Stuffed Turkey Breasts with Butternut Squash and Figs

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Onions

  Raw

  1 small or 70g

• Squash

  Winter, butternut, raw

  ½ medium (1 lb) or 227g

• Water

  Plain, clean water

  2 tbsp or 30g

• Figs

  Raw

  5 small or 200g

• Garlic

  Raw

  2 cloves, minced or 6g

• Spinach

  Raw

  1 cup or 30g

• Salt

  Table

  1 tsp or 6g

• Sage

  Spices, ground

  1 tsp or 0.7g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Turkey breast meat

  16 oz or 454g

• Olive oil

  Salad or cooking

  1 tsp or 5g

Directions

1. Warm a large skillet over medium heat and add 1 tablespoon olive oil. Sauté the onion until golden, 2–3 minutes. Stir in the butternut squash and 2 tablespoons water; cover and cook on low until tender, about 10 minutes. Uncover and add the figs, garlic, spinach, 3/4 teaspoon salt, sage, and black pepper; cook 3–4 minutes until the spinach wilts. Transfer the mixture to a plate to cool.
2. With a sharp knife, cut a deep pocket into the side of each turkey breast, keeping the ends intact. Lightly season the inside and outside with a pinch of the remaining salt.
3. Spoon about 3/4 cup of the squash mixture into each breast. Tie each breast with 3–4 pieces of kitchen twine to secure.
4. Preheat the oven to 325°F.
5. Return the skillet to medium-high heat and add 1 teaspoon olive oil. Sear the stuffed turkey on three sides until browned, 1–2 minutes per side, avoiding the stuffed opening.
6. If the skillet is oven-safe, cover with foil and place it in the oven; otherwise transfer the turkey to a baking dish and cover with foil. Bake until the thickest part reaches 165°F, 30–35 minutes. Rest 5 minutes, remove twine, and slice each breast into 4 pieces.