Servings: 4


  • 2 boneless turkey tenderloins (1 lb total)
  • 1 tsp kosher salt (diamond crystal)
  • 1/2 tbsp light olive oil
  • 1/3 cup chopped shallots
  • 2 cloves garlic, chopped
  • 1 1/4 cups (6 oz) diced butternut squash, 1/2-inch dice
  • 1/2 cup fresh cranberries
  • 2 tbsp pure maple syrup
  • 1 cup baby kale or spinach
  • 3 sage leaves, chopped
  • 2 tbsp chopped pecans
  • 1/4 tsp crushed black pepper
  • 6 to 8 pieces cooking twine
  • cooking spray



Heat a large skillet over medium-high heat and add olive oil.  Add shallots and garlic and sauté over medium-low heat for 4-5 minutes, or until golden. Add butternut squash, cranberries, maple syrup and 1 tablespoon water and cover; cook on low for 10 minutes.  Remove lid and add kale, salt, sage, and pepper, cover and cook for another 3-4 minutes. Set aside to cool and mix in pecans.


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 skillet over medium-high heat, lightly spray with cooking spray.

Carefully sear each turkey breast on each side. If your skillet is oven proof, cover tight 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 25 to 30 minutes.

Allow to sit 5 minutes before cutting off twine and slicing each turkey

breast in 4 slices.