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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
1
Cals:258
Protein:22
Carbs:51
Fat:8
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 mins
50 mins
Total: 1 hr
Yield: 4 Servings
Serving Size: 2 slices

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

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.
  • 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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Nutrition

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

Categories:

stuffed turkey tenderloins
How To Stuff Turkey Tenderloins

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

  1. 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.

  2. 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. 

  3. 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.

  4. 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.

  5. 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. 

  6. 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 🙂

  7. 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’

  8. 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. 

  9. 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!

  10. 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.

  11. 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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  14. 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.

  15. 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. 

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

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