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Name: Kale and Sausage-Stuffed Turkey Breast
Prep time: 55 min
Cook time: 1 h 35 min
Total time: 2 h 30 min
Yield: 8
Cuisine: American
Ingredients: 1 boneless turkey breast (about 7 pounds) trimmed and butterflied; Salt and pepper; Kale and Sausage Stuffing see recipe; 1 tablespoon extra-virgin olive oil; 2 pound brussels sprouts trimmed and halved

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INGREDIENTS

1 boneless turkey breast ; (about 7 pounds) trimmed and butterflied
Salt and pepper
Kale and Sausage Stuffing ; see recipe
1 tablespoon extra-virgin olive oil
2 pound brussels sprouts ; trimmed and halved

Servings

INSTRUCTIONS

1.Preheat oven to 375 degrees. Remove skin from turkey; reserve.

2.Place turkey breast, skinned side down, on a cutting board. Spread halves of breast apart so breast opens like a book. Release tenders (strips of meat) from breast. With a sharp knife, slice through thickest part of each breast half, creating flaps that you can open to create a more uniform thickness.

3.Cover turkey with plastic wrap. Gently pound to an even thickness (about 3/4 inch thick) using a meat mallet. Remove plastic. Season with salt and pepper.

4.Spread stuffing over surface of breast in an even layer.

5.Tightly roll turkey breast, starting from your left side, to enclose stuffing.

6.Center reserved skin over top of roast, and wrap turkey tightly, smoothing skin out over meat to remove any air pockets beneath skin.

7.Using a few short lengths of kitchen twine, tie roast at 3 or 4 evenly spaced intervals to keep skin from coming loose. Rub oil over skin, and season generously with salt and pepper.

8.Transfer turkey, seam side down, to a large roasting pan. Roast for 45 minutes.

9.Season brussels sprouts with salt; add to pan. Roast until an instant-read thermometer inserted into the thickest part of the turkey reaches 155 degrees, about 30 minutes more. Transfer turkey to a cutting board, and let rest for 20 minutes before slicing. Serve with brussels sprouts.

NOTES

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Kale and Sausage-Stuffed Turkey Breast

1 boneless turkey breast (about 7 pounds) trimmed and butterflied
 Salt and pepper
 Kale and Sausage Stuffing see recipe
1 tablespoon extra-virgin olive oil
2 pound brussels sprouts trimmed and halved

1.Preheat oven to 375 degrees. Remove skin from turkey; reserve.
2.Place turkey breast, skinned side down, on a cutting board. Spread halves of breast apart so breast opens like a book. Release tenders (strips of meat) from breast. With a sharp knife, slice through thickest part of each breast half, creating flaps that you can open to create a more uniform thickness.
3.Cover turkey with plastic wrap. Gently pound to an even thickness (about 3/4 inch thick) using a meat mallet. Remove plastic. Season with salt and pepper.
4.Spread stuffing over surface of breast in an even layer.
5.Tightly roll turkey breast, starting from your left side, to enclose stuffing.
6.Center reserved skin over top of roast, and wrap turkey tightly, smoothing skin out over meat to remove any air pockets beneath skin.
7.Using a few short lengths of kitchen twine, tie roast at 3 or 4 evenly spaced intervals to keep skin from coming loose. Rub oil over skin, and season generously with salt and pepper.
8.Transfer turkey, seam side down, to a large roasting pan. Roast for 45 minutes.
9.Season brussels sprouts with salt; add to pan. Roast until an instant-read thermometer inserted into the thickest part of the turkey reaches 155 degrees, about 30 minutes more. Transfer turkey to a cutting board, and let rest for 20 minutes before slicing. Serve with brussels sprouts.

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Nutrition

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Serving Size: 1 Serving (119g)
Recipe Makes: 8 Servings

Calories: 108
Calories from Fat: 64 (59%)

Amt Per Serving		% DV

	Total Fat 7.1g	9 %
	Saturated Fat 1g	5 %
	Monounsaturated Fat 3.3g
	Polyunsanturated Fat 2.4g
Cholesterol 0mg		0 %
Sodium 47.4mg		2 %
Potassium 435.7mg		11 %
Total Carbohydrate 10g		3 %
	Dietary Fiber 4.3g	17 %
	Sugars, other 5.8g
Protein 3.8g		5 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 108

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