Stuffed Turkey Breasts with Butternut Squash and Figs
Stuffed Turkey Breasts with Butternut Squash and Figs is a wonderful one-pot fall dish. Stuffed with savory sweet butternut squash, spinach and figs, it's a delicious meal-in-one!
Foto: Skinnytaste
Ingredients
- 2 boneless turkey tenderloins (1 lb total)
- 1 tsp kosher salt (diamond crystal)
- 1 tbsp light olive oil
- 1 small (1/3 cup white onion, chopped)
- 6 oz 1 1/4 cups diced butternut squash, 1/2-inch dice
- 5 black mission figs (chopped)
- 2 g arlic cloves (finely chopped)
- 1 cup baby spinach
- 3 sage leaves (chopped)
- 1/4 tsp crushed black pepper
- cooking twine - 6 to 8 pieces
- cooking spray
Steps
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Heat a large cast iron skillet over medium-high heat and add olive oil. Add onions and sauté for two minutes, or until golden. Add butternut squash and 2 tablespoons water and cover; cook on low for 10 minutes. Remove lid and add figs, garlic, spinach, salt, sage, and pepper and cook for another 3-4 minutes. Set aside to cool.
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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 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.
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Preheat oven to 375°F.
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In the skillet over medium-high heat, lightly spray with cooking spray. Carefully sear each turkey breast on each side (3 sides. Don't sear on stuff end.) If your skillet is oven-safe, cover with foil and place in the center of the oven (If not, then transfer to baking dish and cover with foil), place directly into oven and cook for 30 - 35 minutes. Allow to sit 5 minutes before cutting off twine and slicing each turkey breast in 4 slices.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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