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Article Cards Featured Image Stuffed Chicken Breast with Pears and Brie by Gina Homolka of Skinnytaste

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
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
    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.

AUTHOR

Gina Homolka Headshot