Stuffed Turkey Breasts With Butternut Squash

Name: Stuffed Turkey Breasts With Butternut Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 boneless turkey tenderloins (1 lb total); 1 tsp kosher salt (diamond crystal); 1 tbsp light olive oil; 1 small (1/3 cup) white onion, 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; cooking twine - 6 to 8 pieces; cooking spray

Servings: persons

2 boneless turkey tenderloins (1 lb total)
1 tsp kosher salt (diamond crystal)
1 tbsp light olive oil
1 small (1/3 cup) white onion, 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
cooking twine - 6 to 8 pieces
cooking spray

1
Directions:
2
Heat a large skillet over medium-high heat and add olive oil. Add onions and saute for two minutes, or until golden. Add butternut squash and 2 tablespoons water and cover; cook on low for 10 minutes. Remove lid and add figs, garlic, spinach, salt, sage, and pepper and cook for another 3-4 minutes. Set aside to cool.
3
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.
4
Stuff each turkey breast with about 3/4 cup of squash mixture. Cut cooking twine long enough to tie each breast with 3 to 4 pieces of twine. Cut off extra twine.
5
Preheat oven to 375u00b0F.
6
In skillet over medium-high heat, lightly spray with cooking spray. Carefully sear each turkey breast on each side (3 sides. Don't sear on stuff end.) If your skillet is oven proof, cover with foil and place in the center of the oven (If not, then transfer to baking dish and cover with foil), place directly into oven and cook for 30 - 35 minutes. Allow to sit 5 minutes before cutting off twine and slicing each turkey breast in 4 slices.

210

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 boneless turkey tenderloins (1 lb total), 1 tsp kosher salt (diamond crystal), 1 tbsp light olive oil, 1 small (1/3 cup) white onion, chopped, and more.

Yes, Stuffed Turkey Breasts With Butternut Squash falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!