Flavourful butternut squash is stuffed in turkey tenderloins.
Ingredients
- 2 boneless turkey tenderloins
- 1 tsp kosher salt
- 1 tbsp olive oil
- 1 small or 1/3 cup white onion, chopped
- 1 and a 1/4 cups diced butternut squash, 1/2-inch dice
- 5 black dried figs, chopped
- 2 garlic cloves, finely chopped
- 1 cup baby spinach
- 3 sage leaves, chopped 1/4 tsp crushed black pepper
Method
- Heat a large cast iron skillet over medium-high heat and add olive oil.
- Add onions and sauté for two minutes, or until golden.
- Add butternut squash and 2 tbsp water and cover.
- Cook on low flame for 10 minutes.
- Remove lid and add figs, garlic, spinach, salt, sage, and pepper and cook for 3-4 minutes.
- Set aside to cool.
- Cut a pocket into the sides of the tenderloins. Be careful not to cut all the way through to the ends.
- Season the inside and outside of the turkey with salt.
- Stuff each turkey breast with 3/4 cup of squash mixture.
- Cut cooking twine long enough to tie each breast with 3 to 4 pieces.
- Cut off extra twine.
- Pre-heat oven to 190°C.
- In a skillet over medium-high heat, lightly spray cooking spray.
- Carefully sear each turkey breast on each side (3 sides. Don’t sear on stuff end)
- If your skillet is oven-safe, cover with foil and place in the centre of the oven. If not, transfer to baking dish and cover with foil and place directly into the oven and cook for 30 – 35 minutes.
- Allow to sit 5 minutes before cutting off twine and slicing each turkey breast into 4 slices.
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