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