Butternut Stuffed Turkey Tenderloin with Cranberries and Pecans Recipe

I absolutely love this Butternut Stuffed Turkey Tenderloin with Cranberries and Pecans Recipe because it brings such a beautiful balance of flavors and textures that feel both cozy and a little special. The sweetness of the butternut squash and cranberries pairs perfectly with the earthy pecans and fresh sage, all wrapped in tender turkey—it’s like a celebration in every bite! Whether you’re planning a holiday dinner or just want to impress your family on a regular weeknight, this recipe really shines.

When I first tried making this, I was amazed by how easy it was to prepare yet how impressive it looked when served. You’ll find that it’s not just delicious, but also surprisingly versatile, fitting well into both casual meals and more festive occasions. Plus, the leftovers are just as good, which is a definite win in my book.

this …

Ingredients You’ll Need

The ingredients in this Butternut Stuffed Turkey Tenderloin with Cranberries and Pecans Recipe work harmoniously because each one adds a unique texture or flavor note. When shopping, look for fresh, firm turkey tenderloins and vibrant cranberries for the best results.

• Turkey tenderloins: Choose boneless and about 1 pound total for easy stuffing and even cooking.
• Kosher salt: A key seasoning that enhances the natural flavors without overpowering them.
• Light olive oil: Use for sautéing to keep the flavors light and clean.
• Shallots: They bring a subtle sweetness that deepens the savory notes.
• Garlic: Adds that familiar warmth and aromatic depth to the filling.
• Butternut squash: Fresh, diced small for tender texture and natural sweetness.
• Fresh cranberries: Providing tartness and a pop of color that brighten the dish.
• Pure maple syrup: A touch of natural sweetness that balances the cranberries; swap with honey for Paleo or omit for Whole30.
• Baby spinach or kale: Greens that add freshness and a touch of earthiness.
• Sage leaves: Chopped, this herb introduces a lovely fragrant aroma.
• Chopped pecans: For crunch and nutty richness that contrasts the smooth squash.
• Crushed black pepper: Adds just a hint of spice.
• Cooking twine: Necessary to keep your rolled tenderloin neat while it bakes.
• Cooking spray: To lightly grease the skillet for searing without sticking.

Variations

I like to play around with this Butternut Stuffed Turkey Tenderloin with Cranberries and Pecans Recipe depending on the season or what I have on hand. You absolutely can make it your own and still get fantastic results.

• Herb swaps: I’ve tried rosemary instead of sage for a piney aroma and it’s deliciously different.
• Nut alternatives: Walnuts or almonds work just as well if pecans aren’t your favorite or allergies are a concern.
• Sweetener tweaks: Maple syrup adds depth, but honey makes it a bit more floral, and omitting keeps it Whole30 friendly.
• Greens choices: Spinach is tender, but kale adds a hearty bite if you like some texture contrast.

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

Step 1: Prepare the Flavorful Filling

Start by heating your skillet over medium-high heat and adding the olive oil. Toss in the chopped shallots and garlic, and gently sauté them on medium-low so they soften and turn golden without burning—this usually takes about 4-5 minutes. Then add the diced butternut squash, fresh cranberries, maple syrup, and a tablespoon of water. Cover the pan and cook on low heat for around 10 minutes until the squash is tender. Remove the lid, stir in the greens, kosher salt, chopped sage, and crushed black pepper, cover again, and let it cook for an extra 3-4 minutes. Finally, set the filling aside to cool a bit, then stir in the chopped pecans for that perfect crunch.

Step 2: Prep and Stuff the Turkey Tenderloins

Lay the turkey tenderloins flat and carefully cut a pocket along the side of each one — just enough to stuff without slicing all the way through the ends. Season inside and out with kosher salt. Spoon about 3/4 cup of the cooled butternut filling into each pocket, packing it gently but firmly so it stays in place. Then, using cooking twine, tie each tenderloin neatly with 3 to 4 pieces of twine spaced evenly to hold the filling inside as it cooks. Trim any extra twine to keep things tidy.

Step 3: Sear and Bake to Perfection

Preheat your oven to 375°F (190°C). Heat an oven-safe skillet over medium-high heat and lightly spray with cooking spray to prevent sticking. Carefully sear each stuffed turkey tenderloin on all sides for about 2 minutes per side, creating a golden crust that locks in juices. After searing, pour a tablespoon of water into the skillet and cover tightly with foil—or, if your skillet isn’t oven-safe, transfer the tenderloins to a baking dish and cover with foil. Bake in the oven for 25 minutes, allowing the turkey to cook through while remaining juicy and tender.

Step 4: Rest and Serve

Once out of the oven, let the turkey rest for 5 minutes still wrapped in foil to allow the juices to redistribute. Carefully remove the twine, then slice each tenderloin into 4 pieces. I like to spoon the pan juices over the top for an extra burst of flavor and moisture before serving. Your Butternut Stuffed Turkey Tenderloin with Cranberries and Pecans Recipe is now ready to wow your guests!

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

Garnishes

I usually sprinkle a few fresh sage leaves on top or some finely chopped parsley to add that punch of green color and a fresh herbal aroma. If you want a little sparkle, a light drizzle of warmed maple syrup complements the flavors beautifully. Those simple touches really make the dish pop on the plate.

Side Dishes

This stuffed turkey pairs wonderfully with creamy mashed potatoes or a wild rice pilaf to soak up all those delicious pan juices. Roasted Brussels sprouts or sautéed green beans add a nice crunch and balance out the richness. I’ve also served it with a simple mixed greens salad for a lighter option that still feels festive.

Creative Ways to Present

For special gatherings, I like to slice the tenderloin and fan the pieces out on a wooden serving board surrounded by sprigs of fresh herbs and whole cranberries for a rustic look. Another time, I arranged slices on individual plates with a small pile of the butternut mixture spooned beside each portion to showcase the stuffing beautifully. It’s those little presentation details that make guests feel truly cared for.

Make Ahead and Storage

Storing Leftovers

After the meal, I like to store any leftover turkey wrapped tightly in foil or in an airtight container in the fridge. It keeps well for up to 3 days without drying out if you add a splash of pan juices when reheating. I’ve found this really helps maintain that juicy texture and rich flavor.

Freezing

If you want to freeze portions, wrap the sliced turkey tightly in plastic wrap and put it inside a freezer-safe bag or container. It freezes well for up to 2 months. When thawed slowly in the fridge, the texture and taste remain surprisingly fresh.

Reheating

To warm leftover Butternut Stuffed Turkey Tenderloin with Cranberries and Pecans Recipe, I prefer gently reheating in a covered skillet over low heat with a few tablespoons of water or broth. This method preserves moisture much better than a microwave and keeps the filling tender and flavorful.

FAQs

Final Thoughts

I truly recommend giving this Butternut Stuffed Turkey Tenderloin with Cranberries and Pecans Recipe a try because it’s a wonderful way to enjoy turkey beyond the usual roast. The layers of flavor and texture feel gourmet but the process is straightforward enough that you’ll feel confident making it. I still remember how my family went crazy the first time I made this—it’s one of those dishes that makes the day feel a little more special. So next time you want to impress or indulge, grab these ingredients and enjoy the magic that happens when sweet, savory, tender, and crunchy come together just right.

Print