Stuffed Turkey Breasts with Butternut Squash and Figs
A wonderful Fall dish – turkey tenderloins are stuffed with sauteed butternut squash, spinach and figs, a meal in one with savory and sweet flavors. Figs are seasonal, so if you can’t find them, you could use another fruit such as pears or even apples. (Recipe courtesy of Skinnytaste.com)
Servings Prep Time
4people 20minutes
Cook Time Passive Time
30 minutes 5minutes
Servings Prep Time
4people 20minutes
Cook Time Passive Time
30 minutes 5minutes
Ingredients
Instructions
  1. 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.
  2. 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.
  3. 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. Preheat oven to 375°F.
  4. 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.
Recipe Notes

Covering the skillet while it roasts in the oven prevents the turkey from drying out, and also gives you some pan juices to spoon on top just before serving.