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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.
- Slow Cooker
- 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
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's blog Skinnytaste (www.skinnytaste.com) 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.
