Description
This Butternut Stuffed Turkey Tenderloin with Cranberries and Pecans is a deliciously festive main dish that combines tender turkey with a sweet and savory filling of butternut squash, fresh cranberries, sage, and crunchy pecans. Perfectly seared and oven-baked, it delivers the cozy flavors of Thanksgiving in a beautifully presented, easy-to-make meal.
Ingredients
Scale
Turkey Tenderloin
- 2 boneless turkey tenderloins (1 lb total)
- 1 tsp kosher salt
- 1/2 tbsp light olive oil
- 1/4 tsp crushed black pepper
- 6 to 8 pieces cooking twine
- cooking spray
Stuffing
- 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 for Whole30)
- 1 cup baby spinach or kale
- 3 sage leaves, chopped
- 2 tbsp chopped pecans
Instructions
- Sauté Aromatics and Vegetables: Heat a large skillet over medium-high heat and add olive oil. Add shallots and garlic, sauté over medium-low heat for 4-5 minutes until golden. Add butternut squash, cranberries, maple syrup, and 1 tablespoon water, then cover and cook on low for 10 minutes.
- Add Greens and Seasonings: Remove lid, add kale or spinach, salt, sage, and pepper. Cover and cook for another 3-4 minutes until greens are wilted. Set mixture aside to cool, then stir in chopped pecans.
- Prepare Turkey Tenderloins: Cut a pocket into the sides of the tenderloins carefully, taking care not to slice through the ends. Season inside and out with salt.
- Stuff Turkey: Stuff each turkey tenderloin with about 3/4 cup of the butternut squash mixture. Tie each tenderloin securely with 3 to 4 pieces of cooking twine, trimming excess twine.
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Sear Turkey: Heat an oven-safe skillet over medium-high heat and lightly spray with cooking spray. Sear each turkey breast for about 2 minutes per side until lightly browned.
- Bake Turkey: Pour 1 tablespoon water into the skillet and cover tightly with foil to trap moisture (alternatively, transfer to a baking dish and cover tightly with foil). Bake in the center of the oven for 25 minutes.
- Rest and Serve: Remove turkey from the oven and allow it to rest for 5 minutes. Cut off the twine, slice each tenderloin into 4 slices, and spoon any pan juices over the turkey before serving.
Notes
- This dish offers a beautiful blend of sweet and savory flavors reminiscent of Thanksgiving, making it perfect for special occasions or festive family dinners.
- You can substitute honey for maple syrup to make it Paleo compliant, or omit the sweetener for Whole30 adherence.
- Using kale or baby spinach adds a nutritious green element that balances the sweetness of the cranberries and butternut squash.
- Ensure the turkey is tied securely to hold the stuffing and maintain shape during cooking.
Nutrition
- Serving Size: 2 slices
- Calories: 221 kcal
- Sugar: 7 g
- Sodium: 880 mg
- Fat: 6 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 51 mg
