Ingredient: sage leaves, chopped

HAPPY THANKSGIVING DAY!

In Canada, we celebrate Thanksgiving Day on the second Monday in October. Although, we seem to be more connected digitally than emotionally, it is a day meant to bring us together with our families and friends sharing in a thanksgiving meal.

Thanksgiving is about being grateful for having a roof over our heads, safety and security as we move about in our daily lives, clothes to keep us warm and for the family and friends we love and cherish.

Gratitude is not something that we talk about or think about but more about humanity. It is not just about what we do, but about who we are.

Most of us here in Canada, have far more things to be grateful for than not. I have fond memories of my wonderful parents, carefree childhood days with my siblings, having enjoyed a successful career, a loving husband, our home, the many wonderful world travels we have been able to enjoy together, but above all we are both in relatively good health. It is so important to just take the time and appreciate the blessings in our lives and make every day count.

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Stuffed Turkey Breast with Butternut Squash & Figs

Votes: 1
Rating: 5
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Course

Main Dish

Cuisine

American, European, German

Servings

MetricUS Imperial

Ingredients

• 454 grams boneless/skinless turkey breast tenderloins
• 1 tsp salt
• 1 Tbsp olive oil
• 1/3 cup white onion, chopped
• 1 1/4 cups (170 grams) butternut squash, cut into 1/2-inch dice
• 5 black Mission figs, chopped
• 2 cloves garlic, minced
• 1 small green zucchini, shredded
• 3 sage leaves, chopped
• 1/4 tsp black pepper
• 6 strips bacon

Course Main Dish Cuisine American, European, German Servings MetricUS Imperial Ingredients 454 grams boneless/skinless turkey breast tenderloins 1 tsp salt 1 Tbsp olive oil 1/3 cup white onion, chopped 1 1/4 cups (170 grams) butternut squash, cut into 1/2-inch dice 5 black Mission figs, chopped 2 cloves garlic, minced 1 small green zucchini, shredded 3 sage leaves, chopped 1/4 tsp black pepper 6 strips bacon

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

1. In a large skillet, heat olive oil. Add onions & saute for 2 minutes, until golden. Add butternut squash & 2 Tbsp water to cover; cook on low heat for 10 minutes. Remove lid & add figs, garlic, zucchini, salt , sage & pepper; cook for another 3-4 minutes. Set aside to cool.
2. Cut a pocket into the sides of the turkey breast tenderloins, do not cut all the way though. Season the inside of the turkey with salt. Stuff breasts with squash mixture. Wrap each breast with bacon slices.
3. Preheat oven to 325 F. Place turkey in a roasting pan fitted with a wire rack in the bottom. Roast for about 1 hour until meat thermometer reads 170 F. Remove from oven & allow to sit for 20 minutes, covered loosely with foil. Slice & serve.