Stuffed Turkey Breast With Butternut Squash, Kale, and Sausage

Ingredients for Stuffed Turkey Breast With Butternut Squash, Kale, and Sausage

• 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

• 275g sweet or spicy Italian sausage, casings removed, crumbled

• 350ml homemade croutons (see Cooks’ Note) or plain small-dice store-bought croutons

• 110g (1 stick) unsalted butter, softened, divided

• 1 medium onion, chopped

• 450g peeled, 1/4"–1/2"-cubed butternut squash

• 230g chopped fennel

• 3 garlic cloves, finely chopped

• 3 tablespoons chopped thyme

• 1 bunch Tuscan kale, stemmed, coarsely chopped (about 1450ml )

• 1200ml (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

How to make Stuffed Turkey Breast With Butternut Squash, Kale, and Sausage

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 teaspoon salt, 1/2 teaspoons pepper, and 1/2 teaspoons ground fennel. Transfer skin side up to a rimmed baking sheet; season with 1 teaspoon salt, 1/2 teaspoons pepper, and 1/2 teaspoons ground fennel. Repeat with remaining breast. Let sit at room temperature 1 hour, or chill up to 24 hours for maximum flavour and juiciness (if chilled, let sit at room temperature 1 hour before roasting).

Arrange a rack in centre of oven; preheat to 232°C. 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.

Meanwhile, place croutons on a rimmed baking sheet. Crush slightly with the bottom of a small pot or pan until some pieces are smaller.

Return skillet to medium-high heat and melt 2 tablespoons butter. Add onion, squash, chopped fennel, garlic, thyme, and remaining 1 1/2 teaspoons salt and 1/2 teaspoons pepper and cook, stirring occasionally, until softened, 6–8 minutes. Stir in kale, 2 tablespoons butter, and 240ml 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 60ml broth.

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 60ml butter all over breasts and transfer skin side up to roasting pan.

Pour enough broth (about 950ml ) to come 1/4" up sides of turkey. Reduce oven temperature to 191°C 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 centre reads 68°C, 60–70 minutes.

Transfer to a cutting board and let sit 15–20 minutes (internal temperature should rise to 74°C). Remove twine and slice crosswise about 1/2" thick to serve.

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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.