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 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.
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
- Crock Pot Turkey Breast with Gravy
- Turkey Cutlets with Parmesan Crust
- Stuffed Turkey with Cranberries and Pecans
- Air Fryer Turkey Breast
- Corned Turkey and Cabbage
Stuffed Turkey Breasts with Butternut Squash and Figs
- 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.