NECKBREAKIN' THANKSGIVING | Butternut Squash & Cranberry Stuffed Turkey

November 26, 2014


"Before you pick up your jaw from the floor and clean up the pool of drool, let's talk about this modern and beautiful rendition of the traditional turkey. It's an amazing portion size, absolutely moist, and packed with flavor. You will definitely be the rave of the friendsgiving party or Thanksgiving get together with this dish." 









Before you pick up your jaw from the floor and clean up the pool of drool, let's talk about this modern and beautiful rendition of the traditional turkey. It's an amazing portion size, absolutely moist, and packed with flavor. The savoriness of the turkey, the sweetness of the butternut squash, and the tanginess of the cranberries meets at a happy medium. Let's also not forget the crunchiness of the pecans and the tender turkey serve as great textures. I mean, I can look at this presentation forever.  And if you aren't convinced to try this recipe out, yet, let me also point out some pretty awesome facts. It won't take you about 6 hours to make including prep like a traditional turkey dinner would be. You don't have to stand near the oven and baste it constantly. You don't have to deal with some parts of the turkey being moist and some being dry. You don't have to cut the turkey and leave a carcass of a mess. Presentation will only require a plate, that's it. You will be the rave of the friendsgiving party or Thanksgiving get together.

I was absolutely thrilled to witness this creation from @twohealthybuns and even more excited to try it. I have never seen turkey cooked this way. The ingredients are so simple and fresh. Everything about this dish including portion size and ingredients won't make me feel as guilty either. Nor will it be the reason why I pack on those five holiday pounds. Dessert, however, is fair game! You'll have to wait for the Thanksgiving dessert recipe tomorrow. Trust me, it's epic.


Ingredients:
  • 2 boneless turkey tenderloins  
  • 1 tsp salt 
  • 1 tbsp coconut oil 
  • ½ cup chopped shallots 
  • 8 tbsp coconut oil 
  • 11/4 cups diced butternut squash 
  • ½ cup fresh cranberries
  • 2 tbsp pure maple syrup
  • 1 cup kale, chopped
  • 3 sage leaves, chopped
  • 2 tbsp pecans, chopped
  • 1/4 tsp crushed black pepper 
  • 4 pieces cooking twine
  • cooking spray 

Instructions:
  1. Heat a large skillet over medium-high and add coconut oil. Add shallots and garlic and saute until fragrant. Add squash, cranberries, maple syrup and 1 tbsp water and cover; cook on low for 10 mins. Remove lid and add kale, salt, pepper, sage. Cover and cook for additional 5 minutes. Set aside to cool. Mix in pecans. 
  1. Slice Turkey breast as if slicing a bagel to create a thinner piece of meat. Season both sides of turkey with salt and pepper. Spread squash mixture on the turkey and roll. Cut cooking twine long enough to tie each breast. Use 3-4 per breast. 
  2. Preheat oven to 375 F. Using an over proof skillet, heat coconut oil over medium-high. Carefully sear each turkey breast on each side. Remove from stove and place in the center of oven for 25-30 minutes. Allow to sit 5 minutes before cutting off twine and serving. 


Food Styling by Lynn Kim Do
Recipe by @twohealthybuns
Photos by Anthony King & Inje 
 

"Before you pick up your jaw from the floor and clean up the pool of drool, let's talk about this modern and beautiful rendition of the traditional turkey. It's an amazing portion size, absolutely moist, and packed with flavor. You will definitely be the rave of the friendsgiving party or Thanksgiving get together with this dish." Before you pick up your jaw from the floor and clean up the pool of drool, let's talk about th…

"Before you pick up your jaw from the floor and clean up the pool of drool, let's talk about this modern and beautiful rendition of the traditional turkey. It's an amazing portion size, absolutely moist, and packed with flavor. You will definitely be the rave of the friendsgiving party or Thanksgiving get together with this dish." 









Before you pick up your jaw from the floor and clean up the pool of drool, let's talk about this modern and beautiful rendition of the traditional turkey. It's an amazing portion size, absolutely moist, and packed with flavor. The savoriness of the turkey, the sweetness of the butternut squash, and the tanginess of the cranberries meets at a happy medium. Let's also not forget the crunchiness of the pecans and the tender turkey serve as great textures. I mean, I can look at this presentation forever.  And if you aren't convinced to try this recipe out, yet, let me also point out some pretty awesome facts. It won't take you about 6 hours to make including prep like a traditional turkey dinner would be. You don't have to stand near the oven and baste it constantly. You don't have to deal with some parts of the turkey being moist and some being dry. You don't have to cut the turkey and leave a carcass of a mess. Presentation will only require a plate, that's it. You will be the rave of the friendsgiving party or Thanksgiving get together.

I was absolutely thrilled to witness this creation from @twohealthybuns and even more excited to try it. I have never seen turkey cooked this way. The ingredients are so simple and fresh. Everything about this dish including portion size and ingredients won't make me feel as guilty either. Nor will it be the reason why I pack on those five holiday pounds. Dessert, however, is fair game! You'll have to wait for the Thanksgiving dessert recipe tomorrow. Trust me, it's epic.


Ingredients:
  • 2 boneless turkey tenderloins  
  • 1 tsp salt 
  • 1 tbsp coconut oil 
  • ½ cup chopped shallots 
  • 8 tbsp coconut oil 
  • 11/4 cups diced butternut squash 
  • ½ cup fresh cranberries
  • 2 tbsp pure maple syrup
  • 1 cup kale, chopped
  • 3 sage leaves, chopped
  • 2 tbsp pecans, chopped
  • 1/4 tsp crushed black pepper 
  • 4 pieces cooking twine
  • cooking spray 

Instructions:
  1. Heat a large skillet over medium-high and add coconut oil. Add shallots and garlic and saute until fragrant. Add squash, cranberries, maple syrup and 1 tbsp water and cover; cook on low for 10 mins. Remove lid and add kale, salt, pepper, sage. Cover and cook for additional 5 minutes. Set aside to cool. Mix in pecans. 
  1. Slice Turkey breast as if slicing a bagel to create a thinner piece of meat. Season both sides of turkey with salt and pepper. Spread squash mixture on the turkey and roll. Cut cooking twine long enough to tie each breast. Use 3-4 per breast. 
  2. Preheat oven to 375 F. Using an over proof skillet, heat coconut oil over medium-high. Carefully sear each turkey breast on each side. Remove from stove and place in the center of oven for 25-30 minutes. Allow to sit 5 minutes before cutting off twine and serving. 


Food Styling by Lynn Kim Do
Recipe by @twohealthybuns
Photos by Anthony King & Inje