Butternut Stuffed Turkey Tenderloin with Cranberries and Pecans Recipe

I absolutely love making this Butternut Stuffed Turkey Tenderloin with Cranberries and Pecans Recipe because it brings all the cozy, festive flavors of fall wrapped up in a juicy, tenderloin package. It’s one of those dishes that feels fancy enough for holidays yet simple enough for an impressive weeknight dinner. You’ll find the sweet butternut and tart cranberries play beautifully against the savory turkey and crunchy pecans, making every bite a little celebration.

When I first tried this recipe, I was surprised at how the flavors melded together so naturally — it’s like Thanksgiving dinner but faster and without the fuss. If you want a unique, crowd-pleasing main that’s bursting with autumn color and taste, this Butternut Stuffed Turkey Tenderloin with Cranberries and Pecans Recipe is exactly what you need in your meal rotation.

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Ingredients You’ll Need

These ingredients create a fantastic harmony of textures and flavors—fresh veggies, wholesome nuts, and juicy turkey all come together nicely. When you’re shopping, look for firm butternut squash and fresh cranberries for the best taste.

• Boneless turkey tenderloins: Choose tenderloins of similar size for even cooking.
• Kosher salt: Essential for seasoning both inside and out.
• Light olive oil: Use a light or mild one to avoid overpowering the delicate flavors.
• Chopped shallots: Adds a subtle sweetness and depth to the filling.
• Chopped garlic: Fresh garlic boosts the savory notes beautifully.
• Diced butternut squash: About 1/2-inch cubes work best for even cooking inside the stuffing.
• Fresh cranberries: Brings a tart pop; frozen can work if fresh aren’t available, just thaw first.
• Pure maple syrup: For natural sweetness; you can swap honey if you prefer or skip for Whole30.
• Baby spinach or kale: Adds color and a little green goodness.
• Chopped sage leaves: Sage really makes this taste like fall—don’t skip it!
• Chopped pecans: For crunch and toasty flavor.
• Crushed black pepper: Freshly cracked works best for that slight peppery kick.
• Cooking twine: You’ll need this to tie your tenderloins and keep the stuffing intact.
• Cooking spray: Helps with searing and prevents sticking.

Variations

I love making this recipe my own by tweaking the filling based on what I have or my mood. You can easily swap out ingredients to suit dietary preferences or change up the flavors seasonally, so feel free to experiment.

• Maple syrup alternative: I use honey sometimes if I want a slightly different sweetness and it pairs nicely, especially if you’re avoiding maple.
• Greens substitution: Kale or baby spinach both work, but I sometimes try Swiss chard for a sturdier texture.
• Add dried fruit: If you like a little extra chewiness, toss in some chopped dried apricots or raisins along with the cranberries.
• Pecan swap: Walnuts or almonds can also add crunch if pecans aren’t on hand—but I prefer pecans for that toasty flavor.
• Spice it up: A pinch of cinnamon or nutmeg in the filling gives it a cozy warmth that’s irresistible in fall.

How to Make Butternut Stuffed Turkey Tenderloin with Cranberries and Pecans Recipe

Step 1: Sauté the Filling Ingredients

Start by heating a large skillet over medium-high heat and adding olive oil. Toss in chopped shallots and garlic, then reduce to medium-low so they soften and become golden—this usually takes about 4-5 minutes. This step is key because it creates a flavor base for the butternut and cranberries to shine. Next, add the diced butternut squash, fresh cranberries, maple syrup, and a tablespoon of water, then cover and simmer gently for 10 minutes. This slow cooking helps the squash soften without turning to mush and lets the cranberries burst just right.

Step 2: Incorporate Greens and Pecans

Remove the lid and stir in the baby spinach (or kale), kosher salt, chopped sage, and crushed black pepper. Cover again and cook for around 3-4 minutes so the greens wilt but still have some texture. Once done, take it off the heat and let this filling cool before mixing in chopped pecans. Cooling is important here; stuffing a warm filling might partially cook the turkey prematurely and make tying the tenderloin tricky.

Step 3: Prepare and Stuff the Turkey Tenderloins

Carefully cut a pocket lengthwise into each turkey tenderloin—just enough to fill but don’t cut all the way through at the ends. Season both inside and outside with salt. Then, stuff each tenderloin with about 3/4 cup of the cooled butternut mixture. Don’t overfill or the filling might spill out during cooking. Tie each tenderloin securely with 3-4 pieces of cooking twine to keep everything together, trimming excess twine so it’s neat.

Step 4: Sear and Bake the Tenderloins

Preheat your oven to 375°F. In an oven-safe skillet, lightly spray with cooking spray and heat over medium-high. Sear each stuffed turkey tenderloin for about 2 minutes per side until they develop a nice golden crust. Pour a tablespoon of water into the skillet and cover tightly with foil—this traps moisture and keeps the tenderloin juicy. Transfer the skillet (or move the tenderloins to a covered baking dish) to the oven and cook for 25 minutes.

Step 5: Rest and Serve

Once the turkey is cooked, let it rest for about 5 minutes before slicing. This resting step helps the juices redistribute so your slices stay moist. Carefully cut the twine off and slice each tenderloin into four pieces. Spoon any pan juices over the top for extra flavor and serve warm.

How to Serve Butternut Stuffed Turkey Tenderloin with Cranberries and Pecans Recipe

Garnishes

I like to garnish this dish with a few fresh sage leaves for a pop of green and a subtle herbal aroma. A sprinkle of chopped pecans on top adds an extra crunchy texture, and sometimes a drizzle of warmed maple syrup over the sliced tenderloin adds a luscious finish that my family adores.

Side Dishes

This recipe shines alongside creamy mashed potatoes or a simple wild rice pilaf. Roasted Brussels sprouts or green beans also make wonderful sides — their slight bitterness balances the sweetness in the turkey filling. On occasion, I serve it with a crisp autumn salad with vinaigrette for a light contrast.

Creative Ways to Present

For special occasions, I arrange sliced tenderloin on a large platter surrounded by seasonal fruits like pomegranate seeds and sliced pears for a festive flair. Drizzling a bit of pan sauce or gravy around the edges gives it a restaurant-style presentation that always impresses guests.

Make Ahead and Storage

Storing Leftovers

I usually store leftover stuffed turkey tightly wrapped in foil or in an airtight container in the fridge for up to 3 days. I find the flavors actually deepen overnight, making the next day’s meal even better.

Freezing

This recipe freezes well, too. I wrap individual portions in plastic wrap and then foil before freezing. When properly sealed, it keeps for up to 3 months without sacrificing taste or texture.

Reheating

The best way to reheat is gently in a 325°F oven covered with foil to maintain moisture, usually about 15-20 minutes. You can also microwave leftovers, but be careful not to overheat or it will dry out—reheating in the oven really preserves the juicy texture.

FAQs

Final Thoughts

This Butternut Stuffed Turkey Tenderloin with Cranberries and Pecans Recipe holds a special place in my kitchen rotation because it’s the perfect way to treat your family to something special without hours of stress. It’s comforting, flavorful, and always gets compliments for looking so elegant on the plate. I really encourage you to give it a try—once you do, it’s likely to become one of those go-to recipes you pull out whenever you want to impress without the hassle.

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