SkinnyTaste Slow Cooker Stuffed Turkey Tenderloin Recipe

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

PREP TIME: 20 minutesCOOK TIME: 4 hours 20 minutesTOTAL TIME: 4 hours 40 minutes

SERVINGS

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Equipment

• Slow cooker
• 8 pieces butchers twine

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Ingredients

For the 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)
• Olive oil (spray or a mister)
For the gravy
• 14 cup all-purpose flour
• 2 teaspoons chicken or turkey bouillon
• 4 sage leaves (fresh)
• 2 bay leaves

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Shopping List

The Favorite® Royal Riviera® Pears

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Grade-A Pure Maple Syrup

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Instructions

1
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.
2
Add the butternut squash, cranberries, maple syrup, and 1 tablespoon water. Cover, reduce the heat to low, and cook until tender, about 8 minutes.
3
Remove the pan from the heat and stir in the pear, spinach, pecans, sage, 1/4 teaspoon of salt, and pepper to taste.
4
Cut a slit into the sides of the tenderloins, being careful not to cut all the way through.
5
Season the inside and outside of the tenderloins with the remaining 1 1/4 teaspoons salt and pepper to taste.
6
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.
7
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.
8
Cover and cook on low for 4 hours, or until the turkey is tender and the gravy is thickened.