Description
This Stuffed Turkey Breasts recipe features tender boneless turkey tenderloins filled with a savory mixture of butternut squash, black mission figs, spinach, and herbs. Sautéed and then oven-baked to perfection, this dish combines sweet and earthy flavors for a hearty and elegant main course, perfect for special occasions or a comforting family dinner.
Ingredients
Scale
Turkey
- 2 boneless turkey tenderloins (1 lb total)
- 1 tsp kosher salt (diamond crystal), divided
- 1 tbsp light olive oil
- cooking twine – 6 to 8 pieces
- cooking spray
Stuffing
- 1 small white onion (about 1/3 cup, chopped)
- 6 oz (1 1/4 cups) diced butternut squash, 1/2-inch dice
- 5 black mission figs, chopped
- 2 garlic cloves, finely chopped
- 1 cup baby spinach
- 3 sage leaves, chopped
- 1/4 tsp crushed black pepper
Instructions
- Sauté the Vegetables: Heat a large cast iron skillet over medium-high heat and add olive oil. Add the chopped onions and sauté for about two minutes until golden. Then add the diced butternut squash along with 2 tablespoons of water, cover the skillet, and cook on low heat for 10 minutes until the squash softens.
- Add Remaining Stuffing Ingredients: Remove the lid, stir in the chopped figs, finely chopped garlic, baby spinach, sage leaves, salt, and crushed black pepper. Cook the mixture for another 3 to 4 minutes until the spinach wilts and the flavors meld together. Remove the skillet from heat and allow the stuffing to cool.
- Prepare the Turkey: Carefully cut a pocket into the sides of each turkey tenderloin without cutting through the ends. Season both the inside and outside of the turkey breasts with kosher salt.
- Stuff the Turkey: Fill each turkey breast pocket with about 3/4 cup of the cooled butternut squash and fig mixture. Use 3 to 4 pieces of cooking twine to tie each breast securely, trimming any excess twine.
- Preheat the Oven: Set your oven to 375°F (190°C) to prepare for baking.
- Sear the Turkey: Lightly spray the cast iron skillet with cooking spray and sear each turkey breast on three sides over medium-high heat, taking care not to sear the stuffed end to keep the filling intact.
- Bake the Turkey: If your skillet is oven-safe, cover it with foil and place it in the center of the oven. If not, transfer the seared turkey breasts to a baking dish and cover with foil. Bake for 30 to 35 minutes until the turkey is cooked through.
- Rest and Serve: Remove the skillet or baking dish from the oven and let the turkey rest for 5 minutes. After resting, cut off the twine and slice each breast into 4 slices for serving.
Notes
- Substitute the black mission figs with apples or pears for a different flavor profile.
- Double or triple the recipe quantity to accommodate more servings for larger groups.
- Leftover stuffed turkey breasts can be refrigerated for 3 to 4 days; store in an airtight container.
Nutrition
- Serving Size: 2 slices
- Calories: 258 kcal
- Sugar: 12 g
- Sodium: 878 mg
- Fat: 8 g
- Saturated Fat: 1.4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 51 g
- Fiber: 5 g
- Protein: 22 g
- Cholesterol: 51 mg
