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Slow Cooker Stuffed Turkey Tenderloin

Slow Cooker Stuffed Turkey Tenderloin

Gina Homolka | Dinner | American

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@reg; 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.

Slow Cooker Stuffed Turkey Tenderloin

Low Lactose / Lactose-Free
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Ingredients

_For tenderloin 1/2 tablespoon olive oil 1/3 cup chopped shallots 2 garlic cloves, chopped 1 cup (5 ounces) chopped (1/2-inch) butternut squash 1/2 cup fresh or frozen cranberries 2 tablespoons pure maple syrup 1 small <a href="https://www.harryanddavid.com/h/fruit-gift/pears">pear</a>, peeled, cored, and chopped 3/4 cup chopped baby spinach 2 tablespoons chopped pecans 3 fresh sage leaves, chopped 1 1/2 teaspoons kosher salt Freshly ground black pepper 2 large boneless turkey tenderloins (1 1/2 pounds total) 8 (12-inch) pieces of kitchen string Olive oil spray or a mister _For gravy 1/4 cup all-purpose flour 2 teaspoons chicken or turkey bouillon 4 fresh sage leaves 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.