, dried cherries or chopped apples can work wonderfully in the stuffing.
• Nuts Options: Walnuts or almonds substitute pecans well if you want a different crunch or nutty flavor.
• Greens Variety: Try baby arugula or chard instead of spinach or kale for new textures and flavors.

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

Step 1: Prepare the Filling with Shallots, Butternut Squash, and Cranberries

Start by heating a large skillet over medium-high heat, then add the olive oil. Toss in your chopped shallots and garlic, sautéing gently over medium-low heat for about 4 to 5 minutes until everything turns golden and fragrant. This step brings out their sweetness and softens the base for your filling. Next, add the diced butternut squash, fresh cranberries, maple syrup, and a tablespoon of water, then cover and let it cook on low for 10 minutes. You’ll want your butternut to become tender but still hold its shape, and the cranberries to soften while releasing a bit of tangy juice – this combo is pure magic.

Step 2: Add the Greens, Sage, and Pecans to the Filling

Remove the lid and stir in the baby spinach or kale, kosher salt, chopped sage leaves, and crushed black pepper. Cover again and cook for another 3 to 4 minutes until the greens have wilted perfectly. Once it’s cooked, set this filling aside to cool completely – this is important so that when you stuff the turkey, the mixture isn’t too hot, which could affect the turkey’s texture. After cooling, fold in the chopped pecans for that signature crunch.

Step 3: Prepare and Stuff the Turkey Tenderloins

With a sharp knife, carefully cut a pocket into the sides of each turkey tenderloin – try not to slice all the way through at the ends. Season both the inside and outside of the turkey with kosher salt to season every bite. Then, stuff each tenderloin with about 3/4 cup of your butternut squash mixture. Don’t be shy here; a good amount of stuffing really makes the dish shine. To keep everything secure while baking, tie each breast with 3 to 4 pieces of cooking twine, trimming off any excess that hangs loose.

Step 4: Sear and Bake the Stuffed Tenderloins

Preheat your oven to 375°F (190°C). Heat an oven-safe skillet over medium-high heat and lightly spray with cooking spray to prevent sticking. Carefully sear each turkey breast, cooking about 2 minutes per side until they’re lightly golden but not fully cooked. To keep the meat juicy and tender, pour about 1 tablespoon of water into the skillet, cover it tightly with foil, and transfer to the oven. If you don’t have an oven-safe skillet, transfer everything to a baking dish covered with foil. Bake for 25 minutes, then remove from the oven and let the turkey rest for 5 minutes. This resting step helps juices redistribute so your slices aren’t dry when you cut into them.

Step 5: Slice and Serve

Finally, slice off the cooking twine and cut each turkey breast into 4 slices. Arrange on a platter and spoon any lovely pan juices over the top for added flavor and moisture. I absolutely love how the filling peeks out from the slices — it’s such a beautiful dish to serve to family or guests!

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

Garnishes

I usually sprinkle a few extra chopped pecans and some fresh sage leaves on top for a pretty presentation and an added hint of herbaceousness. Sometimes I like to drizzle a little extra maple syrup over the slices just before serving to enhance the sweetness—a little goes a long way and makes it feel special.

Side Dishes

My go-to sides with this are roasted Brussels sprouts or a simple garlic mashed cauliflower to keep things balanced but still hearty. A wild rice pilaf or a warm quinoa salad with herbs pairs beautifully too, soaking up any pan juices left behind on the plate.

Creative Ways to Present

For holiday dinners, I sometimes arrange the sliced turkey tenderloin on a festive platter with whole roasted cranberries and pecan halves scattered around. Adding a few sprigs of fresh rosemary or thyme gives a rustic, inviting look. If you’re serving guests, placing each slice neatly on individual plates with a drizzle of pan sauce garnished with fresh herbs makes everything feel restaurant-worthy.

Make Ahead and Storage

Storing Leftovers

Leftover turkey tenderloin stores wonderfully in an airtight container in the fridge for up to 3 days. I slice the tenderloin before storing so it’s easy to reheat just what I need without drying the whole piece out.

Freezing

If you want to save some for later, this recipe freezes well—wrap the cooked and cooled tenderloin tightly in plastic wrap and then foil before popping it in the freezer. When you’re ready, thaw it overnight in the fridge for best results.

Reheating

To reheat, I like to cover the slices with foil and warm them gently in a 325°F oven until heated through, which keeps the meat tender and juicy. Avoid microwaving if you can, as it tends to dry out the turkey and mangle those lovely textures.

FAQs

Final Thoughts

This Butternut Stuffed Turkey Tenderloin with Cranberries and Pecans Recipe has become a staple in my home when I want something comforting but a little special. The blend of textures and flavors never fails to impress, whether it’s a casual dinner or a festive occasion. I encourage you to give it a try—you’ll enjoy how approachable and delicious it is, and it might just become one of your go-to recipes too!

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