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sunday supper

Recipe for roast turkey breast stuffed with kale and wild mushrooms

Karoline Boehm Goodnick for The Boston Globe

Serves 4 with leftovers

1boneless turkey breast (about 3½ pounds), netting removed
Salt and pepper, to taste
2teaspoons chopped fresh thyme
2tablespoons olive oil
1clove garlic, chopped
4ounces mixed mushrooms (crimini, baby portobello, shiitake)
5ounces baby kale mix
½cup freshly grated Parmesan
¼cup plain white breadcrumbs
2tablespoons Dijon mustard
2tablespoons honey
Few sprigs fresh thyme (for garnish)

1. Set the oven at 425 degrees. Have on hand a roasting pan with a rack inside.

2. Set the turkey on a cutting board and slice horizontally not quite all the way through the breast. Open the breast up like a book. Sprinkle with salt, pepper, and 1 teaspoon of the thyme.

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3. In a large skillet over medium-high heat, heat 1 tablespoon of the oil. Cook the garlic, stirring, for 1 minute, or until it browns slightly. Add the mushrooms and salt. Cook for 1 minute or until they brown slightly. Add the kale and cook, stirring, for 2 minutes, or until the kale wilts. Remove from the heat; cool for 5 minutes.

4. In a food processor, pulse the mushroom mixture, Parmesan, and breadcrumbs until coarsely chopped. Spread the stuffing over the inside of the turkey breast. Fold the stuffed breast in half (like closing a book). Secure with toothpicks in at least 3 places.

5. In a bowl, mix the mustard, honey, remaining 1 teaspoon thyme, and remaining 1 tablespoon oil. Brush over the skin of the turkey. Set it on the roasting rack. Roast for 30 minutes.

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6. Lower the oven heat to 375 degrees. Continue roasting for 30 more minutes, or until a meat thermometer inserted into the thickest part of the breast registers 165 degrees. Total roasting time is 1 hour.

7. Set aside one-third of the turkey for the soup. Thinly slice the remaining turkey and garnish with thyme. Serve with roast or mashed potatoes.

Tony Rosenfeld

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