Stuffed Turkey Tenderloin with Butternut Squash, Cranberry, and Pecan
by Dr. Bill Rawls | November 9, 2015
Stray from traditional turkey this Thanksgiving and impress your friends and family with this stuffed turkey tenderloin recipe, filled with our fall favorites.
- 2 boneless turkey tenderloins (1 lb)
- 1 tsp kosher salt
- ½ tbsp light olive oil
- 1/3 cup chopped shallots
- 2 cloves chopped garlic
- 1¼ cups diced butternut squash
- ½ cup fresh cranberries
- 2 tbsp pure maple syrup
- 1 cup baby kale or spinach
- 3 sage leaves, chopped
- 2 tbsp chopped pecans
- ¼ tsp crushed black pepper
- 6 to 8 pieces cooking twine
- Cooking spray
1. Heat a large skillet over medium-high heat and add olive oil, then add shallots and garlic and sauté over medium-low heat for 4-5 minutes, or until golden.
2. Add butternut squash, cranberries, maple syrup, and 1 tbsp water and cover; cook on low for 10 minutes with lid on.
3. Remove lid and add kale, salt, sage, and pepper. Cover and cook for another 3-4 minutes, then set aside to cool and mix in pecans.
4. Cut a pocket into the sides of the tenderloins, careful not to cut all the way through at the ends. Season the inside and outside of the turkey with salt.
5. Lightly spray pan with cooking spray over medium-high heat. Lightly sear each turkey breast on each side.
6. Stuff each turkey breast with about ¾ cup of squash mixture (you can eyeball the amount). Tie each breast with twine and cut off any extra, then heat oven to 375°F.
7. Place stuffed turkey into oven-proof pan or baking dish and cover with foil. Cook for 25-30 minutes. Allow to sit 5 minutes before cutting off twine. Slice as desired.
This recipe was adapted from SkinnyTaste and tested / approved in the Vital Plan kitchen.