Description
A flavorful and elegant stuffed turkey tenderloin recipe filled with a sweet and savory mixture of butternut squash, cranberries, kale, pecans, and aromatic sage, then seared and oven-roasted to perfection.
Ingredients
Scale
Turkey and Seasoning
- 2 boneless turkey tenderloins (1 lb total)
- 1 tsp kosher salt
- 1/4 tsp crushed black pepper
- 6 to 8 pieces cooking twine
- cooking spray
Stuffing
- 1/2 tbsp light olive oil
- 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
- 1 tbsp water (plus additional 1 tbsp for cooking)
Instructions
- Sauté Shallots and Garlic: Heat a large skillet over medium-high heat and add olive oil. Add chopped shallots and garlic and sauté over medium-low heat for 4-5 minutes or until golden and fragrant.
- Cook Butternut Squash Mixture: Add diced butternut squash, fresh cranberries, maple syrup, and 1 tablespoon water to the skillet. Cover and cook on low heat for 10 minutes until squash is tender.
- Add Greens and Seasoning: Remove the lid and add kale or baby spinach, kosher salt, chopped sage, and crushed black pepper. Cover again and cook for an additional 3-4 minutes until greens wilt. Remove from heat and allow cooling slightly, then mix in the chopped pecans.
- Prepare Turkey Tenderloins: Cut a pocket into the sides of each turkey tenderloin, being careful not to cut through the ends. Season both inside and outside of the turkey with salt.
- Stuff the Turkey: Stuff each turkey tenderloin pocket with about 3/4 cup of the butternut squash mixture. Use cooking twine to securely tie each turkey breast with 3 to 4 pieces of twine, snipping off any excess twine.
- Preheat Oven: Preheat oven to 375°F (190°C).
- Sear Turkey: Heat an oven-safe skillet over medium-high heat and lightly spray with cooking spray. Carefully sear each turkey tenderloin on all sides for about 2 minutes per side until nicely browned.
- Oven Roast: Pour 1 tablespoon water into the skillet and cover tightly with foil. Alternatively, transfer the seared turkey tenderloins to a baking dish and cover tightly with foil. Place in the center rack of the oven and roast for 25 minutes.
- Rest and Serve: Remove the turkey from the oven and allow it to rest, covered, for 5 minutes. Cut off the twine, slice each tenderloin into 4 slices, spoon any pan juices over the meat, and serve warm.
Notes
- Maple syrup can be replaced with honey for a Paleo-friendly option or omitted for Whole30 compliance.
- Ensure not to cut through the ends of the turkey tenderloins when making the pocket to keep the stuffing intact.
- Cooking twine is essential to hold the stuffed turkey together during cooking.
- Resting the turkey after cooking allows juices to redistribute, resulting in a moist tenderloin.
- Use fresh cranberries for tartness; dried cranberries are not recommended for this recipe.
Nutrition
- Serving Size: 1 stuffed turkey tenderloin slice (approx. 1/4 of stuffed tenderloin)
- Calories: 280
- Sugar: 8g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg
