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.
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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
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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Love it! Great flavor combination & low in points but super filling and satisfying.
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!
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.