Stuffed Turkey Breasts with Butternut Squash and Figs
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Stuffed Turkey Breasts with Butternut Squash and Figs is a wonderful one-pot, fall dish. Stuffed with savory-sweet butternut squash, spinach and figs, it’s a delicious meal-in-one!⠀
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Ingredients:⠀
2 boneless turkey tenderloins, 1 lb total⠀
1 tsp kosher salt, diamond crystal⠀
1 tbsp light olive oil⠀
1 small, 1/3 cup white onion, chopped⠀
6 oz 1 1/4 cups diced butternut squash, 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⠀
cooking twine – 6 to 8 pieces⠀
cooking spray⠀
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Instructions:⠀
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 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.⠀
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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.⠀
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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.⠀
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Preheat oven to 375°F. In the 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-safe, 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.
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