Stuffed Turkey Breasts with Butternut Squash and Figs Recipe

I absolutely love making this Stuffed Turkey Breasts with Butternut Squash and Figs Recipe whenever I want to impress without spending hours in the kitchen. The beauty of this dish is in its balance — the juicy turkey pairs perfectly with the sweet, tender butternut squash and the subtle richness of figs. When I first tried this recipe, I was surprised how such simple ingredients came together to create something that feels so special.

You’ll find that this recipe works wonderfully for cozy dinners or holiday meals when you want something a little different from the usual roast. Plus, it’s approachable enough that even if you’re not a pro at stuffing poultry, you’ll get great results. I’m excited to share all my tips so you can nail it on your first try!

this …

Ingredients You’ll Need

The ingredients here combine fresh produce, fragrant herbs, and quality turkey to create a filling that’s both savory and lightly sweet. When shopping, pick figs that feel plump and soft, and choose a firm butternut squash with no bruises for the best texture.

• Boneless turkey tenderloins: Tender and lean, these make rolling and stuffing easier compared to a whole breast.
• Kosher salt (diamond crystal): Using kosher salt helps season evenly without overpowering flavors.
• Light olive oil: The mild flavor allows the herbs and filling to shine.
• White onion: Adds a sweet base when sautéed, enhancing the filling’s depth.
• Butternut squash: Roasty and sweet, it softens just right inside the turkey.
• Black mission figs: Their natural sweetness plays beautifully against the savory turkey.
• Garlic cloves: Finely chopped for an aromatic punch without being overpowering.
• Baby spinach: Adds freshness and a pop of color to the filling.
• Sage leaves: Earthy and aromatic, sage is the perfect herb for poultry stuffing.
• Crushed black pepper: Provides gentle heat to balance sweetness.
• Cooking twine: Essential for keeping your stuffed turkey breasts intact during cooking.
• Cooking spray: Helps with searing without sticking, keeping the crust golden and crisp.

Variations

I love how flexible this Stuffed Turkey Breasts with Butternut Squash and Figs Recipe is, and I’ve often customized it to suit different occasions or what I have on hand. Don’t hesitate to tailor the filling to your tastes — you might discover a new favorite!

• Swap the fruit: I once swapped figs for thinly sliced apples, which brought a lovely tartness that my family really enjoyed.
• Make it vegetarian: You can replace the turkey with large portobello mushroom caps and stuff them the same way for a veggie-friendly dish.
• Add nuts: Chopped toasted walnuts or pecans give a nice crunch in the filling if you’re craving texture contrast.
• Herb variations: I sometimes use thyme or rosemary instead of sage for a different herbal profile.

How to Make Stuffed Turkey Breasts with Butternut Squash and Figs Recipe

Step 1: Sauté the Filling with Love

Start by heating a large cast iron skillet over medium-high heat and adding the olive oil. Toss in the chopped onions and sauté them for about two minutes, until they turn golden and sweet. Then add the diced butternut squash with two tablespoons of water, cover, and lower the heat to cook gently for 10 minutes. Once soft, uncover and add figs, garlic, spinach, salt, sage, and pepper. Cook for another 3-4 minutes while stirring occasionally. Setting this filling aside to cool is important because stuffing a hot mixture can make your turkey soggy.

Step 2: Prepare and Season the Turkey Breasts

Take each turkey tenderloin and carefully cut a pocket into the side—but don’t slice all the way through the ends! This creates a perfect cavity for your flavorful filling. Season the inside and outside with kosher salt to make sure every bite is perfectly seasoned. This step really helps the turkey absorb all the delicious flavors.

Step 3: Stuff and Secure

Spoon about 3/4 cup of the cooled butternut squash and fig mixture inside each pocket. Don’t be shy here—you want a good amount to make each slice exciting. Then grab your cooking twine and tie each turkey breast securely with 3 to 4 pieces of twine to hold everything tight while cooking. Cut off any excess twine so it doesn’t burn or interfere.

Step 4: Sear and Bake to Perfection

Preheat your oven to 375°F. Return that same skillet to medium-high heat and spray lightly with cooking spray. Carefully sear each stuffed turkey breast on three sides—just enough to get a golden crust, but skip searing the stuffed end so the filling stays put. If your skillet is oven-safe, cover it with foil and place directly into the oven; if not, transfer everything to a baking dish and cover with foil. Roast for 30 to 35 minutes until the turkey is cooked through but still juicy. Rest the turkey for about 5 minutes before cutting off the twine and slicing each breast into four beautiful pieces.

How to Serve Stuffed Turkey Breasts with Butternut Squash and Figs Recipe

Garnishes

I love adding a sprinkle of freshly chopped sage or parsley on top just before serving—it adds a pop of color and keeps that fresh herbal note alive. A drizzle of balsamic glaze can also brighten the dish with a tangy-sweet contrast that plays well against the figs.

Side Dishes

My go-to sides with this recipe are roasted Brussels sprouts and a creamy mashed potato or parsnip puree. The veggies add a nice earthiness, while the mash comforts and balances the sweet stuffing. Sometimes I even add a simple wild rice pilaf to soak up all the juices.

Creative Ways to Present

For holidays or dinner parties, I like to serve the turkey slices fanned out on a wooden board with the filling facing up so you can see all those beautiful colors and textures. Surround the platter with fresh figs sliced in half and roasted squash cubes to make the presentation extra inviting and seasonal.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge, and they keep beautifully for 3 to 4 days. The flavors actually deepen a bit overnight, making for a great next-day meal.

Freezing

If you want to freeze leftovers, wrap individual portions tightly in plastic wrap and then aluminum foil to prevent freezer burn. They’ll keep well for up to 2 months and thaw nicely in the fridge overnight.

Reheating

I recommend reheating leftovers gently in a 325°F oven, covered with foil, to keep the turkey moist and the filling intact. Avoid microwaving if you can—it tends to dry out the turkey and makes the filling a bit soggy.

FAQs

Final Thoughts

This Stuffed Turkey Breasts with Butternut Squash and Figs Recipe quickly became one of my favorites not just because of how delicious it is, but because of how much it impresses without the stress. I love sharing it with friends and family who always ask for seconds. Give it a try—you’ll enjoy the cozy, elegant flavors and the ease of pulling together a dish that feels special every time.

Print