Butternut Stuffed Turkey Tenderloin with Cranberries and Pecans Recipe

I absolutely love this Butternut Stuffed Turkey Tenderloin with Cranberries and Pecans Recipe because it captures all those cozy fall flavors in a way that feels festive yet straightforward. Whenever I’m craving something comforting but a little fancy, this dish always hits the spot with its blend of sweet, savory, and a touch of nuttiness. It’s perfect for special dinners or holiday gatherings when you want to impress without stress.

What really makes this recipe worth trying is how the tender turkey wraps around a rich filling of butternut squash, fresh cranberries, and pecans, accented with sage. The combination feels like Thanksgiving, all wrapped into one elegant, easy-to-make meal. Once you try it, you’ll find it’s a new favorite for cooler months and beyond.

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Ingredients You’ll Need

These ingredients come together beautifully, balancing sweetness, earthiness, and a hint of herbaceous warmth. When you shop, look for fresh, firm turkey tenderloins and vibrant cranberries for the best results.

• Boneless turkey tenderloins: Choose tenderloins that are roughly the same size so they cook evenly.
• Kosher salt: Enhances all the flavors, so don’t skip it!
• Light olive oil: Use a mild-flavored oil for sautéing to keep the filling nice and bright.
• Shallots: Milder and sweeter than onions, they add great depth without overpowering the dish.
• Garlic: Fresh cloves give that unmistakable, comforting aroma.
• Diced butternut squash: Fresh is best for sweetness and texture; 1/2-inch dice helps it cook evenly.
• Fresh cranberries: Their tang cuts through the richness perfectly.
• Pure maple syrup: Adds natural sweetness and a smooth finish; honey works great if you want a Paleo version.
• Baby spinach or kale: Adds color, nutrition, and a mild earthiness.
• Sage leaves: Chopped fresh sage really ties all the flavors together.
• Chopped pecans: Adds crunch and a lovely nutty contrast.
• Crushed black pepper: Just a touch to counterbalance the sweetness.
• Cooking twine: Essential for tying up the tenderloins, so they hold the filling nice and snug.
• Cooking spray: For searing the turkey tenderloins without sticking.

Variations

I love making this Butternut Stuffed Turkey Tenderloin with Cranberries and Pecans Recipe my own by swapping out a few ingredients or boosting the herbs depending on my mood or what I have on hand. Feel free to get creative — the base is flexible!

• Use dried cranberries: If fresh cranberries aren’t in season, dried cranberries rehydrated in warm water or juice work nicely for flavor and texture.
• Nut-free option: Substitute pecans with pumpkin seeds or omit entirely to keep it allergy-friendly.
• Different greens: Spinach is mild, while kale adds a heartier bite — both work great, so choose based on your preference.
• Whole30 adaptation: Just skip the maple syrup or swap it for a splash of orange juice for sweetness.

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

Step 1: Sauté the Aromatics and Prepare the Stuffing

Start by heating your skillet over medium-high and adding a splash of olive oil. Toss in chopped shallots and garlic, cooking gently over medium-low heat until they’re soft and golden—this usually takes about 4-5 minutes. Then add in diced butternut squash, fresh cranberries, maple syrup, and a tablespoon of water. Cover the pan and cook on low heat for about 10 minutes. Once the squash is tender, stir in your greens, salt, chopped sage, and pepper, cover again and cook a few more minutes until the greens wilt. Finally, stir in chopped pecans and set the filling aside to cool. Trust me, letting this mixture cool before stuffing makes handling the turkey easier and prevents your turkey from overcooking.

Step 2: Prepare and Stuff the Turkey Tenderloins

With a sharp knife, carefully cut a pocket into the side of each turkey tenderloin, making sure not to slice through both ends. Season inside and out with kosher salt—seasoning the cavity is key for flavor all the way through. Then, stuff each tenderloin with about three-quarters of a cup of your squash and cranberry filling. Don’t overstuff or it will be hard to secure. Tie each tenderloin snugly with 3 to 4 pieces of cooking twine, cutting off any extra twine so it doesn’t burn in the oven.

Step 3: Sear and Bake the Turkey

Preheat your oven to 375°F (190°C). Spray a large oven-safe skillet with cooking spray and heat over medium-high. Carefully sear each side of the stuffed tenderloins for about 2 minutes each—to lock in juices and get a beautiful golden crust. Once seared, add a tablespoon of water to the skillet and cover tightly with foil to keep moisture in. Transfer the skillet to the oven and bake for 25 minutes. If you don’t have an oven-safe skillet, place the tenderloins in a baking dish, cover tightly with foil, and bake.

Step 4: Rest and Slice

After baking, let the turkey rest for about 5 minutes before slicing—it allows juices to redistribute, making every bite juicy and tender. Carefully cut off the twine, then slice each tenderloin into 4 pieces. Don’t forget to spoon any delicious pan juices over the slices for extra flavor and moisture.

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

Garnishes

I usually sprinkle a little extra chopped pecans and fresh sage leaves on top just before serving—it adds such a fresh, inviting look and a nice crunch with every bite. A drizzle of a simple balsamic glaze or a splash of extra maple syrup is lovely too if you like a hint of sweetness.

Side Dishes

My go-to sides are creamy mashed potatoes or garlic roasted sweet potatoes, which balance the tart cranberries perfectly. Roasted Brussels sprouts or a simple mixed green salad with a lemon vinaigrette also pair beautifully, adding freshness and crunch.

Creative Ways to Present

For holiday meals or dinner parties, I’ve served this tenderloin sliced atop a bed of sage-infused quinoa or couscous, garnished with whole pecans and a few fresh cranberries for a festive touch. It looks stunning on a wooden platter surrounded by seasonal herbs and fruits—super cozy and elegant!

Make Ahead and Storage

Storing Leftovers

I wrap leftover turkey slices tightly in aluminum foil or store them in an airtight container to keep them moist. They keep well in the fridge for up to 3 days—you might even enjoy the flavors melding more after a day!

Freezing

You can freeze the stuffed turkey tenderloins before cooking — just wrap tightly in plastic wrap and foil, then freeze in a sealed bag. When ready to cook, thaw overnight in the fridge and proceed with searing and baking as usual. This makes a fantastic make-ahead meal for busy weeks.

Reheating

I recommend reheating leftovers in the oven at low heat (around 300°F) covered with foil to preserve moisture, or gently warming slices in a skillet with a splash of water to avoid drying out the meat. Microwave works in a pinch, but I find slower reheating keeps it tastier.

FAQs

Final Thoughts

This Butternut Stuffed Turkey Tenderloin with Cranberries and Pecans Recipe holds a special place in my kitchen because it effortlessly combines comfort and elegance without complicated steps. It’s the kind of dish I love making when I’m craving something that feels like a warm hug on a plate, but also want to impress guests or family. I truly hope you give this recipe a try — I promise it’ll become one of those meals you reach for again and again when you want something cozy, flavorful, and a little bit special.

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