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Food columnist Mary Bailey has a great recipe for roasted turkey using sausage and kale. She also includes a traditional recipe for stuffing. 

Roasted Turkey Breast with Sausage and Kale Stuffing

1 boneless turkey breast (about 7 pounds), trimmed and butterflied

sea salt and fresh-cracked black pepper

Sausage and Kale Stuffing

1T extra-virgin olive oil

3 links hot Italian sausage, casings removed*

3 garlic cloves, minced

1 med bunch kale, tough stems removed and leaves coarsely chopped

1/4 c water

1/4 c chopped dried cranberry or raisins

2 toasted pine nuts

handful panko crumbs

1 T coarsely chopped fresh sage

½ t fennels seed (optional)

sea salt and fresh-cracked black pepper

Heat 1tablespoon oil in a large skillet over medium heat. Cook sausage, breaking up large pieces with the back of a spoon, until browned, about 8 minutes. Transfer sausage to a bowl. Pour out extra fat, leaving about a T in the pan.

Add garlic to skillet. Cook until soft, about 1 minute. Add kale and water. Cook until kale wilts and is almost completely cooked, about 3 minutes. Drain on paper towels, squeezing out excess water.

Add kale, raisins, pine nuts, sage, and panko crumbs to bowl with sausage. Season. Transfer to a cutting board, and chop finely. Transfer to a bowl, and refrigerate until ready to use.

1 T extra-virgin olive oil

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

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.

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

Spread stuffing over surface of breast in an even layer.

Tightly roll turkey breast, starting from your left side, to enclose stuffing. Center reserved skin over top of roast, and wrap turkey tightly, smoothing skin out over meat to remove any air pockets beneath skin. 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.

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

To serve: Let the stuffed turkey breast rest for at least ten minutes before you carve.


Classic turkey stuffing  

Classic stuffing recipes are variations on the theme of butter, celery and onions, herbs and seasonings and bread.

1/2 c butter

1 large bunch celery chopped including leaves

4 large onions chopped

1 garlic clove, crushed        

1/4 cup poultry seasoning (or sage, parsley and thyme)

 2 T dry sherry or dry white wine

1/2 c chicken or vegetable stock (approx) 

salt and pepper

2 loaves dry bread, torn into cubes.

Melt butter in a large saute pan, and add onions, celery, garlic  and seasoning. Let cook, without browning, for about 15-20 minutes until most of the moisture is gone and the vegetables are very soft. Add sherry, stir, add stock, stir, season generously with salt and fresh cracked black pepper. Pour over bread cubes and mix lightly. Check for seasoning. Let cool. (Stuffing can be made the day before and refrigerated, covered, overnight.) Makes about six cups of stuffing.



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