Description
This Butternut Stuffed Turkey Tenderloin recipe features tender boneless turkey tenderloins filled with a flavorful mixture of sautéed butternut squash, fresh cranberries, sage, and crunchy pecans. The sweet and savory filling evokes comforting Thanksgiving flavors, making it an elegant and wholesome main dish perfect for any occasion.
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 (added during cooking)
- 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 olive oil. Add chopped shallots and garlic, sautéing over medium-low heat for 4-5 minutes until golden and fragrant.
- Cook Filling Mixture: Add diced butternut squash, fresh cranberries, maple syrup, and 1 tablespoon of water to the skillet. Cover and cook over low heat for 10 minutes until squash is tender.
- Add Greens and Season: Remove 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. Remove from heat and allow mixture to cool slightly. Stir in chopped pecans.
- Prepare Turkey Tenderloins: Cut a pocket lengthwise into each turkey tenderloin, being careful not to cut all the way through at the ends. Season both inside and outside of the tenderloins with salt.
- Stuff Turkey: Spoon approximately 3/4 cup of the cooled butternut squash mixture into each turkey pocket.
- Secure with Twine: Tie each stuffed tenderloin with 3 to 4 pieces of cooking twine, trimming any excess twine.
- Preheat Oven and Sear: Preheat oven to 375°F (190°C). Heat an oven-safe skillet over medium-high heat and lightly spray with cooking spray. Sear each turkey tenderloin on all sides for about 2 minutes per side until golden brown.
- Oven Cook: Pour 1 tablespoon water into the skillet and cover tightly with foil. Alternatively, transfer tenderloins to a baking dish and cover tightly with foil. Place in the center of the oven and bake for 25 minutes.
- Rest and Serve: Remove from oven and let the turkey rest for 5 minutes. Carefully cut off the cooking twine and slice each tenderloin into 4 pieces. Spoon any pan juices over the slices before serving.
Notes
- This dish combines the sweetness of butternut squash and cranberries with the aromatic earthiness of sage and the crunch of pecans, evoking classic Thanksgiving flavors in a convenient, elegant meal.
- To make Paleo, substitute maple syrup with honey.
- To comply with Whole30, omit the maple syrup completely.
- Ensure not to cut pockets through the ends of the tenderloins to keep stuffing secure.
- Use cooking twine to hold the stuffed tenderloins intact during searing and baking.
- Allow the turkey to rest before slicing to retain juices and improve tenderness.
Nutrition
- Serving Size: 2 slices (approximately 1/4 turkey tenderloin)
- Calories: 221 kcal
- Sugar: 7 g
- Sodium: 880 mg
- Fat: 6 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 5.0 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 51 mg
