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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!

Stuffed Turkey Breasts with Butternut Squash and Figs
Stuffed Turkey with Butternut and Figs

This simple weeknight dish is Whole30 and gluten-free. Figs are seasonal, if you can’t find them you can swap them for pears or apples. Or try this Stuffed Turkey with Cranberries and Pecans.

Stuffed Turkey Breasts with Butternut Squash and Figs is a wonderful One-Pan Fall dish. This is also Whole30 compliant as well as gluten-free, low-carb, keto and Paleo. Turkey tenderloins are stuffed with sauteed butternut squash, spinach and figs, a meal-in-one with savory and sweet flavors..
Stuffed Turkey Breasts with Butternut Squash and Figs is a wonderful One-Pan Fall dish. This is also Whole30 compliant as well as gluten-free, low-carb, keto and Paleo. Turkey tenderloins are stuffed with sauteed butternut squash, spinach and figs, a meal-in-one with savory and sweet flavors.

You won’t believe how good this is, the stuffing is out of this world delicious! This is a great weeknight meal or a Thanksgiving dish if you’re keeping it intimate. It’s also healthy and light which leaves room for a slice of pumpkin pie! Covering the skillet while it roasts in the oven prevents the turkey from drying out. This also creates pan juices to spoon on top just before serving.

Stuffed Turkey Variations and Tips

  • Swap the figs for apples or pears.
  • Double or triple the recipe for more servings.
  • Leftovers can be refrigerated 3 to 4 days.

How To Make Stuffed Turkey Tenderloins

More Healthy Turkey Recipes

Stuffed Turkey Breasts with Butternut Squash and Figs

5 from 9 votes
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!
Course: Dinner
Cuisine: American
Stuffed Turkey Breasts with Butternut Squash and Figs is a wonderful One-Pan Fall dish. This is also Whole30 compliant as well as gluten-free, low-carb, keto and Paleo.
Prep: 10 minutes
50 minutes
Total: 1 hour
Yield: 4 Servings
Serving Size: 2 slices


  • 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


  • 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.
  • 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 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.
  • 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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Serving: 2 slices, Calories: 258 kcal, Carbohydrates: 51 g, Protein: 22 g, Fat: 8 g, Cholesterol: 51 mg, Sodium: 878 mg, Fiber: 5 g, Sugar: 12 g


stuffed turkey tenderloins
How To Stuff Turkey Tenderloins

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154 comments on “Stuffed Turkey Breasts with Butternut Squash and Figs”

  1. Absolutely spectacular for a dinner party! Your guests won’t know you’re “dieting”. I used small chicken breasts, 1 per person as I could not find turkey tenderloins. Served with a big mixed salad. Divine!

  2. Wow!!! I was really skepitical because one I am a horrible cook. I always manage to screw up the recipe.. These game out so soft and amazing! And the flavors came together beautifully. I used dried figs cause its hard to find fresh and added a bit of balsamic vinger. I was so nervous cause when I tasted the the stuffing it tasted bland but once baked with the turkey it was so flavorfull.
    I made it for Thanksgiving dinner and was to nervous to eat but at the end of the meal, I tasted a cold piece and was shocked how good it was.

  3. How would you make this in the instant pot? I am just getting used to my instant pot and still do not know how to work it.

  4. Could you stuff this ahead of time (day ahead) and then brown and bake the next day? I’m thinking of making these for Thanksgiving. 

  5. Just made this for dinner tonight with a couple of modifications. Instead of stuffing the turkey tenderloin I just made the stuffing separate and served them together. Still browned the turkey breast and baked in the oven the same way, I think the cooking time was a little shorter, just checked internal temp to know when done. Used dried golden figs instead of black mission figs, I think golden raisins would be really tasty as well. Served with the Brussel Sprouts Au Gratin – I think I may have found what I’m serving on Thanksgiving.

  6. I made this two nights ago with turkey thighs, as I wasn’t able to find turkey tenderloins. I pounded out the thighs and made them into rolls instead of being stuffed. I also couldn’t find fresh figs, so I used dried. It came out amazing.

  7. We love this!  So hearty and flavorful, kids agree!  We’ve made it a few times and our technique has improved with time, still end up with stuffing totally overflowing but it cooks great and still looks and tastes wonderful. 

  8. I struggled to stuff my chicken breasts (alittle small) so served the filling as a side with the roast chicken, delicious, especially if you grill it at the end to add some crunch!
    I also added a small amount of smoked speck and pine nuts to the mix, yum! I’m thinking next time I will try and make it into a roulade! Thank you for the recipe 🙂

  9. OMG this is A-MAZING!!! Coming from a Dietitian but my hubby actually surprised me one night by cooking me this for dinner and we both were surprised hiw flavorful and how so outside my hubbies comfort zone of infredients (he doesn’t eat fruit or butternut squash) but chose this dish fir me and its a 5-star winner for us both!  I typically tweak recipes per my RD foodie in me but not this dish; perfect as is and a lifetime keeper’

  10. This is a great recipe. Definitely a go to one, would definitely make it for company. The turkey was moist and very flavorful. I substituted oregano for sage and it was delicious. Not one would ever know it is a weight watchers meal. 

  11. My sister made this for dinner last night! Absolutely delicious! She used dried figs and we just loved every bite of this meal. You can bet I will be making it again soon!

  12. Avatar photo
    Silvia Blecher

    I made this for Christmas Day dinner for 11 people yesterday and everyone raved about it! Definitely a keeper and it will be on the menu every Christmas. I used chicken breasts, doubled the ingredients (but otherwise followed the recipe to the T) and it came out juicy and flavorful. I stuffed the breasts one day ahead so all I had to do was sear and bake. Served it with rainbow potatoes, salad and cranberry sauce w pears from this site. It was a big hit! I have both cookbooks and LOVE your recipes. Thank you.

  13. I am over the moon that these are now only one Smart Point – tempted to have a whole instead of just a half. I made these for a dinner party (when they were still 2 Smart Points) and everyone raved. For some reason turkey tenderloins are hard to find where I am, so I substitute Chicken Breast, but it does not alter the Smart Points!!!!!! So happy.

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  16. I wasn’t able to find any figs (fresh or dried) so I substituted with pears. I would NOT recommend doing this. The recipe turned out very dry and bland. I think figs add a necessary sweetness to this recipe that pears just cannot match.

  17. This was amazing. Used large chicken breasts, instead of turkey.. Couldn’t get  fresh figs so I used dried white figs. Otherwise, made as written.  Used my cast iron skillet and drizzled the pan juices over top before serving. It was a little time consuming chopping everything but very easy and delicious. Served with cauliflower mash to keep low carb. 

  18. Gina, this is an extraordinary recipe! I simply CANNOT wait to try this one out! Thank you so much!

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  20. So when I type all of the nutritional information into Weight Watchers, it comes to 7 smart points, not 2. Just wanted to let you know.

    1. Did you use the recipe builder? The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”) which does not count fruits and vegetables in recipes in the calculations as they are now 0 points.

      The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting the fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, now you know why.

  21. Avatar photo
    Robyn Hausmann

    Oh my yum!!  Gina, this was absolutely delicious!  Made it tonight, perfect Autumn dinner.  My husband, the anti-all things vegetable related, devoured this and came back for seconds.  Another perfect recipe to add to my repertoire for meals for weight loss. Thank you!

  22. Avatar photo
    Elaine Headley

    This recipe was amazing!  Unfortunately, our grocery store didn’t have turkey tenderloins in yet but we used boneless chicken breast.  Delish!  We added some chopped pear with the figs.  Can’t begin to describe what a wonderful dinner.  Felt like I was at a restaurant!

  23. Made this recently for a dinner party. Couldn’t find turkey tenderloins so used chicken breasts. Absolutely divine. The sweetness of the figs gives this a truly decadent flavor. No-one guessed the entire meal was “Weight Watchers” friendly. Will make this one frequently.

  24. Made this tonight–YUM! I am not sophisticated/patient enough to stuff the breasts (what I could find vs. tenderloins) so I put the “stuffing” over the breasts while baking. Worked like a charm and made the stuffing a little crispy/carmelized 🙂 SO GOOD!!! The kiddos asked for more, too!

    I used dried figs and reconstituted them prior to chopping and adding–worked great.

  25. I am confused because I put all the nutrition facts into Weight Watchers and it said it was 7 SmartPoints for the serving (2 slices) but above it says it is only 2 SmartPoints. Please explain, thanks!

    1. Are you using the recipe builder? The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”) which does not count fruits and vegetables in recipes in the calculations as they are now 0 points.

      The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting the fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, now you know why.

      1. I also just used the WW calculator and came up with 8 points, BUT … if you take out the stuff that usually doesn’t count as Smart Points – like the figs, butternut, etc., then it really does come up as just 2 Smart Points.

  26. I am actually going to try this tonight. I personally do not care for figs anymore, I was going to substitute with apples or pears. What say you? What do you think?

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  30. Avatar photo
    Lynn Thompson

    My sister and I follow you and have made several of your recipes. Loved them all!  Thanks for helping us follow a healthy eating plan with variety and flavor. We just ate Stuffed Turkey Breasts with Butternut Squash and Figs. Delicious!!!  Notice the figs have many tiny seeds which gave it a gritty texture. It didn’t detract at all from the taste. However, next time we will try making it with apples as you suggested as an alternative.  Looking forward to trying your next recipes!! The Susters

  31. Avatar photo
    Michele Griffin

    This looks amazing and I said OMG, I can’t wait to make this. I am on a keto diet which limits my carbs to no more than 25 grams a day. This recipe is listed under your keto recipes. How disappointed was I when I read a serving is 51 G of carbs, with a net carbs of 46 g. I am really hoping that this is a mistake. I could possibly eat this minus the butternut squash, the figs, but this changes the recipe completely. Please clarify..

  32. This looks great!  Thanks for adding a keto option to your categories!  I’ve loved your recipes and blog for years, but it’s become a bit more occasional since I went keto.  I’ve been using the low carb category, but now it’s even easier!  Thank you!

  33. We are usually great fans of SkinnyTaste recipes and have the cookbooks, but this recipe seems to be written incorrectly. It gives the reader/cook the impression that  1 tsp. of salt is added to the veggie stuffing mixture. which is way too much. It should be divided between stuffing and seasoning the meat. I went against my intuition and seasoned & cooked the stuffing mixture per the recipe but had to throw it out and start all over again, wasting money and half hour prep/cook time. Even after all of that,  my family was not a fan of  this recipe.  Can’t win ‘em all.

  34. I was excited to make this because it looks delicious!!! You have this listed at 51G of carbs, which absolutely is not keto and I’m following it. 

  35. Hi Gina – I’m confused. The recipe title says “turkey breast” but the recipe instructions say “turkey tenderloin.” The breast and the tenderloin are different parts of the animal (the tenderloin is between the turkey’s breasts) – which one is the recipe intended for? Thanks!

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  40. Can I just make this as a side dish without the turkey or will it not be as moist? Thought it would make a delicious gluten free option in addition to traditional stuffing. And if so, how long should I bake it for?

    1. Did you use the whole turkey breast? How long did you cook it? Was it good? I’m planning to prepare a stuffed whole turkey breast but not sure how to slice it and how long to cook it. Any tips/suggestions? 

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  42. Avatar photo
    Kate Sullivan

    I tried this on Sunday and used dates instead of figs. Also didn't use baby spinach and substituted the safe with summer savory. The dish STILL turned out delicious! Tender, juicy and FULL of flavor. So easy. Thanks this one is a keeper.

  43. wondering if 2 for smart points is correct sound kind of low – I tried entering info into calculator and got 7 – having for dinner and want to enter correct value! Love all your recipes I have tried so far thank you !! Can't wait to try more 🙂

  44. Thanksgiving dinner, a winner. I couldn't find the figs (out of season ). So I used dates, the dish was delicious.

  45. Avatar photo
    Yadira Radcliffe

    I made this tonight and it was BEYOND amazing!!! I left out the figs and used dried sage because that's all I had. Was sooo easy!!!

  46. I found the figs in a package in the produce department of a local supermarket with the dried fruit.

  47. Do you think the turkey will dry out if I prepare this ahead of time, refrigerate it and put it in the oven to finish cooking when I get home. I have made this twice before and got rave reviews from guests! Thank you so much for your recipe!

  48. If you substitute pears for the figs, what kind and how much is best? Also, what is your suggestion if I wanted to add some kind of cheese either inside, or on top? Thank you.

  49. Avatar photo
    lisa cristoferi

    Hi Gina,

    Love the cookbook! I'm making this for a dinner party coming up on Nov 22 and I was wondering what you would suggest as a side dish? anyone else have suggestions?

  50. I made this tonight. I'd never in all my years of cooking used kitchen twine, so that was new. I found it hard to contain the stuffing inside the turkey, so I ended up simply reheating some of the stuffing to serve the turkey and included stuffing over it. The dish developed a nice "au jus" in the oven, which I served over the dish, yet I found the turkey meat dry. If I were to make it again, I'd make the filling and serve some sort of meat (chicken or pork) over it, rather than trying to stuff the turkey tenderloins again.

  51. I can't tell you enough how DELICIOUS this recipe was! It will definitely stay in the meal rotation. Thank you for sharing!

  52. I just made this recipe for dinner last night (except with chicken breasts, as the local Winco only had bone-in turkey breasts which I didn't feel like dealing with) – man oh man was it delicious! I think I slightly overcooked mine, so while the flavors were still delicious, there was very little pan juice, and the colors weren't quite as vibrant. But holey moley, this was so.dang.good! I too just got my cookbook (and the one I ordered as a Christmas present!) – so beautiful! It was on my desk at work and everyone who walked by was asking me all about it. Easy to rave about, as nearly every recipe I make is from your site. Thank you for yet another hit!

  53. I saw Turkey tenderloins at Kroger packaged for about $9.50. Hard to tell if one or two were in the package. It did not look like much, so kind of pricey if trying to serve 6 adults. Where are others finding the tenderloins? I bought some chicken breasts to stuff to try the recipe, but would like to find turkey as a possible Thanksgiving alternative to a whole turkey. (If my kids will let me do it without complaining.) Thanks!

  54. Delish! Used apples in lieu of figs. Made more stuffing then I could fit into my turkey tenderloins but served extra on side. Paired nicely with an apple/raisin cocoucos and green beans almondine. Will be making again!

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    La Table De Nana

    As good as it looked! Spooned the cooking juice on top:)Both my husband and I ate ..all of it..w/ small baby potatoes..
    I used large chicken breasts..Perfect cooking time.
    Very pretty too..need to get my twining back on track:)

  56. Avatar photo
    Edie Urness-Pondillo

    Made it today and it was spectacular. It takes longer than 35 minutes to bake, but worth the wait.

  57. Oh boy, those pictures made my mouth Water! Can't wait to serve this dinner for my neighbors on Sunday!

  58. Avatar photo
    Jana's Indigo Moon

    I agree with Nana- I am going to put all my printed recipes into the back of the book as well. I LOVE this book Gina!! It's so well done, very beautiful text and fonts. LOVELY!! Thank you so much for this blog and for the book- I was thrilled to buy one. I wish ALL of your roll-up recipes were in there but that's okay- I still have them. The eggplant is my favorite! SO fast now that I have a beautiful mandolin! Wait- you cost me a lot of money this summer!! Hahah I bought a XOXO mandolin and the spiralizer that you use!! My bestie said -" don't you have enough kitchen gadgets?" I said to her- Is there such a thing?

    1. Avatar photo
      Skinnytaste Gina

      Thank you Jana!! I know, I was only allowed to use 25 from the blog, it was so hard to choose!

  59. Avatar photo
    La Table De Nana

    This does look delicious!
    I just received your book this morning from
    It is gorgeous.
    You and your little girls..etc:)
    Another thing I like about it..apart from the new recipes I have not that I can now just insert the printed up copies of my favorites I have made of yours so the past..and tuck into the now you are all in one place.
    Congratulations..and so nice that you thanked your family 🙂
    Your mom and dad must be grinning ear to ear.

  60. Avatar photo
    Laureen Brickley

    Tried this recipe last night – it is absolutely delicious – served over a bed of spinach

  61. This looks delicious….I'm thinking one could eliminate turkey breast and still use recipe for a great side dish!!!

  62. Avatar photo
    Colleen Norfolk

    Sounds fabulous!! I pre-ordered 2 of your cook books and received them yesterday. I am so excited to try some of the new dishes. Also the book itself was put together very professionally. I bought the second one for Christmas present. Looking forward to hopefully many, many more cookbooks from you down the road!! Great job!

  63. I've never tried butternut squash in my life! Can someone tell me what it tastes like and what texture this would have? The dish looks super delicious but I'm afraid of tasting new things (major picky eater here) is butternut squash sweet?

    1. Yes, it's sweet on it's own but sweeter with added brown sugar! I sometimes serve butternut squash instead of potato. Can't really think how to describe the texture, tho. I'd say make the recipe as given and if you don't like the squash, just pull them out.

    2. Oh, my, it is delicious. Either cut into bite sized cubes, or buy fresh pre-cubed butternut squash. Pre-cut is good for me as I have arthritis in my hands. I cover a baking tin (with sides) with foil. Spray the foil to prevent sticking. Toss the cubes in a bowl with a little bit of your favorite oil and cinnamon. Add a little brown/coconut sugar if you want a sweeter flavor. I like a little salt as well. Roast in a 400 degree oven until soft and browned – we like it cooked until just crispy. For us and our oven, it is usually at least 45 minutes. Very simple and super yummy. Even my hubby who hates veggies eats roasted butternut squash. Enjoy@

    3. Thank you both for the encouragement, I am going to try the recipe once this weather cools down a little so I can turn on the oven.

  64. Avatar photo
    Kate @

    Wow this looks amazing!! I love the combination of flavors here. Sadly, I haven't seen figs in stores lately. You really think apples or pears would still be delicious in this?

  65. Avatar photo
    Rachel Cooks

    What a delicious looking combination. I like how all the ingredients are good for you too! I'll be trying this for my next dinner party for sure. Accompaniments? Brown rice, couscous? Mashed potatoes?

    1. Made this tonight and loved it! I simply used the filling as a topping over the roasted turkey medallions. Assembling that way allowed me to add much more spinach, plus was just a shortcut that doesn't sacrifice flavor. Served with a brussels sprouts salad. (photo posted @wordcrush on instagram)

  66. Avatar photo
    Liz @ Floating Kitchen

    Oh I am totally drooling over this. Saw it on IG and had to run right over. Pinned and can't wait to try it!

  67. any suggestions for something to replace the spinach? I hate spinach but otherwise this recipe looks amazing. Help!

  68. I'm a huge fan of your blog! You are such an inspiration. I'm in the planning stages of starting my own travel blog. Do you use mailchimp or aweber, or which do you recommend?

  69. Can't wait to try this! So many of my favorite ingredients…all in one! Thanks! And btw…love, love, love your new cookbook! It was a nice surprise in the mailbox on Monday!

    1. Trader Joe's, if you have one nearly, has been stocking frozen figs which might be worth a try.

    2. Hey Gina, I live on Long Island too, what supermarket do you get your figs? Haven't seen any out by me

  70. ijp from this page: "Figs are seasonal, so if you can't find them, you could use another fruit such as pears or even apples."

    1. Thanks, Yes, I did read that, but I love figs. If I don't get response from Gina, I will try with the soft dried figs and post how it turned out.

    2. I used fresh peaches, added a few raisins, then squeezed lemon juice over the the dressing. And I used chicken tenders instead of turkey breast It was to die for!

  71. OMG this looks amazing! Will make this over the weekend. If I cannot find the fresh figs, do you think I could use "soft dried" figs? My market sells them imported from Italy. They are soft dried (sometimes known as "French dried") so they are not hard, just dried by soft (sort of like dried apricots, just not as moist) . do you think that would work?