Stuffed Turkey Breast With Butternut Squash, Kale, and Sausage
3.6
(4)
Photo by Alice Gao, Prop Styling by Alex Brannian, Food Styling by Diana Yen
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.
Cooks’ Note
To make homemade croutons, preheat oven to 400°F. Slice rustic country-style bread into 1/2" cubes to make 1 1/2 cups. Toast cubes on a rimmed baking sheet, tossing halfway through, until dry and just golden brown, 10–12 minutes.
Recipe notes
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