Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • 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.