Healthy Meal For A Healthy Holiday
Turkey Tenderloins stuffed with a savory filling of butternut squash, cranberries, sage and pecans.
2 Boneless turkey tenderloins (1lb total)
1 tsp kosher salt
½ tbsp. light olive oil
1/3 cup chopped shallots
2 cloves garlic, chopped
1 ¼ cups (6oz) diced butternut squash
½ cup fresh cranberries
2 tbsp. pure maple syrup
1 cup baby spinach or kale
3 sage leaves, chopped
2 tbsp. chopped pecans
¼ tsp crushed black pepper
6-8 pieces of cooking twine
Preheat oven to 375
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, cranberries, maple syrup and 1 tablespoon water and cover ; cook on low for 10 minutes
Remove lid and add spinach, salt, sage, and pepper, cover and cook for another 3-4 minutes.Set aside to cool and mix in pecans.
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.
Stuff each turkey breast with about ¾ cup of squash mixture. Cut cooking twine long enough to tie each breast with 3-4 pieces of twine.Cut off extra twine.
Heat a skillet over medium-high heat, lightly spray with cooking spray.Carefully sear each turkey breast on each side about 2 minutes.Place in baking dish. Pour 1 tablespoon water into dish and cover tight with foil.Cook in the center of the oven for 30 minutes
Allow to sit 5 minutes before cutting off twine and slicing each turkey breast. Spoon any pan juices over the turkey and serve