Stuffed Turkey Breast With Butternut Squash, Kale, and Sausage
Stuffed Turkey Breast With Butternut Squash, Kale, and Sausage is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Working one at a time, place turkey breast, skin side down, on a cutting board.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionWorking 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).
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.
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 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.
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.
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.
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.
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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.
