Butternut Squash-Stuffed Turkey Tenderloin
Ingredients:
1 lb turkey tenderloin
2 teaspoons olive oil
1 small onion, diced
1 cups butternut squash, peeled and cubed small
2 garlic cloves, minced
cup dried cranberries
cup reduced-fat feta cheese, crumbled
2 tablespoons fresh parsley, chopped
Salt and pepper, to taste
Kitchen string for tying
Directions:
Preheat the Oven: Preheat your oven to 375F 190C. Line a baking sheet with parchment paper or lightly grease it.
Cook the Squash: Heat 1 teaspoon of olive oil in a large skillet over medium heat. Add the diced onion and butternut squash, cooking for about 8-10 minutes, stirring occasionally, until the squash is soft. Add the garlic and sauté for another minute.
Add Cranberries and Feta: Remove the skillet from heat and stir in the dried cranberries, crumbled feta, and fresh parsley. Season the filling with salt and pepper to taste. Let it cool slightly.
Prepare the Turkey: Slice the turkey tenderloin lengthwise, creating a pocket without cutting all the way through. Lay the tenderloin open and pound it lightly with a meat mallet to an even thickness. Season both sides with salt and pepper.
Stuff the Turkey: Spoon the butternut squash mixture evenly into the turkey tenderloin, then fold the turkey over to enclose the stuffing. Use kitchen string to tie the tenderloin at 2-inch intervals, securing the stuffing inside.
Sear the Turkey: Heat the remaining teaspoon of olive oil in a large oven-safe skillet over medium-high heat. Add the stuffed turkey and sear for about 3 minutes on each side until browned.
Roast the Turkey: Transfer the skillet to the preheated oven and roast the turkey for about 25-30 minutes, or until the internal temperature reaches 165F 74C. Let the turkey rest for 5 minutes before slicing.
Serve: Slice the turkey into rounds and serve alongside your favorite side dishes for a festive and delicious meal!
Nutritional Information:
Prep Time: 15 minutes Cooking Time: 35 minutes Total Time: 50 minutes
Kcal: 225 kcal per serving Servings: 4 servings
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