Ingredients
1lbturkey tenderloins,boneless
1tspkosher salt
½tbsplight olive oil
⅓cupshallots,chopped
2clovesgarlic,chopped
1¼cupsbutternut squash,6oz, diced, ½-inch dice
½cupfresh cranberries
2tbsppure maple syrup,replace with honey for Paleo, omit for Whole30
1cupbaby spinach,or kale
3sage leaves,chopped
2tbsppecans,chopped
¼tspblack pepper,crushed
8cooking twine
cooking spray
Preparation
Heat a large skillet over medium-high heat and add olive oil. Add shallots and garlic and sauté over medium-low heat for 4 to 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 to 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 ¾ 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 degrees F.
Heat an oven-safe skillet over medium-high heat, lightly spray with cooking spray. Carefully sear each turkey breast on each side for about 2 minutes.
Pour 1 tablespoon water into the skillet and cover tightly with foil. (Or transfer to a baking dish and cover tightly with foil). Cook in the center of the oven for 25 minutes.
Allow to sit 5 minutes before cutting off twine and slicing each turkey breast in 4 slices. Spoon any pan juices over the turkey and serve.
