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, which comes out on October 11, 2016. 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

5 from 1 vote


  • Slow Cooker


For Tenderloin:

  • ½ tablespoon olive oil
  • cup shallots (chopped )
  • 2 garlic cloves (chopped)
  • 1 cup butternut squash (5 ounces chopped (1/2-inch) )
  • ½ cup fresh cranberries (or frozen )
  • 2 tablespoons Harry & David® Pure Maple Syrup
  • 1 small Harry & David® Royal Riviera Pear (peeled, cored, and chopped)
  • ¾ cup fresh baby spinach (chopped )
  • 2 tablespoons chopped pecans
  • 3 sage leaves (fresh, chopped)
  • 1 ½ 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:

  • ¼ cup all-purpose flour
  • 2 teaspoons chicken or turkey bouillon
  • 4 sage leaves (fresh )
  • 2 bay leaves


  • 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
Course: Main Course
Cuisine: American
Keyword: turkey
Tried this recipe? Snap a pic and share.Mention @harryanddavid or tag #sharemore!

Gina's blog Skinnytaste ( 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.


  1. Avatar photo

    Great recipe!! For the gravy, do you mix the ingradients into the bottom of the slow cooker, the place the turkey on top?

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