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.
Yield: 4 Servings
5 from 7 votes

Stuffed Turkey Breasts with Butternut Squash and Figs

Total Time: 45 mins
Course: Dinner
Cuisine: American
Stuffed Turkey Breasts with Butternut Squash and Figs is a wonderful Fall dish. Turkey tenderloins are stuffed with sauteed butternut squash, spinach and figs, a meal-in-one with savory and sweet flavors. Figs are seasonal, so if you can't find them, you could use another fruit such as pears or even apples.


  • 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.


Serving: 2slices, Calories: 258kcal, Carbohydrates: 51g, Protein: 22g, Fat: 8g, Cholesterol: 51mg, Sodium: 878mg, Fiber: 5g, Sugar: 12g
Freestyle Points: 1
Points +: 6