Butternut Stuffed Turkey Tenderloin with Cranberries and Pecans
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!
Foto: Skinnytaste
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
Steps
-
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 Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
Loading comments...