Description
When a Tuesday dinner feels like a holiday spread, you know you’ve struck gold. These juicy turkey tenderloins cradle a filling of caramelized butternut squash, sweet figs, earthy sage, and wilted greens—roasted until golden and glowing. It’s elegant, it’s cozy, and it comes together faster than folding laundry. Serve it on a weeknight or plate it up for guests—it’ll wow either way.
Ingredients
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4 turkey tenderloins (about 2 lbs)
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2½ cups diced butternut squash
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10 black mission figs, chopped
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2 cups baby spinach
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⅔ cup chopped white onion
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4 garlic cloves, finely chopped
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6 fresh sage leaves, chopped
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2 tsp kosher salt
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½ tsp cracked black pepper
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2 tbsp light olive oil
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Cooking spray
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Cooking twine or toothpicks
Swaps: Chicken breasts, sweet potato, dried cranberries, kale, or goat cheese
Instructions
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Preheat oven to 375°F (190°C). Spray a 9×13″ dish with cooking spray.
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Sauté Filling: In olive oil, cook onion, squash, and figs for 6–8 mins. Add garlic, spinach, sage, salt, and pepper. Cook 2–3 more mins. Set aside to cool.
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Prep Turkey: Pat dry. Butterfly each tenderloin (slice lengthwise, not all the way through).
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Stuff & Tie: Spoon cooled filling onto each tenderloin. Fold over, tie with 3–4 pieces of twine.
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Roast: Place in dish, spray tops lightly. Roast 30–35 mins, until internal temp reaches 165°F (check at 25 mins!).
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Rest & Slice: Let rest 5 mins. Remove twine. Slice into 1″ medallions.
Notes
Let that filling cool fully before stuffing—your turkey will thank you with tenderness!
- Prep Time: 25 mins
- Cook Time: 35 mins
Nutrition
- Calories: 290 kcal per serving
- Fat: 10g
- Saturated Fat: 2g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 32g