Butternut filled turkey fillet with cranberries and pecans

Turkey tenderloin stuffed with a sweet and tasty filling of butternut squash, cranberry, sage and pecans – this tastes like Thanksgiving, all wrapped in a bowl!

Turkey tenderloin stuffed with a sweet and tasty filling of butternut squash, cranberry, sage and pecans - this tastes like Thanksgiving, all wrapped in a bowl!Butternut filled turkey fillet with cranberries and pecans

Frankly, the pictures do not do this justice. I had one of those days when I couldn't take a decent photo, but the turkey – it's great! And the leftovers were just as good the next day for lunch.

Some other turkey recipes I love are No Bean Turkey Chili with sweet potatoes and Turkey Pot Pie Soup.

Turkey tenderloin (the tender long strip of white meat hidden under the turkey breast) is very tender and excellent for weekday cooking. Because it is so lean, you want to make sure you don't cook too well or the meat will be dry.

Butternut filled turkey fillet with cranberries and pecans - tastes like Thanksgiving all in one dish!

More Turkish recipes:

Butternut filled turkey fillet with cranberries and pecans

Preparation time: 15 minutes

Cooking time: 1 hour

Total time: 1 hour and 15 minutes

Turkey tenderloin stuffed with a sweet and tasty filling of butternut squash, cranberry, sage and pecans – this tastes like Thanksgiving, all wrapped in a bowl!

  • 2 boneless turkey tenderloin, 1 lb in total
  • 1 teaspoon kosher salt
  • 1/2 tbsp light olive oil
  • 1/3 cup minced shallots
  • 2 cloves of garlic, chopped
  • 1 1/4 cups 6 oz dice, butternut squash, 1/2-inch dice
  • 1/2 cup fresh cranberries
  • 2 tablespoons of pure maple syrup, replaced with honey for Paleo, omit the whole30
  • 1 cup of baby spinach or kale
  • 3 sage leaves, chopped
  • 2 tablespoons chopped pecans
  • 1/4 teaspoon crushed black pepper
  • 6 to 8 pieces of cooking yarn
  • cooking spray
  • Heat a large skillet over medium-high heat and add olive oil. Add shallots and garlic and saute over medium-low heat for 4-5 minutes, or until golden. Add butternut squash, cranberry, maple syrup and 1 tablespoon of water and cover; cook on low for 10 minutes.

  • Remove the lid and add the kale, salt, sage and pepper, cover and cook for another 3-4 minutes. Set aside to cool and mix in pecans.

  • Cut a pocket in the sides of the fillet, taking care not to cut it all the way through the ends. Season the inside and outside of the turkey with salt.

  • Fill each turkey breast with approx. 3/4 cup squash mixture. Cut cooking yarn long enough to tie each breast with 3 to 4 pieces of yarn. Cut extra yarn.

  • Preheat oven to 375 Ā° F.

  • Heat an oven-safe skillet over medium-high heat, lightly spray with cooking spray. Gently coat each turkey breast on each side approx. 2 minutes. Pour 1 tablespoon of water into the frying pan and cover tightly with foil. (Or transfer it to a baking sheet and cover tightly with foil). Cook in the center of the oven for 25 minutes.

  • Let it sit for 5 minutes before cutting the yarn and slicing each turkey breast into 4 slices. Spoon any pan juices over the turkey and serve.

Serving: 2 slices, calories: 221 kcal, carbohydrates: 20 g, protein: 22 g, fat: 6 g, saturated fat: 0.5 g, cholesterol: 51 mg, sodium: 880 mg, fiber: 4g, sugar: 7g

Blue Smart Points: 4

Green smart points: 4

Purple Smart Points: 3

Points +: 5

Keywords: butternut stuffed turkey tenderloin, leftover turkey recipes, stuffed turkey tenderloin, Thanksgiving turkey recipe, whole 30 stuffed turkey

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