These delicious Butternut Squash, Cranberry, and Pecan Stuffed Turkey Breasts are full of so much harvest flavor!
Butternut Squash, Cranberry, and Pecan Stuffed Turkey Breasts
Makes 6 to 8 servings
- 1 tablespoon unsalted butter
- 1½ cups diced peeled butternut squash
- ½ cup fresh cranberries
- 1½ tablespoons chopped fresh sage
- 1 tablespoon maple syrup
- ¼ cup chopped pecans
- Cornbread Stuffing (recipe follows)
- 2 boneless skinless turkey breasts
- 1 tablespoon vegetable oil
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- Preheat oven to 325°. Line a roasting pan with foil.
- In a medium skillet, melt butter over medium-high heat. Add squash, cranberries, sage, and maple syrup; cook, stirring occasionally, until squash is crisp-tender, about 10 minutes. In a large bowl, stir together squash mixture, pecans, and Cornbread Stuffing.
- Make a lengthwise cut into the thick side of turkey breasts, cutting to but not through opposite side; unfold. Place turkey breasts between sheets of heavy-duty plastic wrap. Using the flat side of a meat mallet or a rolling pin, flatten to ½-inch thickness.
- Spread stuffing mixture onto meat, leaving a ½-inch border. Starting at one long side, roll up meat and stuffing. Tie turkey together at 1-inch intervals with butcher’s twine. Brush with oil, and sprinkle with salt and pepper. Place seam side down in prepared pan.
- Bake until a meat thermometer inserted in thickest portion registers 165°, to 90 minutes. Loosely cover with foil, and let stand for 10 minutes before serving.
Makes about 1½ cups
- 2 tablespoons unsalted butter
- ¼ cup chopped yellow onion
- ¼ cup chopped celery
- ½ teaspoon minced garlic
- 1 cup cornbread crumbs
- 1 cup day-old plain white bread crumbs
- ¼ cup chicken broth
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- In a medium skillet, melt butter over medium-high heat. Add onion and celery; cook until vegetables are tender, about 5 minutes. Add garlic; cook until fragrant, about 1 minute.
- Transfer vegetable mixture to the work bowl of a food processor, and pulse until finely chopped, about 1 minute, stopping to scrape sides of bowl. In a large bowl, stir together vegetable mixture, all bread crumbs, broth, salt, and pepper until well combined.
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