[Ingredients]
2 boneless turkey tenderloin (breast)
1tsp salt
1/2tbsp light olive oil
1/3 cup shallots - chopped
2 garlic - chopped
170g butternut squash - 1/2" dice
1/2 cup fresh cranberries
2tbsp maple syrup
1 cup baby kale/spinach
3 sage leaves - chopped
2tbsp chopped pecans
1/4tsp crushed black pepper
Butcher string
Cooking spray
[Steps]
Heat a large frying pan over medium-high fire. Add in olive oil, followed by shallots and garlic. Saute over medium-low fire for 4-5mins, or until golden.
Add in squash, cranberries, maple syrup and 1tbsp water and cook covered on low fire for 10mins.
Remove lid. Add in kale, salt, sage and pepper. Cook covered for another 3-4mins.
Set aside and mix in pecans.
Cut a pocket into the sides of the tenderloins - do not cut all the way through. Season the inside and the outside with salt.
Stuff each turkey with about 3/4 cup of squash mixture. Tie turkey with butcher string. Cut off extra string.
Preheat oven 190degC.
Heat the frying pan over medium-high fire. Lightly spray with cooking spray.
Sear each turkey on each side until brown.
Transfer turkey to baking dish and cover with foil. Bake for 25-30mins.
Let rest for 5mins before cutting the string. Slice each turkey into 4-5 slices.
Adapted from Skinny Taste