Kalkonbröst fyllt med butternut squash, kranbär och pekannötter

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1. 1
   Heat a large skillet over medium-high heat and add olive oil.  Add shallots and garlic and sauté over medium-low heat for 4-5 minutes, or until golden. Add butternut squash, cranberries, maple syrup and 1 tablespoon water and cover; cook on low for 10 minutes.
2. 2
   Remove lid and add kale, salt, sage, and pepper, cover and cook for another 3-4 minutes. Set aside to cool and mix in pecans.
3. 3
   Cut a pocket into the sides of the tenderloins, careful not to cut all the way through at the ends. Season the inside and outside of the turkey with salt.
4. 4
   Stuff each turkey breast with about 3/4 cup of squash mixture.  Cut cooking twine long enough to tie each breast with 3 to 4 pieces of twine.  Cut off extra twine.
5. 5
   Preheat oven to 375°F.
6. 6
   Heat an oven-safe skillet over medium-high heat, lightly spray with cooking spray. Carefully sear each turkey breast on each side about 2 minutes. Pour 1 tablespoon water into the skillet and cover tight with foil.  (Or transfer to a baking dish and cover tight with foil). Cook in the center of the oven 25 minutes.
7. 7
   Allow to sit 5 minutes before cutting off twine and slicing each turkey breast in 4 slices. Spoon any pan juices over the turkey and serve.