Stuffed Turkey Breast With Butternut Squash, Kale, and Sausage

Stuffed Turkey Breast With Butternut Squash, Kale, and Sausage

Info

Rating
Calories
631.0
Protein
59.0
Sodium
1335.0
Fat
36.0

Description

For maximum juiciness and flavor, pound and season the turkey breasts 24 hours in advance. Swaddling the breasts in butter-rubbed cheesecloth and cooking them in a roasting pan with broth yields a tender, succulent result. This turkey roulade recipe is perfect for a crowd, but is easily halved to feed a smaller crew. Serve a rich gravy alongside.

Ingredients

2 (3-pound) skin-on, boneless turkey breasts
5 1/2 teaspoons kosher salt, divided
2 1/2 teaspoons freshly ground black pepper, divided
2 teaspoons ground fennel, divided
1 tablespoon olive oil
10 ounces sweet or spicy Italian sausage, casings removed, crumbled
1 1/2 cups homemade croutons (see Cooks’ Note) or plain small-dice store-bought croutons
1/2 cup (1 stick) unsalted butter, softened, divided
1 medium onion, chopped
2 cups peeled, 1/4"–1/2"-cubed butternut squash
1 cup chopped fennel
3 garlic cloves, finely chopped
3 tablespoons chopped thyme
1 bunch Tuscan kale, stemmed, coarsely chopped (about 6 cups)
5 cups (or more) low-sodium chicken broth, divided
1/4 cup chopped parsley
Butcher’s twine; cheesecloth; a large roasting pan or 2 (13x9") baking dishes

Directions

  1. Working one at a time, place turkey breast, skin side down, on a cutting board. Using a sharp knife and cutting parallel to board, slice through thickest part of breast, cutting along length of breast without cutting all the way through, then open breast like a book. Place breast in between 2 large pieces of plastic wrap and pound with a meat mallet to a uniform thickness of 1/2". Season inside of breast with 1 tsp. salt, 1/2 tsp. pepper, and 1/2 tsp. ground fennel. Transfer skin side up to a rimmed baking sheet; season with 1 tsp. salt, 1/2 tsp. pepper, and 1/2 tsp. ground fennel. Repeat with remaining breast. Let sit at room temperature 1 hour, or chill up to 24 hours for maximum flavor and juiciness (if chilled, let sit at room temperature 1 hour before roasting).
  2. Arrange a rack in center of oven; preheat to 450°F. Heat oil in a large skillet over medium-high. Add sausage, stirring and breaking up into small pieces with a spoon, until browned and cooked through, 5–7 minutes. Using a slotted spoon, transfer sausage to a large bowl, leaving drippings behind.
  3. Meanwhile, place croutons on a rimmed baking sheet. Crush slightly with the bottom of a small pot or pan until some pieces are smaller.
  4. Return skillet to medium-high heat and melt 2 Tbsp. butter. Add onion, squash, chopped fennel, garlic, thyme, and remaining 1 1/2 tsp. salt and 1/2 tsp. pepper and cook, stirring occasionally, until softened, 6–8 minutes. Stir in kale, 2 Tbsp. butter, and 1 cup broth and cook, scraping up brown bits on bottom of pan, until kale is wilted and butter is melted, about 3 minutes. Transfer to bowl with sausage. Fold in croutons and parsley; if mixture seems dry, add 1/4 cup broth.
  5. Flip breasts so they are skin side down. Divide stuffing between breasts, spreading with a spatula and leaving a 1" border. Starting at 1 short end, roll each breast into a log, completely enclosing stuffing, then transfer each to separate, large pieces of cheesecloth. Wrap cheesecloth around turkey and secure by tying a piece of twine at each end (like a sausage). Tie 4–5 pieces of twine crosswise around log, spacing about 2–2 1/2" apart. Rub remaining 4 Tbsp. butter all over breasts and transfer skin side up to roasting pan.
  6. Pour enough broth (about 4 cups) to come 1/4" up sides of turkey. Reduce oven temperature to 375°F and roast turkey, basting with pan juices every 20 minutes and adding more broth if pan starts to dry out, until an instant-read thermometer inserted into the center reads 155°F, 60–70 minutes.
  7. Transfer to a cutting board and let sit 15–20 minutes (internal temperature should rise to 165°F). Remove twine and slice crosswise about 1/2" thick to serve.
  8. Turkey can be seasoned 2 days ahead and stuffed, rolled in cheesecloth, and buttered 1 day ahead; loosely cover and chill. Let sit at room temperature 1 hour before roasting.

Tags

    Friendsgiving Thanksgiving Dinner Butternut Squash Fennel Kale Sausage turkey
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