Description
Delight in these savory stuffed turkey breasts filled with a sweet and earthy blend of butternut squash, figs, spinach, and fragrant sage. Perfectly seared and oven-baked, this recipe combines tender turkey with a flavorful vegetable and fruit stuffing, creating an elegant and wholesome main dish ideal for any occasion.
Ingredients
Scale
Turkey
- 2 boneless turkey tenderloins (1 lb total)
- 1 tsp kosher salt (Diamond Crystal)
- 1 tbsp light olive oil
- cooking twine – 6 to 8 pieces
- cooking spray
Stuffing
- 1 small white onion, chopped (about 1/3 cup)
- 6 oz butternut squash, diced 1/2-inch (about 1 1/4 cups)
- 5 black mission figs, chopped
- 2 garlic cloves, finely chopped
- 1 cup baby spinach
- 3 sage leaves, chopped
- 1/4 tsp crushed black pepper
Instructions
- Sauté Vegetables: Heat a large cast iron skillet over medium-high heat and add the olive oil. Add the chopped onions and sauté for about two minutes until they turn golden. Then add the diced butternut squash along with 2 tablespoons of water, cover the skillet, and cook on low heat for 10 minutes to soften the squash.
- Add Remaining Stuffing Ingredients: Remove the lid from the skillet and stir in the chopped figs, finely chopped garlic, baby spinach, salt, chopped sage, and crushed black pepper. Continue cooking for another 3 to 4 minutes until the spinach wilts and the flavors meld. Remove the skillet from heat and set aside to cool.
- Prepare Turkey Breasts: Using a sharp knife, carefully cut a pocket into the sides of each turkey tenderloin, being cautious not to cut through the ends. Season both the inside and outside of the turkey breasts with kosher salt.
- Stuff the Turkey: Fill each turkey breast pocket with about 3/4 cup of the cooled butternut squash and fig mixture. Tie each breast securely with 3 to 4 pieces of cooking twine, cutting off any excess twine.
- Preheat Oven: Set your oven to 375°F (190°C) to get ready for baking.
- Sear Turkey Breasts: In the same cast iron skillet over medium-high heat, lightly spray with cooking spray. Carefully sear each turkey breast on three sides (avoid searing the stuffed end) until they develop a nice golden crust.
- Bake the Turkey: If your skillet is oven-safe, cover the breasts loosely with foil and place the skillet directly into the center of the preheated oven. If it is not oven-safe, transfer the turkey breasts to a baking dish and cover with foil. Bake for 30 to 35 minutes until the turkey is cooked through.
- Rest and Serve: Remove the turkey from the oven and let it sit for 5 minutes. Carefully cut off the twine and slice each turkey breast into 4 slices for serving.
Notes
- For a different flavor, swap out the figs with apples or pears.
- This recipe can easily be doubled or tripled to serve a larger crowd.
- Leftovers should be refrigerated and consumed within 3 to 4 days for optimal freshness.
Nutrition
- Serving Size: 2 slices
- Calories: 258 kcal
- Sugar: 12 g
- Sodium: 878 mg
- Fat: 8 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 51 g
- Fiber: 5 g
- Protein: 22 g
- Cholesterol: 51 mg
