Turkey Tenderloin Stuffed with Butternut Squash & Cranberries or Figs

Turkey Tenderloin Stuffed with Butternut Squash & Cranberries or Figs
A wonderful Fall dish – turkey fillets stuffed with sautéed butternut squash, spinach, and figs or cranberries, sage, and pecans. A meal in one with savory and sweet flavors.
Source:
Ingredients
  • For the Turkey
  • 2 boneless turkey tenderloins (1 lb total) or turkey breast fillets.
  • 1 tsp kosher salt (diamond crystal)
  • 6 to 8 pieces cooking twine
  • cooking spray
  • For the stuffing Butternut Squash, Cranberries, and Pecans
  • ½ tbsp. light olive oil
  • ⅓ cup chopped shallots
  • 2 cloves garlic, chopped
  • 1 ¼ cups (.) diced butternut squash, ½ -inch dice
  • ½ cup fresh cranberries or the dried 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
  • For the stuffing Butternut Squash and Figs
  • ½ tbsp. light olive oil
  • 1 small (⅓ cup) white onion, chopped
  • (.) 1 ¼ cups diced butternut squash, ½ -inch dice
  • 5 black mission figs or the dried figs, chopped
  • 2 garlic cloves, finely chopped
  • 1 cup baby spinach
  • 3 sage leaves, chopped
  • ¼ tsp crushed black pepper
Directions
  1. For the Butternut Squash and Figs Stuffing
  2. Heat a large skillet over medium-high heat and add olive oil. Add onions and sauté 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. For the Butternut Squash Cranberries and Pecans
  4. Heat a large skillet over medium-high heat and add olive oil. Add shallots and garlic and sauté over medium-low heat for 4-5 minutes, or until golden. Add butternut squash, cranberries, maple syrup and 1 tablespoon water and cover; cook on low for 10 minutes. Remove lid and add kale, salt, sage, and pepper, cover, and cook for another 3-4 minutes. Set aside to cool and mix in pecans.
  5. For the Turkey
  6. 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.
  7. Stuff each turkey breast with about ¾ cup of squash mixture you chose to make. Cut cooking twine long enough to tie each breast with 3 to 4 pieces of twine. Cut off the extra twine.
  8. Preheat oven to .
  9. In a skillet over medium-high heat, lightly spray with cooking spray. Carefully sear each turkey breast on each side. If your skillet is oven proof, cover tight 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 25 to 30 minutes. Allow to sit 5 minutes before cutting off twine and slicing each turkey breast in 4 slices.
Notes
If you have any stuffing left over the place in a casserole dish sprayed with cooking spray and place in the oven with the turkey. Serve with the Turkey.
You can double the recipe and make both stuffing’s both are equally tasty. One small squash will yield enough for both stuffing

 

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