How To Make Butternut Squash Stuffed Turkey Tenderloin
Fill the dining table with this stuffed turkey loaded with butternut squash sauteed with shallots, cranberries, and maple syrup for a sweet and savory dish.
Serves:
Ingredients
- 1lbturkey tenderloins,boneless
- 1tspkosher salt
- ½tbsplight olive oil
- ⅓cupshallots,chopped
- 2clovesgarlic,chopped
- 1¼cupsbutternut squash,6oz, diced, ½-inch dice
- ½cupfresh cranberries
- 2tbsppure maple syrup,replace with honey for Paleo, omit for Whole30
- 1cupbaby spinach,or kale
- 3sage leaves,chopped
- 2tbsppecans,chopped
- ¼tspblack pepper,crushed
- 8cooking twine
- cooking spray
Instructions
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Heat a large skillet over medium-high heat and add olive oil. Add shallots and garlic and sauté over medium-low heat for 4 to 5 minutes, or until golden.
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Add butternut squash, cranberries, maple syrup, and 1 tablespoon water and cover; cook on low for 10 minutes.
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Remove lid and add kale, salt, sage, and pepper, cover and cook for another 3 to 4 minutes. Set aside to cool and mix in pecans.
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Cut a pocket into the sides of the tenderloins, careful not to cut all the way through at the ends. Season the inside and outside of the turkey with salt.
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Stuff each turkey breast with about ¾ cup of squash mixture. Cut cooking twine long enough to tie each breast with 3 to 4 pieces of twine. Cut off extra twine.
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Preheat oven to 375 degrees F.
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Heat an oven-safe skillet over medium-high heat, lightly spray with cooking spray. Carefully sear each turkey breast on each side for about 2 minutes.
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Pour 1 tablespoon water into the skillet and cover tightly with foil. (Or transfer to a baking dish and cover tightly with foil). Cook in the center of the oven for 25 minutes.
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Allow to sit 5 minutes before cutting off twine and slicing each turkey breast in 4 slices. Spoon any pan juices over the turkey and serve.
Nutrition
- Calories: 303.67kcal
- Fat: 14.27g
- Saturated Fat: 2.80g
- Monounsaturated Fat: 6.92g
- Polyunsaturated Fat: 3.40g
- Carbohydrates: 17.90g
- Fiber: 2.67g
- Sugar: 8.78g
- Protein: 26.21g
- Cholesterol: 73.71mg
- Sodium: 480.76mg
- Calcium: 72.79mg
- Potassium: 586.45mg
- Iron: 2.29mg
- Vitamin A: 249.51µg
- Vitamin C: 13.53mg
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