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SkinnyTaste Slow Cooker Stuffed Turkey Tenderloin Recipe

This slow cooker turkey tenderloin recipe from Skinnytaste is perfect for Thanksgiving leftovers or a new tradition for Thanksgiving dinner.

Gina Homolka

Sep 29, 2016

Here is a new savory Skinnytaste recipe that we're sharing directly from her newest cookbook Skinnytaste Fast and Slow: Knockout Quick-Fix and Slow Cooker Recipes. Needless to say, we're excited to share this special dish with you!

These turkey tenderloins, stuffed with butternut squash, cranberries, and Royal Riviera® Pears are like a mini Thanksgiving feast—from your slow cooker! They’re perfect any time of year when you’re craving a taste of the holidays. They’re also great for smaller Turkey Day gatherings, when a whole bird is too much.

Stuffed Turkey Tenderloin

Equipment

Slow Cooker

Ingredients

For Tenderloin:
12 tablespoon olive oil
13 cup shallots (chopped )
2 garlic cloves (chopped)
1 cup butternut squash (5 ounces chopped (1/2-inch) )
12 cup fresh cranberries (or frozen )
2 tablespoons Harry & David® Pure Maple Syrup
1 small Harry & David® Royal Riviera Pear (peeled, cored, and chopped)
34 cup fresh baby spinach (chopped )
2 tablespoons chopped pecans
3 sage leaves (fresh, chopped)
112 teaspoons kosher salt
freshly ground black pepper
2 large boneless turkey tenderloins (1 1/2 pounds total)
8 Pieces Butchers twine
Olive oil ( spray or a mister)
For Gravy:
14 cup all-purpose flour
2 teaspoons chicken or turkey bouillon
4 sage leaves (fresh )
2 bay leaves

Instructions

In a large skillet, heat the oil over medium-low heat. Add the shallots and garlic and cook, stirring, until golden, 4 to 5 minutes.

Add the butternut squash, cranberries, maple syrup, and 1 tablespoon water. Cover, reduce the heat to low, and cook until tender, about 8 minutes.

Remove the pan from the heat and stir in the pear, spinach, pecans, sage, 1/4 teaspoon of salt, and pepper to taste.

Cut a slit into the sides of the tenderloins, being careful not to cut all the way through.

Season the inside and outside of the tenderloins with the remaining 1 1/4 teaspoons salt and pepper to taste.

Stuff each turkey breast with about 1 cup of the squash mixture. Tie each tenderloin closed with 4 pieces of kitchen string, cutting off the extra string.

Wipe the skillet clean and set it over medium-high heat. Spray with oil and carefully sear each turkey breast until browned, 2 to 3 minutes per side. Transfer to a slow cooker.

Cover and cook on low for 4 hours, or until the turkey is tender and the gravy is thickened.

AUTHOR

Gina Homolka

Gina's blog Skinnytaste (www.skinnytaste.com) features delicious, healthy, low fat, family-friendly recipes several times per week. The blog began in 2008 with a mission to blend her two passions, great food and beautiful photography.

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