Ingredients:

  • 2 lbs turkey tenderloins
  • 3 tbsp extra virgin olive oil
  • 2 tbsp fresh sage, minced
  • 2 tbsp fresh rosemary, minced
  • 1 tbsp kosher salt
  • 1 tsp cracked black pepper
  • 6 cups brioche bread cubes, toasted
  • 1 cup low-sodium chicken broth
  • 0.5 cup unsalted butter, melted
  • 0.5 cup celery, finely diced
  • 0.5 cup yellow onion, finely diced
  • 1 large egg, beaten
  • 500g Kabocha squash, seeded and sliced into wedges
  • 1 lb Brussels sprouts, halved
  • 2 tbsp maple syrup
  • 1 tsp smoked paprika
  • 1 lb cavatappi pasta
  • 5.2 oz Boursin Garlic & Fine Herbs cheese
  • 1 cup heavy cream
  • 1 cup shredded sharp cheddar

Instructions:

  1. Pat the turkey tenderloins dry with paper towels. Rub with olive oil, sage, rosemary, salt, and pepper. Let sit at room temperature for 30 minutes to allow the dry-brine to penetrate.
  2. In a large bowl, toss toasted brioche cubes with melted butter, sautéed onions, celery, and broth. Fold in the beaten egg and press the mixture firmly into a greased muffin tin.
  3. Toss the Kabocha squash wedges and Brussels sprouts on a rimmed sheet pan with maple syrup, olive oil, and smoked paprika, arranging them in a single layer.
  4. Preheat oven to 400°F (200°C). Place the turkey tenderloins and the harvest vegetables in the oven and roast for 15 minutes.
  5. Add the muffin tin to the oven. Continue roasting everything for 25–30 minutes until the stuffing muffins are golden and crispy.
  6. Boil the pasta in salted water. In a separate saucepan, melt the Boursin cheese into the heavy cream over medium heat until smooth. Fold the sauce and shredded cheddar into the cooked pasta.
  7. Check the turkey with an instant-read thermometer. Remove from oven when it reaches an internal temperature of 160°F and let rest for 10 minutes before slicing.