Description
This delicious Stuffed Turkey Breasts recipe features tender boneless turkey tenderloins filled with a flavorful mixture of sautéed butternut squash, black mission figs, garlic, spinach, and sage. The turkey is seared to perfection in a cast iron skillet and then oven-baked until juicy and golden. A perfect autumn-inspired dish that combines savory and sweet elements for a memorable meal.
Ingredients
Scale
Turkey:
- 2 boneless turkey tenderloins (1 lb total)
- 1 tsp kosher salt (diamond crystal)
- 1 tbsp light olive oil
- cooking twine – 6 to 8 pieces
- cooking spray
Stuffing:
- 1 small white onion (about 1/3 cup chopped)
- 1 1/4 cups diced butternut squash (about 6 oz, 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
Instructions
- Prepare the Stuffing: Heat a large cast iron skillet over medium-high heat and add olive oil. Add the chopped onions and sauté for about 2 minutes or until golden. Add the diced butternut squash and 2 tablespoons of water, then cover and cook on low heat for 10 minutes. Remove the lid and stir in the chopped figs, garlic, baby spinach, salt, chopped sage, and crushed black pepper. Cook for an additional 3 to 4 minutes until the spinach wilts and the flavors combine well. Remove from heat and allow the mixture to cool.
- Prepare the Turkey Breasts: Create a pocket by cutting into the sides of each turkey tenderloin carefully without cutting all the way through at the ends. Season the inside and outside of the turkey breasts with kosher salt.
- Stuff the Turkey: Spoon about 3/4 cup of the cooled squash mixture into each turkey breast pocket. Cut cooking twine into 3 to 4 pieces long enough to securely tie each breast. Tie the turkey breasts firmly but without squeezing out the filling. Trim off any excess twine.
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the stuffed turkey breasts.
- Sear the Turkey: Spray the skillet lightly with cooking spray and heat over medium-high heat. Carefully sear each stuffed turkey breast on three sides (do not sear the stuffed end) until it develops a golden brown crust.
- Bake the Turkey: If using an oven-safe skillet, cover it with foil and place directly in the center of the preheated oven. If not, transfer the seared turkey breasts to a baking dish and cover with foil. Bake for 30 to 35 minutes until the turkey is cooked through and juices run clear.
- Rest and Serve: Remove the turkey breasts from the oven and let them rest for 5 minutes before carefully slicing off the twine. Slice each breast into 4 portions and serve warm.
Notes
- Swap the figs for apples or pears for a different fruity twist.
- Double or triple the recipe to serve more people.
- Leftovers can be stored in the refrigerator and consumed within 3 to 4 days.
Nutrition
- Serving Size: 2 slices
- Calories: 258 kcal
- Sugar: 12 g
- Sodium: 878 mg
- Fat: 8 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 51 g
- Fiber: 5 g
- Protein: 22 g
- Cholesterol: 51 mg
