Food & dining

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.

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.

Get The Weekender in your inbox:
The Globe's top picks for what to see and do each weekend, in Boston and beyond.
Thank you for signing up! Sign up for more newsletters here

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.

Tony Rosenfeld