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Turkey tenderloins stuffed with a sweet and savory filling of butternut squash, cranberries, sage and pecans – this tastes like Thanksgiving, all wrapped up in one dish!

Butternut Stuffed Turkey Tenderloin with Cranberries and Pecans

4.91 from 10 votes
Turkey tenderloins stuffed with a sweet and savory filling of butternut squash, cranberries, sage and pecans – this tastes like Thanksgiving, all wrapped up in one dish!
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Yield: 4 servings
Course: Dinner
Cuisine: American

Ingredients

  • 2 boneless turkey tenderloins (1 lb total)
  • 1 tsp kosher salt
  • 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 Whole30)
  • 1 cup baby spinach or kale
  • 3 sage leaves (chopped)
  • 2 tbsp chopped pecans
  • 1/4 tsp crushed black pepper
  • 6 to 8 pieces cooking twine
  • cooking spray

Instructions

  • 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. Add butternut squash, cranberries, maple syrup and 1 tablespoon water and cover; cook on low for 10 minutes.
  • Remove lid and add kale, salt, sage, and pepper, cover and cook for another 3-4 minutes. Set aside to cool and mix in pecans.
  • 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.
  • Stuff each turkey breast with about 3/4 cup of squash mixture.  Cut cooking twine long enough to tie each breast with 3 to 4 pieces of twine.  Cut off extra twine.
  • Preheat oven to 375°F.
  • Heat an oven-safe skillet over medium-high heat, lightly spray with cooking spray. Carefully sear each turkey breast on each side about 2 minutes. Pour 1 tablespoon water into the skillet and cover tight with foil.  (Or transfer to a baking dish and cover tight with foil). Cook in the center of the oven 25 minutes.
  • 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

Serving: 2slices, Calories: 221kcal, Carbohydrates: 20g, Protein: 22g, Fat: 6g, Saturated Fat: 0.5g, Cholesterol: 51mg, Sodium: 880mg, Fiber: 4g, Sugar: 7g
- WW Points: 3