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Butternut Squash, Apple & Sage Stuffed Turkey Tenderloin

Libby with Lemony Thyme
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Servings 4


  • 1 24- ounce pkg. Jennie-O All-Natural Turkey Tenderloins
  • 1/2 cup apple juice
  • 1 small butternut squash peeled & diced
  • 1 apple peeled & diced
  • 1 onion diced
  • 8-10 fresh sage leaves
  • 2 Tbl. olive oil
  • 1 tsp. Mrs. Dash garlic & herb seasoning
  • 1/2 tsp. salt
  • freshly cracked black pepper


  • Preheat oven to 350 degrees.
  • Toss diced butternut squash, apple, onion and fresh sage with seasoning and olive oil. Spread in single layer on a shallow baking sheet. Roast for 20-25 minutes, until squash is tender.
  • Meanwhile, butterfly turkey tenderloins and pound to even thickness, about 3/4-inch. Reserve.
  • Cut 6 pieces of 12-inch butcher's twine for each tenderloin. Lay butterflied tenderloin on top of strings. Portion out 2 cups of veggie filling and split between each tenderloin. Tie snuggly with twine. Add remainder of olive oil to skillet and brown tenderloins on all sides.
  • Transfer tenderloins to oven and bake for 30 minutes. 165 degrees is the recommended temperature. Rest 5 - 10 minutes before slicing.