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Kale-Stuffed Turkey Breast with Cauliflower Mash

Simple yet elegant roasts like this one create little mess and pack a superfood punch, thanks to hearty baby kale.

Bonus: side dishes like a mash are the perfect way to finish up leftover root vegetables from the week. Simply cook and blend with cauliflower for a gourmet mash that's big on flavor and low on waste.

Watch our how-to video and see how you can bring it all together!

Prep time: 15 min | Total time: 45 min | 4 Servings

Ingredients

1 Tbsp

extra-virgin olive oil

1 lb

Skinless, boneless turkey breast (thawed if frozen)

¼ cup

goat cheese (crumbled)

1 cup

Earthbound Farm Organic Kale (or Baby Arugula, Baby Spinach or Power)

2 cup

Earthbound Farm Organic Cauliflower florets (approximately 1/2 head of cauliflower)

1 ½ cup

Chopped root vegetables (such as parsnips or carrots, optional)

½

box Earthbound Farm Organic Cherry Tomatoes (about 5 oz)

Freshly chopped rosemary (for garnish)

Salt and pepper

Directions

Preheat the oven to 450 degrees F. Butterfly the turkey breast. To butterfly, lay the breast flat on a cutting board. Holding the blade of the knife parallel to the board, about halfway down, slice into the thickest portion of the breast. Cut along the length of the breast, but not all the way through. Unfold so the breast opens like a book. Cover with a piece of plastic wrap and pound with a small meat mallet or the bottom of a heavy pot until the turkey is of uniform thickness, about 1/2-inch thick. Slice three pieces of string under the breast.

Season the turkey breast with salt and pepper. Spread the goat cheese and baby kales down the center of the breast.

Roll the breast from left to right, to form a log. Use the string to hold the turkey breast together; tie the center string, followed by the other two.

Place a wire rack over a baking sheet and brush with olive oil. Place the rolled and tied turkey breast on top and brush the outside of the breast with olive oil, then salt and pepper. Place in the center of the oven and roast at 450 degrees F for 10 minutes. Reduce heat to 350 degrees F and roast for an additional 30 minutes, or until juices run clear.

On a baking sheet, toss the cherry tomatoes with a little olive oil and put in the oven for the final 10 minutes of roasting.

Once turkey is cooked, remove from the oven and tent with foil for 10 minutes before slicing.

Meanwhile, boil cauliflower (and other chopped root vegetables, if desired) until tender. Purée in a blender or with an immersion blender with a little water (or stock), salt and pepper until completely smooth.

Divide cauliflower mash between plates. Top with sliced stuffed turkey breast and a few roasted cherry tomatoes.

Calories per serving (4 oz of turkey and veggies): 612.55, Fat 19.7 grams, Cholesterol 52 mg, Sodium 662 mg, Cartohydrates 16.3 grams, Fiber 5.3 grams, Sugars 3.1 grams, Protein 20.1 grams.

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