Butternut Stuffed Turkey Tenderloin with Cranberries and Pecans
Butternut Stuffed Turkey Tenderloin with Cranberries and PecansI love this recipe because it delivers comforting, classic fall flavors without the fuss of a large roast. The tenderloin is naturally lean and tender, and the flavorful filling keeps the meat moist while adding color, texture and seasonal notes of maple and sage. Photos never quite capture how satisfying the dish is — the leftovers were just as delicious the next day.
Turkey tenderloins are the long, narrow strips of white meat that sit beneath the breast. They cook quickly, so the key is to sear and roast just until done to avoid drying them out. This stuffed tenderloin makes an impressive weeknight meal or a smaller holiday centerpiece.
Recipe notes and simple substitutions: pure maple syrup brightens the squash and cranberries; you can replace it with honey for a paleo-friendly option, or omit it for Whole30. Baby spinach can be used in place of kale for a milder green. Pecans add crunch, but walnuts or toasted almonds are fine alternatives.
More Turkey Recipes:
- No Bean Turkey Chili with Sweet Potato
- Turkey Pot Pie Soup
- Air Fryer Turkey Breast
- Turkey Meatloaf
- Leftover Turkey Pot Pie Empanada
- Turkey Chili Stuffed Acorn Squash
- Turkey Pumpkin Chili
Butternut Stuffed Turkey Tenderloin with Cranberries and Pecans
Summary: Turkey tenderloins stuffed with a sweet and savory filling of butternut squash, cranberries, sage and pecans — tastes like Thanksgiving, all wrapped up in one dish.
Yield: 4 servings | Serving size: 2 slices
Prep: 15 mins | Cook: 1 hr | Total: 1 hr 15 mins
Calories: 221 per serving (approx.)
Ingredients
- 2 boneless turkey tenderloins (about 1 lb total)
- 1 tsp kosher salt
- 1/2 tbsp light olive oil
- 1/3 cup chopped shallots
- 2 cloves garlic, chopped
- 1 1/4 cups (about 6 oz) diced butternut squash, 1/2-inch dice
- 1/2 cup fresh cranberries
- 2 tbsp pure maple syrup (or honey to substitute; omit for Whole30)
- 1 cup baby spinach or kale, chopped
- 3 sage leaves, chopped
- 2 tbsp chopped pecans
- 1/4 tsp crushed black pepper
- 6 to 8 pieces cooking twine
- Cooking spray or a light brush of oil for searing
Instructions
- Heat a large skillet over medium-high heat and add the olive oil. Sauté the chopped shallots and garlic over medium-low heat for 4–5 minutes, until they begin to soften and turn golden.
- Add the diced butternut squash, fresh cranberries, maple syrup and 1 tablespoon of water. Cover the skillet and reduce the heat to low. Cook for about 10 minutes, until the squash is just tender.
- Remove the lid, stir in the chopped kale or spinach, the chopped sage, salt and crushed black pepper. Cover again and cook for an additional 3–4 minutes, until the greens are wilted. Transfer the mixture to a bowl to cool slightly, then stir in the chopped pecans.
- Prepare the turkey tenderloins by creating a pocket along the side of each piece: make a lengthwise cut without cutting through the ends so the tenderloin can hold the filling. Season both the inside and outside with kosher salt.
- Divide the squash filling and stuff about 3/4 cup into each tenderloin. Secure the openings by tying each tenderloin with 3–4 pieces of cooking twine; trim any excess twine.
- Preheat the oven to 375°F (190°C). Heat an oven-safe skillet over medium-high heat and lightly spray or brush with oil. Sear each stuffed tenderloin about 2 minutes per side, until lightly browned.
- Add 1 tablespoon water to the skillet, cover tightly with foil (or transfer the tenderloins to a baking dish and cover), and roast in the center of the oven for about 25 minutes, or until the internal temperature reaches a safe level and the meat is cooked through. Because tenderloins are lean, avoid overcooking.
- Remove from the oven and let the tenderloins rest, covered, for 5 minutes. Cut the twine and slice each tenderloin into 4 slices. Spoon any pan juices over the slices and serve warm.
Tips and Serving Suggestions
To make a neat pocket, use a small, sharp paring knife and work slowly so you don’t pierce the ends. Searing first gives the tenderloins a pleasant color and helps seal in juices. Resting the meat after roasting allows the juices to redistribute so slices stay moist. Leftovers keep well in the refrigerator for 2–3 days and are great thinly sliced in sandwiches or salads.
Nutrition
Per serving (approx.): Calories 221; Protein 22 g; Carbs 20 g; Fat 6 g; Fiber 4 g; Sugar 7 g; Sodium ~880 mg; Cholesterol 51 mg; Saturated fat 0.5 g.
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