Butternut Squash, Cranberry, and Pecan Stuffed Turkey Breasts
 
Makes 6 to 8 servings
Ingredients
  • 1 tablespoon unsalted butter
  • 1½ cups diced peeled butternut squash
  • ½ cup fresh cranberries
  • 1½ tablespoons chopped fresh sage
  • 1 tablespoon maple syrup
  • ¼ cup chopped pecans
  • Cornbread Stuffing (recipe follows)
  • 2 boneless skinless turkey breasts
  • 1 tablespoon vegetable oil
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
Instructions
  1. Preheat oven to 325°. Line a roasting pan with foil.
  2. In a medium skillet, melt butter over medium-high heat. Add squash, cranberries, sage, and maple syrup; cook, stirring occasionally, until squash is crisp-tender, about 10 minutes. In a large bowl, stir together squash mixture, pecans, and Cornbread Stuffing.
  3. Make a lengthwise cut into the thick side of turkey breasts, cutting to but not through opposite side; unfold. Place turkey breasts between sheets of heavy-duty plastic wrap. Using the flat side of a meat mallet or a rolling pin, flatten to ½-inch thickness.
  4. Spread stuffing mixture onto meat, leaving a ½-inch border. Starting at one long side, roll up meat and stuffing. Tie turkey together at 1-inch intervals with butcher’s twine. Brush with oil, and sprinkle with salt and pepper. Place seam side down in prepared pan.
  5. Bake until a meat thermometer inserted in thickest portion registers 165°, to 90 minutes. Loosely cover with foil, and let stand for 10 minutes before serving.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/butternut-squash-cranberry-and-pecan-stuffed-turkey-breasts-recipe/