Description
This Butternut Stuffed Turkey Tenderloin features tender turkey filled with a deliciously sweet and savory mixture of butternut squash, fresh cranberries, maple syrup, sage, and crunchy pecans. Perfectly seared and oven-baked, this dish delivers a festive flavor reminiscent of Thanksgiving in an elegant, easy-to-make entree.
Ingredients
Scale
Turkey Tenderloin
- 2 boneless turkey tenderloins (1 lb total)
- 1 tsp kosher salt
- 1/4 tsp crushed black pepper
- Cooking spray
- 6 to 8 pieces cooking twine
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 cup baby spinach or kale
- 3 sage leaves, chopped
- 2 tbsp chopped pecans
- 1 tbsp water (plus extra for cooking)
Instructions
- Sauté Aromatics and Veggies: Heat a large skillet over medium-high heat and add olive oil. Add shallots and garlic and sauté over medium-low heat for 4-5 minutes or until golden.
- Cook Squash and Cranberries: Add diced butternut squash, fresh cranberries, maple syrup, and 1 tablespoon water. Cover the skillet and cook on low heat for 10 minutes until squash is tender.
- Add Greens and Seasonings: Remove lid, add baby spinach or kale, kosher salt, chopped sage, and black pepper. Cover again and cook for another 3-4 minutes until greens are wilted. Set the mixture aside to cool, then stir in the chopped pecans.
- Prepare Turkey Tenderloins: Cut a pocket lengthwise into each turkey tenderloin, being careful not to cut through the ends. Season inside and outside with kosher salt.
- Stuff the Turkey: Fill each turkey pocket with about 3/4 cup of the butternut squash stuffing mixture.
- Secure with Twine: Tie each stuffed tenderloin with 3 to 4 pieces of cooking twine to secure the filling. Trim any excess twine.
- Preheat Oven: Preheat oven to 375°F (190°C).
- Sear the Turkey: Heat an oven-safe skillet over medium-high heat and lightly spray with cooking spray. Sear each side of the turkey tenderloins for about 2 minutes until browned.
- Bake: Pour 1 tablespoon of water into the skillet and cover tightly with foil. Alternatively, transfer the tenderloins to a covered baking dish. Bake in the preheated oven for 25 minutes until cooked through.
- Rest and Serve: Remove from oven and let the turkey rest for 5 minutes. Cut off the twine, slice each tenderloin into 4 slices, and spoon pan juices over the turkey before serving.
Notes
- Turkey tenderloins stuffed with a sweet and savory filling of butternut squash, cranberries, sage, and pecans evoke classic Thanksgiving flavors in a convenient one-dish meal.
- Maple syrup can be substituted with honey for a Paleo-friendly option or omitted for Whole30 compliance.
- Be careful when cutting the pocket in the tenderloin to avoid cutting all the way through the ends.
- Using an oven-safe skillet allows for seamless stovetop searing and oven baking without transferring the turkey, preserving flavors and juices.
Nutrition
- Serving Size: 2 slices
- Calories: 221
- Sugar: 7 g
- Sodium: 880 mg
- Fat: 6 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 51 mg
